Chicken Thighs and Spinach Bake

Kathy Williams


Delicious! Though I must admit, I need to work on the presentation. Could subsitute prosciutto for bacon.

☆☆☆☆☆ 0 votes
15 Min
30 Min


chicken thighs, skinless and boneless
6 slice
bacon or prosciutto
1 c
baby portebello mushrooms, sliced
1-2 pkg
baby spinach
1 Tbsp
scallion chopped
2 clove
garlic, chopped
1/4 c
dry white wine, or chicken stock
1 c
sour cream
mozzarella cheese shredded
1 Tbsp
italian herb seasoning


1Preheat 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.
2Remove 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.
3Place the spinach/mushroom mixture into a square baking dish. Place the chicken thighs on top.
4In 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.
5Pour 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American