Italian Baked Chicken Thighs

Name: Italian Baked Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 0.5 tablespoon butter; 0.5 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®); 0.25 teaspoon garlic powder; 0.25 teaspoon black pepper; 0.25 teaspoon Italian seasoning; 0.25 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

4.8

(9)

9 Reviews

6 Photos

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.

Submitted by Yoly

Updated on January 14, 2022

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

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

Directions

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.

24 home cooks made it!

Nutrition Facts (per serving)

389	Calories
25g	Fat
15g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 389
% Daily Value *
Total Fat 25g	32%
Saturated Fat 11g	55%
Cholesterol 110mg	37%
Sodium 907mg	39%
Total Carbohydrate 15g	6%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 26g	53%
Vitamin C 14mg	16%
Calcium 235mg	18%
Iron 2mg	12%
Potassium 470mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.