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RecipeChicken Spinach Parm

Nutrition Facts
Amount per Serving
  • Calories: 320
  • Protein: 49 g
  • Total Fat: 9 g
    • Unsaturated Fat: 5 g
    • Saturated Fat: 4 g
  • Cholesterol: 115 mg
  • Total Carbohydrate: 15 g
  • Dietary Fiber: 1 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 660 mg

Chicken Parm—a classic comfort food that oozes savory, saucy, cheesy goodness—just got bigger and better…with spinach! Before topping your chicken with marinara sauce and cheese, add a mound of sautéed spinach. The spinach gets blanketed under the traditional toppings, giving the illusion of an extra-large and cheesy dish while also providing a dose of countless nutrients. Spinach is basically like nature’s multivitamin and is at the top of virtually every list of the healthiest foods. Give this simple trick a try and impress everyone from Popeye to your own taste buds.

  • Prep time
  • Total Time
This recipe makes 4 servings
Ingredients:
  • • 4 boneless, skinless thin-medium chicken breasts (~6 ounces each)
  • • 2 tablespoons Italian seasoning blend
  • • 1 to 2 cups marinara sauce, homemade or store-bought
    • 10 ounce bag baby spinach leaves
  • • 1 to 2 cups shredded part-skim mozzarella cheese
  • • 1 to 2 tablespoons grated Parmesan
  • • Red pepper flakes, oregano, and chopped herbs (optional)
Preparation:

Season your chicken: Mist both sides of each chicken breast with olive oil spray, and season all sides with a liberal sprinkling of Italian seasoning blend and kosher salt.

You can cook the chicken using an outdoor or indoor grill, or bake them in the oven set at 400˚ for 15 to 20 minutes. If the pieces are thin-to-medium thickness, I typically prefer to cook them in a well-oiled skillet over medium-high heat for 3 to 5 minutes per side (depending upon how thin they are). No matter which cooking method I use, I always test the internal temp using a meat thermometer to ensure the fattest parts hit 165˚. When it does, remove the chicken immediately from the heat so it doesn’t dry out

While the chicken cooks, mist a large skillet with oil spray and sauté spinach over medium-high heat until wilted down, about 3 to 5 minutes. The amount of raw spinach will likely be too much volume for the pan, so add extra handfuls as it wilts down in size. Season with salt and pepper. Set aside.

Preheat the broiler. Add a thin layer of marinara sauce in a casserole pan. Place the cooked chicken on top of the sauce, and layer each piece with marinara sauce, sautéed spinach, mozzarella cheese, Parmesan, and a pinch of optional oregano, red pepper flakes, and herbs. Place in the oven and broil for 1 minute or so, until the cheese is hot and bubbly (watch carefully so it doesn’t burn!).

Spoon a thin layer of warmed sauce on each plate before placing the chicken. Serve and enjoy.

Try my Tarragon Chicken Salad.