Italian Baked Chicken Thighs

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 389 Calories

Ingredients

• ½ tablespoon butter
• 1 tablespoon chopped fresh basil
• ¼ teaspoon garlic powder
• ¼ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 cup tomatoes, diced
• ¼ teaspoon black pepper
• ½ cup onion, chopped
• 3 cups fresh spinach
• 1 pinch salt and freshly ground black pepper to taste
• 2 tablespoons chicken broth
• 1 pound skinless, boneless chicken thighs
• 4 ounces Neufchatel cheese, softened
• 2 tablespoons creamy basil and ricotta pesto (such as Barilla®)
• 1 tablespoon dry Italian salad dressing mix (such as Good Seasons®)
• 3 slices mozzarella cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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).

Step 3

Melt butter in a skillet and cook onion until soft and translucent, about 5 minutes. Remove from skillet and set aside.

Step 4

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.

Step 5

Season chicken with salt and pepper and place on top of spinach mixture in the dish.

Step 6

Remove chicken from casserole dish, top with mozzarella cheese, and microwave until cheese is melted, about 1 minute. Serve chicken topped with spinach mixture.