Have you ever made a meal that makes you stop all conversation because you are too busy shoveling it in EVERY TIME you make it? If not, you have got to try this chicken!
It took me a little bit of time to perfect this. Even though this is the case, there are some tweaks you can make (like remove the mushrooms) in order to make it your own. I got the general idea from some website or blog that I can’t recall.
All I know is that the original recipe contained cream cheese and I am ALL ABOUT THAT. Other than that I played around until I found the perfect combinations of flavors. Although I will say that if you sub out the provolone for some marinated fresh mozzarella that you won’t be complaining. I will reiterate that point later 😉
I would first like to point out that while this is a quick and easy recipe, it does require you to marinate the chicken for at least an hour. I usually mix up the marinade and coat the chicken in it in the morning/early afternoon. Luckily this is a pretty quick process as it is all done in a Ziploc bag.
Add olive oil, garlic, Italian seasoning, salt, pepper, and red pepper flakes into a Ziploc bag. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for a minimum of an hour.
I mean just look at the seasoning on that chicken…yummm
Once your chicken is done marinating, take it out of the fridge and arrange the breasts in a greased baking dish. Preheat your oven to 400ºF. Then, heat a medium-sized skillet with olive oil over medium heat. Add in mushrooms. Cook mushrooms down to start to cook off some liquid. Add in the spinach to quickly wilt, set aside.
If your family is not a fan of mushrooms, just omit them and quickly wilt the spinach in the pan and set aside.
Next, you stir together parsley with softened cream cheese. Spread the cream cheese mixture over the chicken. It does not have to look perfect.
Then sprinkle shredded Monterey Jack cheese over chicken and cream cheese mixture.
After that is when the spinach mixture goes on.
Lastly, lay provolone slices on the top and bake for 25-30 minutes or until chicken reaches internal temperature of 165.
If you want to add an extra pop of flavor you can use some marinated fresh mozzarella cheese. I found this kind at Aldi that we LOVE.
When I use the mozzarella I chop it up and sprinkle it over the spinach layer.
This is also pictured with no mushrooms, if you go with that option.
We like our cheese extra browned (well Kyle likes his almost burnt, haha) so we put ours under the broiler for a minute of two.
Just look at these layers of deliciousness!!
Melt in Your Mouth Chicken Spinach Bake
Ingredients
- 2 large boneless skinless chicken breasts cut horizontally
- 8 oz bagged fresh spinach
- 8 oz baby bella mushrooms
- 1 tablespoon olive oil
- 8 oz cream cheese softened
- ½ tablespoon dried parsley
- 8 oz Monterey Jack Cheese shredded
- 6 slices Provolone cheese
The marinade:
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add olive oil, garlic, Italian seasoning, salt, pepper, and red pepper flakes into a Ziploc bag. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for a minimum of an hour.
- Position a rack in the center of the oven and preheat the oven to 400ºF
- Heat a medium sized skillet with olive oil over medium heat. Add in mushrooms. Cook mushrooms down to start to cook off some liquid. Add in the spinach to quickly wilt, set aside.
- Stir together the parsley with the softened cream cheese, set aside.
- Arrange chicken breasts in a baking dish coated with cooking spray. Spread the softened cream cheese mixture over the chicken and sprinkle Monterey cheese on top of the cream cheese. Then, lay the spinach mixture over the cheese. Finally, lay provolone slices on top.
- Bake the chicken casserole for 25-30 minutes. Chicken is done when cooked through to an internal temperature of 165˚F (75°C). Serve warm with a side of cauliflower rice, or baked veggies. Enjoy!
Notes
- Omit the mushrooms all together if you aren’t a fan
- Swap out the provolone for some chopped marinated fresh mozzarella
