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Spinach and Chicken Italian


Recipe Notes

  • Do not rinse raw poultry.
  • Wash hands and all surfaces and utensils after touching raw chicken.
  • Try other fresh or frozen and thawed leafy greens.
Recipe Image
Prep time: 5 minutes
Cook time: 30 minutes
Makes: 7 cups
Nutrition Facts: View Label


1 cup tomato pasta sauce (store-bought or homemade)
1 pound chicken breast, cut or pounded into 1/2-inch thick slices
¼ teaspoon each salt and pepper
1 package (10 ounces) frozen spinach, thawed and drained or 4 cups fresh spinach leaves
¾ cup shredded mozzarella cheese


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. Pour ½ cup of pasta sauce in a large baking dish. Lay the chicken pieces over the sauce, then sprinkle salt and pepper on the chicken. Top with remaining ½ cup of pasta sauce, spinach and mozzarella.
  4. Bake for 30 to 40 minutes until the chicken is cooked through (165 degrees F using a food thermometer) and the cheese begins to turn brown.
  5. Refrigerate leftovers within 2 hours. 


This is tasty and delicious.  It was very easy to put together and can be made with ground turkey or chicken, too.  Its flavors are mild, but you can bump it up with a ¼ cup of parmesan!

This was super easy to make and a great way to get Spinach on the table!  It was super tasty with rice.


Very nice! My kids loved it too. I didn't hear complaining about spinach. I increased the pasta sauce on the bottom to 1 cup (so 1 1/2 cups total). We didn't have mozzarella but the marble cheese we used tasted excellent. I'd probably use marble again next time. I butterflied the chicken so it would cook through easier.

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