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Italian Baked Chicken Thighs

Rated as 5 out of 5 Stars

"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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45 m servings 389
Original recipe yields 4 servings


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  1. Melt butter in a skillet and cook onion until soft and translucent, about 5 minutes. Remove from skillet and set aside.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Season chicken with salt and pepper and place on top of spinach mixture in the dish.
  5. 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).
  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.

Nutrition Facts

Per Serving: 389 calories; 24.8 15.2 26.3 110 907 Full nutrition

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Read all reviews 5
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Excellent & I made a few additions. Added 1 Tbsp minced garlic to onions while sauteing & sliced mushrooms.

This was excellent. I really wasn't sure what this would end up tasting like, but I would definitely make this again. This would be considered a "company" meal. I'm not much of a cook - I coo...

This recipe turned out great. I could not find basil rigotta pesto so I used tomato rigotta pesto.

very tasty. I used kale and beet tops.

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.