11 Chicken & Spinach Dinners Perfect for Weeknight Meals

Chicken and spinach make the perfect dinner combination, bringing together lean protein and nutritious greens in delicious ways. These recipes transform simple ingredients into satisfying meals.

From creamy skillet dishes to hearty casseroles, each recipe offers something special for your dinner table tonight.

01. Persian Herb Chicken Stew with Citrus

This aromatic Persian-inspired stew combines tender chicken with fresh herbs and bright citrus flavors. The spinach creates a vibrant green sauce that’s absolutely delicious over rice.

Ingredients: 2 pounds chicken thighs, 5 ounces fresh spinach, 1 cup fresh cilantro, 1 cup fresh parsley, 1 large onion, 3 cloves garlic, 2 tablespoons olive oil, 1 cup chicken broth, juice of 2 lemons, juice of 1 lime, 1 teaspoon turmeric, salt and pepper to taste.

How To Make Persian Herb Chicken Stew with Citrus

1. Season chicken thighs generously with salt, pepper, and turmeric. Heat olive oil in a large Dutch oven over medium-high heat and brown chicken pieces on both sides until golden, about 6 minutes per side. Remove chicken and set aside.

2. Add diced onion to the same pot and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.

3. Roughly chop spinach, cilantro, and parsley, then add to the pot. Cook until wilted and reduced by half, stirring frequently to combine all the herbs evenly.

4. Return chicken to the pot and add chicken broth, lemon juice, and lime juice. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes until chicken is tender and flavors meld beautifully.

02. Garlic Cream Chicken Skillet with Spinach

Tender chicken cutlets swimming in rich garlic cream sauce with fresh spinach. This one-skillet wonder comes together in just 20 minutes for busy weeknights.

Ingredients: 4 chicken breast cutlets, 4 ounces fresh spinach, 4 cloves garlic, 1 cup heavy cream, 2 tablespoons butter, 2 tablespoons olive oil, 1/4 cup white wine, 1/4 cup grated Parmesan cheese, salt and pepper to taste.

How To Make Garlic Cream Chicken Skillet with Spinach

1. Season chicken cutlets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering, then cook chicken cutlets for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.

2. Add butter to the same skillet and let it melt completely. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn or turn bitter.

3. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom. Let wine reduce by half, then slowly pour in heavy cream while stirring constantly.

4. Add fresh spinach to the cream sauce and cook until wilted, about 2 minutes. Stir in Parmesan cheese until melted and smooth, then return chicken to the skillet to warm through before serving.

03. Chicken Spinach Rice Bake with Sun-Dried Tomatoes

This hearty casserole combines cooked chicken, brown rice, and spinach in a creamy sun-dried tomato sauce. It’s the perfect make-ahead dinner that feeds the whole family.

Ingredients: 3 cups cooked chicken, 2 cups cooked brown rice, 10 ounces frozen spinach, 1/2 cup sun-dried tomatoes, 1 cup heavy cream, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 3 cloves garlic, 1 onion, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Chicken Spinach Rice Bake with Sun-Dried Tomatoes

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish. Thaw frozen spinach completely and squeeze out as much water as possible using clean kitchen towels or paper towels to prevent a watery casserole.

2. Heat olive oil in a large skillet over medium heat. Sauté diced onion until softened, about 5 minutes, then add minced garlic and cook for another minute until fragrant throughout.

3. Chop sun-dried tomatoes into small pieces and add to the skillet along with heavy cream. Simmer for 3 minutes to let flavors combine, then stir in the squeezed spinach until evenly distributed.

4. In your prepared baking dish, combine cooked chicken, brown rice, and the creamy spinach mixture. Top with both cheeses and bake for 25-30 minutes until bubbly and golden on top.

04. Chicken Spinach Quiche with Roasted Peppers

This protein-packed quiche features tender chicken, fresh spinach, and colorful roasted red peppers. Using a store-bought crust makes this elegant dish surprisingly easy.

Ingredients: 1 pre-made pie crust, 1 1/2 cups cooked chicken, 2 cups fresh spinach, 1/2 cup roasted red peppers, 6 large eggs, 1 cup half-and-half, 1 cup shredded Swiss cheese, 1/2 cup shredded cheddar cheese, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Chicken Spinach Quiche with Roasted Peppers

1. Preheat oven to 375°F and place pie crust in a 9-inch pie pan, crimping edges decoratively. Prick the bottom with a fork several times to prevent puffing during baking.

2. Heat olive oil in a large skillet over medium heat. Add fresh spinach and cook until completely wilted and reduced, about 3 minutes. Let cool slightly, then squeeze out excess moisture.

3. Dice cooked chicken and roasted red peppers into bite-sized pieces. Spread chicken, spinach, and peppers evenly in the prepared pie crust, then sprinkle both cheeses on top.

4. Whisk together eggs and half-and-half with salt and pepper until smooth. Pour egg mixture over the filling ingredients, making sure it reaches all corners of the crust.

