Description
These chicken thighs with added veggies and dry Italian salad dressing served with crusty bread make a complete meal. Serve over pasta, rice, egg noodles, or potatoes.
Ingredients
- ½ tablespoon butter
- ½ cup onion, chopped
- 4 ounces Neufchatel cheese, softened
- 2 tablespoons chicken broth
- 2 tablespoons creamy basil and ricotta pesto (such as Barilla®)
- 1 tablespoon dry Italian salad dressing mix (such as Good Seasons®)
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 3 cups fresh spinach
- 1 cup tomatoes, diced
- 1 tablespoon chopped fresh basil
- 1 pound skinless, boneless chicken thighs
- 1 pinch salt and freshly ground black pepper to taste
- 3 slices mozzarella cheese
Instructions
- Melt butter in a skillet and cook onion until soft and translucent
- about 5 minutes. Remove from skillet and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Neufchatel cheese
- chicken broth
- pesto
- dry Italian salad dressing
- garlic powder
- black pepper
- Italian seasoning
- and red pepper flakes in a bowl and beat using an electric mixer until well combined. Stir in spinach and sauteed onions. Gently fold in tomatoes and basil. Transfer mixture into a casserole dish.
- Season chicken with salt and pepper and place on top of spinach mixture in the dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear
- 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from casserole dish
- top with mozzarella cheese
- and microwave until cheese is melted
- about 1 minute. Serve chicken topped with spinach mixture.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4