Spinach Herb Baked Chicken Recipe
Tender chicken breasts baked with a spinach-herb mayo and served with roasted baby red potatoes and green beans.
Equipment
- Rimmed Baking Sheet
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Rolling pin or heavy pan
- Spoon or spatula
- Meat Thermometer
Ingredients
- 1 lb baby red potatoes quartered
- 12 oz fresh green beans trimmed
- 3 boneless skinless chicken breasts pounded to an even thickness
- 1 1/2 tbsp Tastefully Simple® Avocado Oil divided
- 1 tbsp Tastefully Simple® Seasoned Pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup mayonnaise
- 1/4 cup shredded Parmesan cheese
- 1 1/2 tbsp Tastefully Simple® Spinach & Herb Seasoning
Instructions
- Preheat the oven to 425°F (220°C).
- Place the quartered baby red potatoes and trimmed green beans on a large rimmed baking sheet.
- Drizzle the vegetables with 1 tablespoon avocado oil and toss with your hands to coat evenly.
- Season the potatoes and green beans with 1/4 teaspoon salt and 1 tablespoon seasoned pepper, and arrange them on the baking sheet leaving a space in the center for the chicken.
- Place the pounded chicken breasts in the center of the baking sheet. Drizzle with the remaining 1/2 tablespoon avocado oil and season both sides with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- In a small bowl, whisk together the mayonnaise, shredded Parmesan, and Spinach & Herb Seasoning until smooth.
- Spread the mayonnaise mixture in an even layer over the top of each chicken breast.
- Bake for 22 to 25 minutes, or until the chicken reaches 160°F (71°C) on an instant-read thermometer and the potatoes are tender.
- If desired, broil on high for 1–2 minutes to brown the topping, watching carefully to avoid burning.
- Let the chicken rest for 5 minutes before serving.
Notes
- Pound chicken to even thickness for uniform cooking.
- Use a rimmed baking sheet to catch any drips.
- Watch closely if broiling to avoid burning the topping.
- Ensure chicken reaches safe internal temperature before serving.