Chicken Thighs And Spinach Bake Recipes

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

Steps:

• Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.

Steps:

• Preheat oven 350 f. Wrap one slice of bacon around each chicken thigh. In a hot cast iron or oven proof skillet, brown thighs for 3 minutes, turn and brown the other side. Place skillet in oven and cook until done. Remove chicken to a pan and cover with foil.
• Remove dripping from skillet and reserve. Heat 2 tablespoons of dripping on med heat, add the mushrooms and cook until tender. Add the spinach, salt and pepper. Cook until just wilted.
• Place the spinach/mushroom mixture into a square baking dish. Place the chicken thighs on top.
• In the skillet heat butter and 1 tablespoon drippings add scallions and garlic cook for a minute. Add wine and wisk in sour cream. Bring to boil and reduce heat to a simmer. Cook and stir for about 7 minutes.
• Pour Sauce over chicken and spinach. Mix the italian seasonings with the shredded mozzrella. Bake for 10-15 minutes or until cheese is melted. Serve with mash potatoes.