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Tuscan Chicken with Spinach, Artichokes, Sun Dried Tomatoes and Mushrooms

Whitney Watkins

2 min read

Jan 28



This chicken recipe is just what you need! Marinated in fresh garlic, red pepper and italian seasonings then topped with spinach, artichokes, sun dried tomatoes and mushrooms creating layers of delicious flavors you can't resist.

Tuscan Chicken with Spinach, Artichokes, Sun Dried Tomatoes and Mushrooms

This Tuscan chicken is one of those recipes that ends up on repeat in our house. The slight spice from the red pepper marinade, fresh garlic and sweetness of the sun dried tomatoes makes this dish everything you need and more. This recipe is an easy meal packed full of flavor. It's perfect to serve for a family dinner, when having company, or like me when you're trying to prep dinner ahead of the evening meltdown hours. While doable, holding a hangry crying toddler and cooking isn't the easiest. I'll marinate my chicken the day before, put the dish together in the pan while my kids are napping and it's ready to go in to the oven leaving very minimal hands on time. I'll add a steam in bag rice/quinoa side to go with it (we love this one) making it a full meal.

Tuscan Chicken with Spinach, Artichokes, Sun Dried Tomatoes and Mushrooms

Some other ideas to serve this dish include with a side of mashed potatoes, over pasta, rice or another grain such as quinoa or couscous. Or for a low carb option try it with a side of cauliflower rice, sautéed green like spinach or kale or over zoodles. The possibilities are endless and they're all delicious.

I hope you give this recipe a try and love it as much as we do. If you do, leave a comment down below and let me know what you thought!

Tuscan Chicken


Serves 4


  • 1/2 cup Olive Oil

  • 3 cloves garlic, minced

  • 1 Tbsp Italian seasoning, divided

  • 1/2 tsp crushed red pepper flakes

  • 3/4 tsp salt, divided

  • 1 tsp pepper, divided

  • 4 thin chicken breasts

  • 3 oz fresh baby spinach

  • 8 oz can sliced mushrooms

  • 14 oz can artichoke hearts, drained and chopped

  • 8.5 oz jar sun dried tomatoes, drained with 2 Tbsp oil reserved

  • 1 cup mozzarella cheese, shredded

  • Fresh basil and crushed red pepper garnish, optional


  • In a large resealable bag mix olive oil, garlic, 1/2 Tbsp Italian seasoning, red pepper, 1/2 tsp salt and 1/2 tsp pepper. Add chicken breasts and marinate for at least 2 hours, best over night.

  • Preheat oven to 375 degrees F.

  • Lay chicken breasts in the bottom of a 9x13 baking dish, evenly spacing them.

  • Top with spinach, mushrooms, artichokes and sun dried tomatoes.

  • Season with 1/4 tsp salt, 1/2 tsp pepper, 1/2 Tbsp Italian seasoning and drizzle with oil from sun dried tomatoes.

  • Sprinkle mozzarella cheese over the top

  • Bake for 45-50 minutes. After 20 minutes, loosely cover with foil and continue to cook until chicken is cooked through reaching an internal temperature of 165 degrees F.

  • Garnish with additional crushed red pepper flakes and fresh basil.

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