Chicken Spinach Parm
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. It’s a win-win!
Spinach is 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!
When my kids were tiny, I used to call this “Superpower Parm” because of the spinach. They’d giggle, flex their muscles, and then happily devour every bite. To this day, they still ask for “the strong chicken”, haha—and honestly, who can argue with that branding?
Chicken parm has my heart! Over the years, I’ve created so many playful spins — juicy Chicken Parm Meatballs, hearty Chicken Parm Burgers, even sky-high Chicken Parm Stacks layered with roasted eggplant (so, so good). But this version is the easiest and requires the least planning. It’s made with ingredients I always have on hand and comes together in 20 minutes (or even less, if I’m starting with leftover cooked chicken!).
Why this Chicken Spinach Parm wins every time
- A fresh take on the classic: All the cheesy, saucy comfort with a breezy, skillet-to-broiler approach.
- Veggie boost built in: Sauteed spinach adds color and nutrients without extra work.
- Customizable cheese + sauce: Use as little or as much as you prefer—it’s flexible and forgiving.
- Fast, family-friendly, and foolproof: Straightforward steps, quick cook time, and the perfect weeknight meal!
This dish is comforting, colorful, and soooo easy to love!
Enjoy with a side of my Creamy Caesar Pasta Salad!
Chicken Spinach Parm
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)
Instructions
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.
Cook the Chicken:
- 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˚F. When it does, remove the chicken immediately from the heat so it doesn’t dry out.
Finishing the Chicken Spinach Parm:
- 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.
We made this tonight and loved it!!!
What do you think about some garlic added to spinach for sautéing?
Hi Martha! Garlic would be an awesome addition!!
I made this last night and we LOVED it! It’s so yummy and looks so substantial with the spinach, sauce and cheeses layered on top of the chicken!
I did add a smashed garlic to the spinach when I was sautéing it (removed it before layering it on chicken;). I felt it added a little something! XO
Hi Martha, so glad you enjoyed the recipe! Extra garlic is always a delicious addition. Thanks for taking the time to share your thoughts—we appreciate having you here!
—Donna
I made this tonight and it was a hit! I used Rao’s marinara and put it over noodles. Very delicious and easy to make.
Hi Tiffany! We’re so glad to hear that you loved this recipe as much as we do. It’s always a hit– a classic comfort food that oozes savory, saucy, cheesy goodness. Rao’s marinara is an excellent choice! Enjoy! — Eliza (Team Joy)