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.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- 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 : Calories 388.7 calories, Carbohydrate 15.2 g, Cholesterol 109.6 mg, Fat 24.8 g, Fiber 1.8 g, Protein 26.3 g, SaturatedFat 10.9 g, Sodium 907 mg, Sugar 3.7 g
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