Baked Chicken and Mushroom Marinara

Baked Chicken and Mushroom Marinara
  • 3 boneless skinless chicken breasts
  • 10 mushrooms (baby bella are great), quartered or sliced
  • 1 tablespoon minced garlic
  • 1 large handful fresh baby spinach leaves
  • 1/2 onion, diced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/2 cup freshly grated Parmesan cheese (or any other cheese you have on hand)
  • salt and pepper, to taste
  • 1/2 tablespoon dried basil or Italian seasoning
Preheat the oven to 400 F.  Spray a 9x13 baking dish with non-stick cooking spray.

Trim the fat off the chicken and cut each breast into 4 pieces. Place in the baking dish and add the mushrooms, garlic, spinach and onions.  Pour the tomatoes over everything and sprinkle with grated cheese.  Season with salt, pepper and basil/Italian seasoning (remember that the cheese is salty, too, so don't over-season with extra salt).  Cover pan with foil and bake for 1 hour.  Check chicken for doneness.  Bake uncovered for an additional 10-15 minutes if needed.

Eat this dish on its own, or serve over brown rice.  Makes 4-6 servings, depending on how hungry you are.

Original Blog Post:  Baked Chicken and Mushroom Marinara
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