Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

30 mins
45 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

389 calories; protein 26.3g; carbohydrates 15.2g; fat 24.8g; cholesterol 109.6mg; sodium 907mg. Full Nutrition