Lazy Chicken: Dump, Bake, Done

Lazy Chicken: Dump, Bake, Done. A super delicious meal with just 5 minutes of active time.

We all need this right now, don’t we? Something easy and uncomplicated to pair with the rest of our messy complicated lives. I’ve been making some version of this for a while, some version of baked-chicken-with-stuff-on-it when the weather shifts and the darkness of the day make it harder for me to dig creativity out of my brain.

I don’t do much measuring when I’m just making it for my own consumption (for you, I meticulously weigh and measure to make sure I give it to you the way it’s intended). Sometimes I just add what I have, sometimes I throw some rice or farro in the bottom and hope it cooks enough to eat.

This one I like. I like the sauce, I like the garlicky pesto, I like the way the broiler browns the cheese just a little bit. I hope you like it too and I hope it makes things just a little less complicated for you this week.

Lazy Chicken: Dump, Bake, Done

Yield: 4-6 servings


  • 3 cups (85g) baby spinach, packed
  • 1 lbs chicken thighs
  • 1 teaspoon salt
  • ½ cup (4oz) beer (wheat beer, pale lager, pilsner)
  • ½ cup (4oz) chicken broth
  • ¼ cup(62g) pesto sauce
  • ½ teaspoon black pepper
  • 10 sun dried tomatoes
  • ½ cup (40g) shredded parmesan cheese


  1. Preheat oven to 375°F.
  2. Add spinach in an even layer to a 9x13 baking dish, add the chicken thighs on top, sprinkling with salt.
  3. Add the beer, broth, pesto, pepper, and sun dried tomatoes to a bowl, stir to combine.
  4. Pour the mixture over the chicken. Sprinkle with cheese.
  5. Bake, uncovered, for 20 minutes. Turn the broiler to high, place under the broiler until the cheese starts to brown, about 4 minutes.
  6. Serve over rice, quinoa, or farro.
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7 thoughts on “Lazy Chicken: Dump, Bake, Done

  1. Hello Jackie,
    First, I LOVE your delicious recipes! But on this one, I have a question. I really DESPISE chicken thighs I know, I know…more fat makes for more moist. But if I used skinless, boneless breasts here, how would I change the cook temp or time?
    Thank you for sharing!

    1. If I’m *forced* to cook with chicken breast I like to filet them widthwise, so I make two pieces that are the same size, just thinner. If you do that, reduce the cooking time to 15 minutes then broil for 4.

  2. This looks great! Do you use boneless/ skinless thighs or bone in with/ without skin? Personally, I like to sample the beer first to make sure that it “hasn’t gone bad”. That usually takes care of the excess in the name of good taste! LOL!

    1. I use boneless/skinless because they cook faster. And it’s always a good idea to sample the beer, just to be sure

  3. Made this last night with bone in chicken breasts and it was awesome. I would put more spinach next time… Great flavors

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