Italian Chicken Bake Recipes

We tried out this healthy dinner tonight and really liked it. I got the recipe from a friend, but the original was a little too acidic for my husband who has reflux. I modified it by changing the proportions and after taking the ingredients picture, decided to add zucchini to cut the tomatoes a bit. He did much better with this version and it tasted fabulous!


Total Time: 1 hour

Yield: 8 servings


  • 2 lb chicken breast, cut into pieces
  • 1 tsp salt (I used ghost pepper infused sea salt for an added kick)
  • 1 tsp pepper
  • 8 Roma tomatoes, seeded and chopped
  • 4 cups zucchini, chopped
  • 2 cans (14 oz) artichoke hearts, drained rinsed, and chopped
  • 4 Tbsp flour
  • 4 tsp chopped garlic
  • 4 tsp olive oil
  • 1 cup fresh basil, chopped
  • 1 cup part skim mozzarella cheese, or more


  1. Preheat oven to 350 degrees F. If you are using glass or metal pan, spray the 9x13" with nonstick spray. I use stoneware so I did not do this.
  2. Mix together all ingredients except basil and cheese. If you are using a glass pan, do this in a separate bowl. Since stoneware is non-stick, I put everything straight into the pan and stirred.
  3. Bake in a 350 degree F oven for 45 minutes, or until chicken is cooked through.
  4. Sprinkle with basil and cheese. Bake an additional 5 minutes, or until cheese is melted.
  5. Serve alone or with crusty bread on the side.
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Place the chicken breast pieces, single layer, in an 8 inch baking dish. Stir the mushrooms and Italian seasoning into the sauce. spoon the sauce on top of the chicken. Bake at 350 degrees F for 25-30 minutes. To serve, place the chicken on top of the pasta. Sprinkle lightly with Parmesan cheese.

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