Spinach and Tomato Chicken

3 minutes
September 24, 2021
Carole Jones
Amongst the craziness that is my Sunday morning before church, my five year old and two year old were playing “songs” together on the piano.  It was loud, but they were getting along so I didn’t care. They were having so much fun and I loved hearing the two of them giggle and laugh with each other. The best sound to ever fall on your ears is the honest, heartfelt laughter of your children.
Then I heard what they were singing and laughing about.  They had made up a new song and here are the lyrics….
♬ ♪ Mom, please don’t yell at me ♪ ♫
 ♪ ♬ Mom, please don’t yell at me ♬ ♪
♬ ♪ Mom, please don’t yell at me ♪ ♫
 ♫ ♩ Because it makes me really sad ♩ ♫
Spinach and Tomato Chicken

I went up to them at the piano and said that I really didn’t like the song they were singing.  They both burst into laughter and started singing even louder.  Well, here it is 4 days later, and now all of my children are walking around singing it too.  Joy!

Not to say I never yell, because I do, but gosh darn it, I have always thought one of my strengths as a Mom was keeping a fairly even temper and tone.  Apparently, it isn’t as even of a tone to them as it sounds to me.  I guess I’ll keep working on it.

Spinach and Tomato Chicken

I made this recipe to punish my children for their mean song.  I’m kidding…. mostly.  How can something so beautiful and healthy be a punishment?  Well, for kids, because it has spinach and tomatoes, right?

I created this recipe in hopes of something a little more light yet still very flavorful.  I was absolutely thrilled with the end result.  It does create a grand-slam pan juice, so don’t let it go to waste!  Scoop it over the chicken when you serve it, or you can even serve the whole dish over some pasta or rice with the pan juice on top.

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Spinach and Tomato Chicken

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  • 10 ounce bag of baby spinach
  • 3 Tb chicken broth
  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • garlic powder
  • onion powder
  • italian seasoning
  • 1 large tomato, cut into large chunks
  • 5 green onions, chopped
  • 1/3 C fresh parmesan cheese, grated


  1. Heat oven to 350 degrees.  Place the spinach in the bottom of a 9 x 13 glass baking pan.  Drizzle over the chicken broth and sprinkle the top with salt and pepper.  Arrange the chicken over the spinach and season very well with the salt, pepper, garlic powder, onion powder and italian seasoning.  Add the tomato and green onion then sprinkle on the parmesan cheese over the whole dish.
  2. Take a piece of foil and loosely tent it over the top of the pan.  Do not seal the edges of the foil to the pan.  Bake for 15 minutes, remove the foil and continue to bake for another 20 minutes, or until the chicken is cooked through.  Serve immediately, drizzling the pan juices over the top of each serving.
  • Author: Carole


  • Serving Size: 1 chicken breast
  • Calories: 223
  • Sugar: 3g
  • Sodium: 1164mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 98mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


11 years ago

This was fantastic. I browned the chicken a little first with some olive oil and fresh garlic before putting on top of spinach. I also mixed the cheese with a little mozzarella absolute perfection. Thanks for sharing

Single life 2 married wife
11 years ago

Found you on Pinterest. I have all these ingreds in the house. Looks delish and going to make it now!

11 years ago

This was marvelous! I think it’s the spinach that does it. I used feta cheese instead of parmersan and it added a really nice salty flavor. I also added a little bit of white wine in with the broth. Probably should have added more because I couldn’t taste it at all. Regardless excellent recipe! Thank you for sharing!

11 years ago

I can’t believe how delicious and easy this is! Will be a staple for us!

10 years ago

This recipes is superb. It is so filled with flavor. I wished I had added more spinach in it. I am hooked!!!

10 years ago

So glad you loved it Neicy! Feel free to add more spinach 🙂 – Carole

Hiatus Over | Being Bubbles
10 years ago

[…] Sunday – Spinach and Tomato Baked Chicken […]

9 years ago

Can you recommend a veggie besides spinach? I love baby spinach in salads or mixed into pasta but I’m not a fan of cooked spinach.

9 years ago

You could certainly replace it with any dark, leafy green Tracy

9 years ago

Made this last night and it turned out delicious and lovely looking. I rubbed the herbs on the chicken and quickly browned them before placing on the spinach. I even added some smoked paprika to the herbs.

Thanks for this healthy, tasty recipe.

9 years ago

Hi Mary! Thanks so much for coming back and sharing your experience with the recipe! So glad you loved it -Carole

Health & Fitness Day: Green Goddess Juice | Magical Mommy
9 years ago

[…] adapting the recipe I found on this blog, so once I make it, I’ll let you know how it went and post my version of the recipe here. […]

9 years ago

[…] This was GREAT!I had some zucchini that I added that I needed to use up,and it turned out awesome.I will be making this again! This image is meant to be a source of inspiration.No copyright infringement intended.I do not own images posted on this page. For more details please visit this link : mykitchenescapades […]

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