5. Bake for 35-40 minutes until center is set and top is golden brown. Let cool for 10 minutes before slicing to allow the custard to firm up properly.

05. Chicken with Creamy Spinach Red Pepper Sauce

Quick-cooking chicken cutlets topped with a luscious creamy sauce featuring spinach and roasted red peppers. This restaurant-quality dish works perfectly over pasta or rice.

Ingredients: 4 chicken breast cutlets, 4 ounces fresh spinach, 1/2 cup roasted red peppers, 3/4 cup heavy cream, 3 cloves garlic, 1/4 cup white wine, 2 tablespoons olive oil, 2 tablespoons butter, 1/4 cup Parmesan cheese, salt and pepper to taste.

How To Make Chicken with Creamy Spinach Red Pepper Sauce

1. Season chicken cutlets generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.

2. Add butter to the same skillet and melt completely. Add minced garlic and sauté for 30 seconds until fragrant, then add white wine to deglaze the pan, scraping up any browned bits.

3. Chop roasted red peppers and add them to the skillet along with heavy cream. Bring to a gentle simmer and cook for 2 minutes to let flavors meld together beautifully.

4. Add fresh spinach to the cream sauce and cook until wilted, about 2 minutes. Stir in Parmesan cheese until melted and smooth, then return chicken to warm through before serving immediately.

06. Lemon Parmesan Chicken Spinach Skillet Pasta

This one-pan pasta combines tender chicken, fresh spinach, and bright lemon flavors with plenty of Parmesan cheese. It’s a family-friendly dinner that comes together in just one skillet.

Ingredients: 1 pound chicken breast, 12 ounces penne pasta, 5 ounces fresh spinach, 4 cloves garlic, 1 lemon, 3 cups chicken broth, 1 cup heavy cream, 1 cup grated Parmesan cheese, 3 tablespoons olive oil, 2 tablespoons butter, salt and pepper to taste.

How To Make Lemon Parmesan Chicken Spinach Skillet Pasta

1. Cut chicken breast into bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken pieces until golden brown and cooked through, about 6-8 minutes total.

2. Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in chicken broth and bring to a boil, then add uncooked pasta and stir well to prevent sticking.

3. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed. The pasta should be perfectly al dente when finished cooking.

4. Stir in heavy cream, butter, and fresh spinach, cooking until spinach wilts completely. Add lemon juice, lemon zest, and Parmesan cheese, tossing until creamy and well combined.

07. Creamy Chicken Mushroom Spinach Skillet Bake

This hearty skillet casserole starts on the stovetop and finishes in the oven. Packed with chicken, mushrooms, and spinach in a creamy sauce, it’s comfort food at its finest.

Ingredients: 1 1/2 pounds chicken thighs, 8 ounces mushrooms, 5 ounces fresh spinach, 12 ounces egg noodles, 1 cup sour cream, 1 cup chicken broth, 1 cup shredded cheddar cheese, 1 onion, 3 cloves garlic, 3 tablespoons olive oil, 2 tablespoons flour, salt and pepper to taste.

How To Make Creamy Chicken Mushroom Spinach Skillet Bake

1. Cook egg noodles according to package directions until al dente, then drain and set aside. Preheat your oven to 375°F while you prepare the other ingredients.

2. Season chicken thighs with salt and pepper, then heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken pieces on both sides until golden, about 5 minutes per side, then remove and set aside.

3. Add diced onion and sliced mushrooms to the same skillet, cooking until softened and mushrooms release their moisture, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.

4. Sprinkle flour over the vegetables and cook for 1 minute, then gradually whisk in chicken broth until smooth. Add sour cream, cooked noodles, and fresh spinach, stirring until spinach wilts completely.

5. Nestle browned chicken back into the skillet and top with shredded cheese. Bake for 20-25 minutes until chicken is cooked through and cheese is melted and bubbly on top.

08. Chicken Spinach Soup with Homemade Pesto

This fragrant Italian-inspired soup features tender chicken, fresh spinach, and white beans topped with bright homemade pesto. It’s a complete meal in a bowl that’s ready in 30 minutes.

Ingredients: 1 pound chicken breast, 5 ounces baby spinach, 1 can white beans, 6 cups chicken broth, 1 cup fresh basil, 1/4 cup pine nuts, 3 cloves garlic, 1/2 cup olive oil, 1/2 cup Parmesan cheese, 1 onion, 2 carrots, 2 celery stalks, salt and pepper to taste.

How To Make Chicken Spinach Soup with Homemade Pesto

1. Cut chicken breast into small bite-sized pieces and season with salt and pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat and cook chicken until golden brown and cooked through, about 6-8 minutes.

2. Add diced onion, carrots, and celery to the pot with chicken. Cook until vegetables are softened, about 5 minutes, stirring occasionally to prevent sticking or burning.

3. Pour in chicken broth and bring to a boil, then reduce heat and simmer for 10 minutes. Add drained white beans and fresh spinach, cooking until spinach wilts completely, about 2 minutes more.

