"Spinach Salad" Chicken Bake Recipe

Name: "Spinach Salad" Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 skinless, boneless chicken breasts; 1/2 cup honey mustard dressing; 1/4 cup white wine; 1/2 teaspoon freshly ground black pepper; 3 slices bacon; 3 tablespoons olive oil; 1 tablespoon butter; 2 small shallots, chopped; 3 cloves garlic, sliced; 3 cups fresh baby spinach leaves; salt and ground black pepper to taste; 3/4 cup shredded smoked provolone cheese

Servings: persons

3 skinless, boneless chicken breasts
1/2 cup honey mustard dressing
1/4 cup white wine
1/2 teaspoon freshly ground black pepper
3 slices bacon
3 tablespoons olive oil
1 tablespoon butter
2 small shallots, chopped
3 cloves garlic, sliced
3 cups fresh baby spinach leaves
salt and ground black pepper to taste
3/4 cup shredded smoked provolone cheese

1
Combine chicken, honey mustard dressing, white wine, and black pepper in a gallon-sized resealable plastic bag; seal and shake to mix. Let marinate in the refrigerator, about 30 minutes.
2
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3
Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels.
4
Heat olive oil and butter in the same skillet over medium heat until butter is melted. Add shallots and garlic; cook until lightly browned and soft, about 5 minutes. Stir in spinach. Cook, stirring often, until wilted, about 3 minutes. Season with salt and pepper.
5
Remove chicken from marinade and place in the prepared baking dish. Discard marinade. Top each chicken breast with 1/3 of the spinach mixture, 1 slice of bacon, and 1/4 cup shredded provolone cheese.
6
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 skinless, boneless chicken breasts, 1/2 cup honey mustard dressing, 1/4 cup white wine, 1/2 teaspoon freshly ground black pepper, and more.

Yes, "Spinach Salad" Chicken Bake falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

"Spinach Salad" Chicken Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions