"Spinach Salad" Chicken Bake

"Spinach Salad" Chicken Bake


"This recipe combines the elements of a spinach salad with chicken for a savory baked dish. I created it from ingredients that I needed to use before they went bad, and was very pleased with the results!"
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1 h 43 m servings 700 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 700 kcal
  • 35%
  • Fat:
  • 52.9 g
  • 81%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 875 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.


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We loved this, but I did alter the cooking method...I couldn't see baking all of those ingredients on top of the raw chicken for 45 minutes, so I put the chicken in the oven for about 30 minutes...

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