Tasty Tuesday | Garden Baked Chicken

I'm back with Tasty Tuesday today to share a new dish we tried out on Saturday night. This Garden Baked Chicken, adapted from here was quite tasty! Just a few simple steps and you have a super flavorful and pretty healthy meal. 


4 boneless, skinless chicken breasts
8 oz. fresh mushrooms, sliced
2 tablespoons butter
1 small onion, chopped
One package Zesty Italian Dressing mix (Good Seasons brand)
4 Roma tomatoes, chopped
1/2 cup chicken stock
8 oz. cream cheese, cubed
5 oz. fresh spinach
2 teaspoons garlic powder
1 teaspoon black pepper
8 oz. shredded mozzarella

Preheat the oven to 350 degrees.

Sauté onions and mushrooms in the butter and a drizzle of olive oil until tender.  Remove from heat.  Spoon the mushrooms and onions out and discard any juice.

Place chicken stock and cream cheese in a large bowl and microwave a minute or two to melt the cream cheese. Whisk the dressing mix, garlic powder, and black pepper into the cream cheese mixture until smooth. Stir in the tomatoes, mushrooms, onions, and spinach.  

Place the chicken breasts into a casserole pan.  Pour the cream cheese and veggie mixture over the chicken.  

**next time I would use a large 9 x 13 baking dish. 

Bake for 45 minutes or until the chicken is done. Since I used a smaller baking pan, I dished out a couple servings into a separate dish, then sprinkled cheese over the top and stick it under the broiler a few minutes to melt the cheese.

The sauce is so darn tasty, and it makes enough to serve over pasta if you'd like. Enjoy!

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