Man, I am HERE for this meal. I’ve been making spinach chicken bake for a decade now and back in the day — and by “day” I mean, a loooong time ago, like ten years ago when Ford was this deliciously plump little baby — I thought it would be really fun to make a video with him showing off my skills. I wanted to prove it was possible to make dinner with a baby on my hip, so I filmed a video making my spinach chicken bake one-handed. It’s seriously that easy to make this spinach chicken bake.
Let’s start by sautéing the spinach and mushrooms in a little bit of olive oil until the spinach and mushrooms have wilted.
Add the diced tomatoes and allow to cook down until reduced by half, about 10 minutes. Season with a bit of salt and pepper.
Meanwhile, season the chicken liberally with salt and black pepper and set in a single layer, in a baking dish that has been lightly greased. Top with two slices of provolone cheese on each.
Carefully spoon the veggies and sauce over the chicken to completely cover it. Throw the liquid in as well.
Bake for about 25 to 30 minutes in a preheated 375 degree F oven or until the chicken reaches an internal temperature of about 165 degrees F with a food thermometer.
Serve the spinach chicken bake alongside a simple salad or a bed of rice or even mixed steamed vegetables. You’ll have dinner ready in no time.
