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Creamy Baked Italian Poultry with Spinach & Artichokes

Creamy Baked Garlic & Spinach Chicken

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 4 pieces boneless skinless chicken breasts pounded to even thickness
  • 2 cups fresh spinach roughly chopped
  • 14 oz canned artichoke hearts drained and quartered
  • 0.5 cup sun-dried tomatoes drained from oil
  • 1 cup heavy cream room temperature
  • 4 cloves garlic minced
  • 0.5 cup Parmesan cheese grated
  • 1 tsp salt and black pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
  • Season the chicken breasts evenly with salt and black pepper, then place them in the prepared baking dish.
  • In a medium bowl, whisk together the heavy cream, minced garlic, and grated Parmesan cheese.
  • Scatter the fresh spinach, quartered artichoke hearts, and sun-dried tomatoes over and around the poultry in the dish.
  • Pour the cream mixture evenly over the top of the dish.
  • Bake for 25 to 30 minutes until the meat reaches an internal temperature of 165 degrees Fahrenheit and the sauce is bubbly.