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My review
Italian Baked Chicken Thighs
280
Yoly
"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."
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Ingredients
45 m servings 389Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Newest
4/29/2019
Enjoyed the meal. Followed the recipe did not change any ingredients. Put it over wide noodles. It took longer then 30 minutes for the chicken thighs to bake.