Name: Italian Baked Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butter - ½ tablespoon; Onion, chopped - ½ cup; Neufchatel cheese, softened - 4 ounces; Chicken broth - 2 tablespoons; Creamy basil and ricotta pesto (such as Barilla®) - 2 tablespoons; Dry Italian salad dressing mix (such as Good Seasons®) - 1 tablespoon; Garlic powder - ¼ teaspoon; Black pepper - ¼ teaspoon; Italian seasoning - ¼ teaspoon; Red pepper flakes - ¼ teaspoon; Fresh spinach - 3 cups; Tomatoes, diced - 1 cup; Chopped fresh basil - 1 tablespoon; Skinless, boneless chicken thighs - 1 pound; Salt and freshly ground black pepper to taste - 1 pinch; Mozzarella cheese - 3 slices

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Italian Baked Chicken Thighs

1. Butter - ½ tablespoon

2. Onion, chopped - ½ cup

3. Neufchatel cheese, softened - 4 ounces

4. Chicken broth - 2 tablespoons

5. Creamy basil and ricotta pesto (such as Barilla®) - 2 tablespoons

6. Dry Italian salad dressing mix (such as Good Seasons®) - 1 tablespoon

7. Garlic powder - ¼ teaspoon

8. Black pepper - ¼ teaspoon

9. Italian seasoning - ¼ teaspoon

10. Red pepper flakes - ¼ teaspoon

11. Fresh spinach - 3 cups

12. Tomatoes, diced - 1 cup

13. Chopped fresh basil - 1 tablespoon

14. Skinless, boneless chicken thighs - 1 pound

15. Salt and freshly ground black pepper to taste - 1 pinch

16. Mozzarella cheese - 3 slices

How to cook deliciously - Italian Baked Chicken Thighs

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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

5. Stage

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. Stage

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