4. Meanwhile, make pesto by combining basil, pine nuts, garlic, remaining olive oil, and Parmesan cheese in a food processor. Pulse until smooth and creamy, adding more oil if needed.

5. Ladle soup into bowls and top each serving with a generous spoonful of fresh pesto, swirling it in for beautiful color and incredible flavor that transforms this simple soup.

09. Spinach Artichoke Stuffed Chicken Breasts

These chicken breasts are stuffed with a creamy spinach and artichoke mixture inspired by the classic dip. It’s an elegant dish that’s surprisingly easy to make at home.

Ingredients: 4 large chicken breasts, 4 ounces cream cheese, 1/2 cup mayonnaise, 1/2 cup Parmesan cheese, 1 cup frozen spinach, 1/2 cup marinated artichoke hearts, 2 cloves garlic, 1/2 cup mozzarella cheese, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Spinach Artichoke Stuffed Chicken Breasts

1. Preheat oven to 375°F and line a baking dish with parchment paper. Thaw frozen spinach completely and squeeze out all excess water using clean kitchen towels until very dry.

2. Mix cream cheese, mayonnaise, Parmesan cheese, squeezed spinach, chopped artichoke hearts, and minced garlic in a bowl until well combined. This creates your creamy stuffing mixture.

3. Cut a deep pocket into each chicken breast by slicing horizontally about 3/4 of the way through, being careful not to cut all the way. Season inside and out with salt and pepper generously.

4. Stuff each chicken breast with the spinach artichoke mixture, then secure with toothpicks to keep filling inside. Brush tops with olive oil and sprinkle with mozzarella cheese for extra flavor.

5. Bake for 25-30 minutes until chicken reaches 165°F internal temperature and juices run clear. Let rest for 5 minutes before removing toothpicks and slicing to serve.

10. Classic Chicken Florentine with Cream Sauce

Traditional chicken Florentine features sautéed chicken cutlets topped with creamy spinach sauce. This lightened version uses cornstarch instead of cheese to create the perfect consistency.

Ingredients: 4 chicken breast cutlets, 6 ounces fresh spinach, 1 cup heavy cream, 2 tablespoons cornstarch, 1/4 cup white wine, 3 cloves garlic, 1 shallot, 3 tablespoons butter, 2 tablespoons olive oil, 1/4 teaspoon nutmeg, salt and pepper to taste.

How To Make Classic Chicken Florentine with Cream Sauce

1. Season chicken cutlets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat and cook chicken cutlets for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.

2. Add butter to the same skillet and let melt completely. Add minced shallot and cook until softened, about 2 minutes, then add minced garlic and cook for another 30 seconds until fragrant.

3. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom. Let wine reduce by half, then whisk cornstarch with 2 tablespoons of cream until smooth.

4. Add remaining cream to the skillet and bring to a gentle simmer. Whisk in the cornstarch mixture and cook until sauce thickens, about 2-3 minutes, stirring constantly to prevent lumps.

5. Add fresh spinach and nutmeg to the cream sauce, cooking until spinach wilts completely. Return chicken to the skillet to warm through, spooning the creamy spinach sauce over each cutlet before serving immediately.

11. One-Pot Chicken Sausage Spinach Feta Pasta

This easy one-pot pasta uses pre-cooked pasta and chicken sausage for a quick weeknight dinner. The combination of spinach and feta cheese creates Mediterranean flavors everyone will love.

Ingredients: 12 ounces cooked pasta, 1 pound chicken sausage, 5 ounces fresh spinach, 6 ounces feta cheese, 1 can diced tomatoes, 1/2 cup chicken broth, 1 onion, 3 cloves garlic, 2 tablespoons olive oil, 1 teaspoon dried oregano, salt and pepper to taste.

How To Make One-Pot Chicken Sausage Spinach Feta Pasta

1. Slice chicken sausage into rounds about 1/2-inch thick. Heat olive oil in a large pot over medium-high heat and brown sausage pieces on both sides until golden and heated through, about 5 minutes total.

2. Add diced onion to the pot with sausage and cook until softened and translucent, about 4 minutes. Add minced garlic and dried oregano, cooking for another minute until very fragrant.

3. Pour in diced tomatoes with their juice and chicken broth, bringing the mixture to a simmer. Let cook for 3-4 minutes to allow flavors to meld together beautifully.

4. Add cooked pasta and fresh spinach to the pot, stirring gently until spinach wilts and pasta is heated through, about 2-3 minutes of gentle stirring and cooking.

5. Remove from heat and crumble feta cheese over the top, stirring gently to distribute throughout. The residual heat will slightly soften the feta while maintaining its tangy flavor and creamy texture.

Final Thoughts

These chicken and spinach recipes prove that healthy eating doesn’t mean sacrificing flavor or satisfaction. Each dish brings together protein and vegetables in delicious, creative ways.

From quick skillet meals to elegant stuffed chicken, you’ll find the perfect recipe for any occasion or craving.