Chicken Club Bake
An easy Chicken Club Bake with juicy chicken, crispy bacon, spinach, tomato, and melted cheddar. A 30-minute one-dish dinner everyone will love.
Servings: 4 servings
Calories: 316kcal
Ingredients
- 4 slices bacon
- 4 boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 142 g baby spinach (8 to 10 cups loosely packed)
- 3 to 4 Roma tomatoes cut into 12 to 16 slices
- 1 cup grated cheddar cheese (115 g)
Instructions
- Preheat oven to 375°F (190°C).
- Heat a medium skillet over medium heat and cook bacon until crispy. While the bacon cooks, season chicken on both sides with salt and pepper. Transfer bacon to a paper towel–lined plate to drain and increase heat to medium-high. 4 slices bacon, 4 boneless skinless chicken breasts, ½ teaspoon salt, ¼ teaspoon black pepper
- Sear chicken for about 5 minutes per side, or until golden brown. Transfer to the plate with bacon.
- Add a splash of water to the pan and scrape up any browned bits. Add spinach and cook, stirring occasionally, until wilted. 142 g baby spinach (8 to 10 cups loosely packed)
- Spread spinach in a casserole dish large enough to hold all 4 chicken breasts. Arrange chicken in a single layer over spinach, then top each with a slice of bacon, tomato slices, and cheese. 3 to 4 Roma tomatoes cut into 12 to 16 slices, 3 to 4 Roma tomatoes cut into 12 to 16 slices, 1 cup grated cheddar cheese (115 g)
- Bake for 20 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes before serving.
Notes
Store leftovers covered, in the fridge, for up to 3 days.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 4g | Protein: 38g | Fat: 15g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 1377mg | Potassium: 425mg | Fiber: 1g | Sugar: 1g