For busy evenings, chicken and spinach are a go-to pairing. Both ingredients are easy to cook, budget-friendly and nutrient-rich. Plus, they taste great when combined in anything from creamy skillet pastas to savory soups and salads. Try this delicious duo in recipes like our Creamy Spinach & Artichoke Chicken Skillet or Chicken & Spinach Salad with Creamy Feta Dressing for a dish that’ll have you coming back for more.
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Cheesy Spinach & Chicken alla Vodka Sandwich
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
This cheesy spinach-and-chicken alla vodka sandwich is full of textures and flavors. Crispy chicken cutlets are smothered in creamy tomato sauce, wilted spinach and gooey mozzarella cheese. As an alternative to frying, you can coat both sides of the chicken cutlets with cooking spray and cook them in a preheated air fryer at 375°F for about 5 minutes on each side until they’re cooked through.
Cheesy Spinach-Stuffed Chicken
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
These tender stuffed chicken breasts are packed with a blend of spinach and rich fontina cheese. If you can’t find fontina, or want something a little milder, Monterey Jack is a good substitute. While perfect for entertaining a larger group, this recipe can easily be cut in half for a game-changing weeknight dinner.
Creamy Spinach & Artichoke Chicken Skillet
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
This creamy spinach-and-artichoke chicken skillet serves up the classic combo often reserved for dips, elevating it to main-dish status with the addition of quick-cooking chicken cutlets. It’s a one-pan wonder that comes together quickly, perfect for those busy nights when you crave something comforting yet sophisticated without spending hours in the kitchen. We prefer tender canned artichokes here, but be sure to give them a good rinse to wash away some of the sodium. Add some crushed red pepper to give this dish a little kick.
Creamy Rotisserie Chicken & Spinach Pasta
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This creamy rotisserie chicken pasta recipe uses Gruyère cheese and cream cheese as the base for the velvety sauce. Gruyère adds a rich and nutty flavor, although you can experiment with alternatives like Cheddar or Swiss cheese. We love the ease of using baby spinach, but feel free to swap it out for another leafy green like kale or Swiss chard if you have them on hand.
Chicken & Spinach Salad with Creamy Feta Dressing
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
The creamy feta dressing steals the show in this protein-rich salad, which makes a perfect lunch or quick and easy dinner. While you can buy feta cheese already crumbled, we like crumbling our own fresh from the block for this salad. We prefer the slightly sharper flavor of sheep’s-milk feta, but cow’s-milk feta works just as well.
Slow-Cooker Spinach & Artichoke Chicken Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
If you love spinach and artichokes, this is the perfect soup for you. The creamy base is packed with veggies and shredded chicken, which soaks up the broth while adding a boost of protein. Frozen artichoke hearts have less sodium than canned, but canned can be used in their place. Just be sure to give them a good rinse before adding them to the slow cooker.
Creamed Spinach & Chicken Casserole
Photographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Creamed spinach and chicken combine in this crowd-pleasing, comforting casserole. Crushed red pepper packs some heat, so add less or leave it out completely if you want a milder version. You can cook long-grain brown rice ahead of time or look for packaged microwaveable brown rice to use instead.
Chicken Noodle Soup with Spinach & Parmesan
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Wine and garlic add depth to this quick and simple chicken noodle soup. The pasta will absorb broth as the soup sits, so if you want to make a double batch or are planning on eating this over multiple days, cook the pasta separately and add it when you’re ready to serve.
Creamy Skillet Chicken with Everything Bagel Spice & Spinach
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
This cozy skillet dinner combines two favorites: chicken cutlets and everything bagel spice—and it’s ready in less than 30 minutes. This meal includes a healthy portion of spinach, and a creamy sauce makes it perfect for serving over pasta or grains.
Slow-Cooker Chicken, Spinach & White Bean Stew
Ali Redmond
Warm up with a comforting bowl of chicken stew scented with thyme, oregano and smoked paprika. Adding spinach and white beans provides a hearty dose of fiber that will keep you satisfied until the next meal.
Creamy Penne alla Vodka with Chicken & Spinach
Jacob Fox
This creamy penne alla vodka with chicken and spinach is warm and comforting with bright flavors from crushed tomatoes and fresh spinach. Chicken cutlets cook up quickly and offer the perfect complement to the quick and creamy sauce. Serve with a piece of crusty bread and a green salad on the side.
Slow-Cooker Chicken, Spinach & White Bean Stew
Ali Redmond
Warm up with a comforting bowl of chicken stew scented with thyme, oregano and smoked paprika. Adding spinach and white beans provides a hearty dose of fiber that will keep you satisfied until the next meal.
Cast-Iron Skillet Pizza with Red Peppers, Chicken & Spinach
Jason Donnelly
Whirring up roasted red peppers with olive oil and garlic makes a tangy sauce that’s a nice alternative to classic pizza sauce. Don’t have a large cast-iron skillet? Don’t fret. We tested this recipe on a pizza stone and baking sheet as well. As long as you preheat whichever one you use, the crust will come out crispy every time.
Spinach Salad with Quinoa, Chicken & Fresh Berries
Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
If you’re packing this grain bowl for work, combine the dressing ingredients in a small container. When you’re ready to eat, shake the dressing well, add it to the salad and toss. If you don’t have time to make a homemade dressing, use 3 tablespoons of store-bought olive oil vinaigrette. Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa.
