Greek Chicken and Spinach
Elevate your weeknight dinners with this vibrant Greek Chicken and Spinach recipe—a one-pan wonder bursting with Mediterranean flavors! Juicy, marinated chicken breasts are seared to golden perfection, then nestled into a bed of tender baby spinach sautéed with sun-dried tomatoes. A sprinkle of creamy, tangy feta cheese ties it all together, while a splash of chicken broth ensures a rich, savory finish. With the aromatic blend of garlic, oregano, paprika, and lemon juice in the marinade, this dish delivers bold, irresistible taste in every bite. Ready in just 40 minutes and perfect for pairing with rice, orzo, or a fresh Greek salad, this gluten-free recipe is a flavorful and wholesome choice for any busy evening.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups baby spinach
- 0.5 cup crumbled feta cheese
- 0.25 cup sun-dried tomatoes, chopped
- 0.5 cup chicken broth
Instructions
Begin by prepping the chicken. Use a meat mallet to pound the chicken breasts to an even thickness for uniform cooking.
In a small bowl, combine olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper. Stir well to form a marinade.
Pour the marinade over the chicken breasts and let them marinate for at least 10 minutes while you prepare the other ingredients. For deeper flavor, you can refrigerate the chicken in the marinade for up to 2 hours.
Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the marinated chicken breasts for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add a splash more olive oil to the skillet if needed. Toss in the chopped sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Stir frequently to prevent sticking.
Pour in the chicken broth and stir to combine. Return the seared chicken breasts to the skillet, nestling them into the spinach mixture.
Sprinkle the crumbled feta cheese over the chicken and spinach. Cover the skillet with a lid and let everything cook together for an additional 5-7 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).
Remove the skillet from heat and let it rest for 3 minutes. Serve warm and enjoy your Greek Chicken and Spinach with your favorite side dish, such as rice, orzo, or a crisp Greek salad.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 4524 mg | 197% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.3 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 540 mg | 42% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2953 mg | 63% | |
*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.
