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Home » Main Dishes

Published: Oct 31, 2012 · Updated: Sep 24, 2021 by Carole Jones · 23 Comments

Spinach and Tomato Chicken

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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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Ingredients

Scale
  • 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

Instructions

  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

Nutrition

  • 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

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades

Categories: Main Dishes Tags: Chicken, Gluten Free, Low-Carb, Spinach

Filed Under: Main Dishes
23 Comments

About 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.

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Comments

  1. Connie says

    October 31, 2012 at 3:46 pm

    Looks great! How much of each of the seasonings do you use?

    Reply
  2. Carole says

    October 31, 2012 at 4:25 pm

    Connie: Seasonings is something I rarely measure because it so depends on personal preference, so here are my best guesses as far as amounts on top of the chicken. Salt – 1 rounded Tb, Pepper – 1 1/2 tsp, Garlic – 1 1/2 tsp, Onion – 1 tsp, Italian seasoning – 1 1/2 tsp.

    Reply
  3. Mom says

    October 31, 2012 at 10:27 pm

    I also was always accused of yelling at MY children when I couldn’t speak for three years. I figure it has nothing to do with yelling, probably has to do with the “look”. Ha, ha. Looks delicious, can’t wait to try this receipe.

    Reply
  4. Suwheat1 says

    November 01, 2012 at 1:13 pm

    In the picture, are there mangoes on top? If so, do you put them on before you put it in the oven? Want to try this for dinner tonight.

    Reply
  5. Carole says

    November 01, 2012 at 1:15 pm

    Suwheat1: nope. Those are heirloom tomatoes that I grew in my garden this year. Yummy!!

    Reply
  6. Suwheat1 says

    November 01, 2012 at 1:18 pm

    Thanks, Carole. Can’t wait to try this tonight. Thanks for answering so quickly or I would have tried the mangoes 🙂

    Reply
  7. Teresa says

    November 13, 2012 at 8:09 pm

    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!

    Reply
  8. Carole says

    November 13, 2012 at 8:10 pm

    Thanks Teresa! Glad you liked it as much as we did and I will have to try some zucchini next time.

    Reply
  9. Laura Fine says

    December 28, 2012 at 6:45 pm

    This looks amazing!! Pinning it and making it SOON– so yummy
    fitrunningmama.com

    Reply
  10. Muttlover says

    January 10, 2013 at 7:16 pm

    Love this – but now I’m wondering how it would taste with mangoes.

    Reply
  11. Judi says

    January 19, 2013 at 11:57 pm

    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

    Reply
  12. Single life 2 married wife says

    January 19, 2013 at 10:31 pm

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

    Reply
  13. Carla says

    April 15, 2013 at 2:55 am

    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!

    Reply
  14. Andrea says

    September 12, 2013 at 7:43 pm

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

    Reply
  15. Neicy says

    July 16, 2014 at 2:43 pm

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

    Reply
    • Carole says

      July 16, 2014 at 4:36 pm

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

      Reply
  16. Tracy says

    April 24, 2015 at 11:09 am

    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.

    Reply
    • Carole says

      April 24, 2015 at 11:39 am

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

      Reply
  17. Mary says

    July 09, 2015 at 9:55 am

    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.

    Reply
    • Carole says

      July 09, 2015 at 10:01 am

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

      Reply

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