Chicken with Pepperoni and Spinach
Elevate weeknight dinners with this irresistible Chicken with Pepperoni and Spinach recipe—a dish that combines tender chicken breasts, savory pepperoni, and nutrient-packed spinach in a rich, garlicky tomato sauce. This one-pan wonder is bursting with bold flavors from crispy pepperoni and aromatic oregano, while the addition of spinach brings a fresh and wholesome touch. With a quick prep time of just 10 minutes and a total cooking time of 25 minutes, this recipe is perfect for busy evenings. Serve it over pasta, rice, or with a side of crusty bread to soak up every last drop of the delicious sauce. Whether you’re catering to a family or impressing dinner guests, this hearty and flavorful dish is sure to become a favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 pieces Garlic cloves, minced
- 20 pieces Pepperoni slices
- 4 cups Baby spinach
- 1 cup Canned crushed tomatoes
- 0.5 cup Chicken broth
- 1 teaspoon Dried oregano
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, followed by the minced garlic. Sauté the garlic for 30 seconds until fragrant, being careful not to burn it.
Add the pepperoni slices to the skillet and cook for 2 minutes, stirring occasionally, until they release some of their oils and become slightly crispy.
Stir in the crushed tomatoes, chicken broth, and dried oregano. Bring the mixture to a simmer and let it cook for 3 minutes to meld the flavors.
Return the chicken breasts to the skillet, nestling them into the tomato mixture. Cover and cook for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the lid and add the baby spinach to the skillet, stirring it into the sauce. Cook for another 2-3 minutes until the spinach is wilted.
Remove the skillet from the heat. If desired, sprinkle grated Parmesan cheese over the dish before serving.
Serve hot with your choice of side, such as pasta, rice, or crusty bread, to soak up the sauce. Enjoy!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
