22 Delicious Chicken and Spinach Recipes No Cream Healthy

Just when you thought chicken and spinach couldn’t get any more delightful, we’ve rounded up 22 no-cream, healthy recipes that are sure to spice up your meal rotation! Whether you’re craving a quick weeknight dinner or a nutritious comfort dish, these combinations are packed with flavor without the guilt. Dive into our list and discover your next favorite meal that’s as good for your body as it is for your taste buds!

Garlic Butter Chicken and Spinach Skillet

Vibrant and flavorful, this dish combines tender chicken with fresh spinach in a rich garlic butter sauce. Perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces (for even cooking)
• 3 tbsp unsalted butter (or olive oil for a lighter version)
• 4 garlic cloves, minced (fresh is best)
• 4 cups fresh spinach, loosely packed (stems removed)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp paprika (for a smoky hint)
• 1 tbsp lemon juice (adds brightness)

Instructions

1. Heat a large skillet over medium-high heat. Add butter until melted.
2. Add chicken pieces to the skillet. Season with salt, pepper, and paprika. Cook for 5-6 minutes until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Reduce heat to medium. Add minced garlic. Sauté for 1 minute until fragrant. Tip: Watch closely to prevent burning.
4. Stir in spinach. Cook for 2-3 minutes until wilted. Tip: Spinach reduces significantly; it’s ready when bright green and soft.
5. Drizzle lemon juice over the dish. Toss to combine. Remove from heat.

Hearty and satisfying, the chicken stays juicy while the spinach adds a fresh contrast. Serve over quinoa or with crusty bread to soak up the garlic butter sauce.

Lemon Garlic Chicken with Spinach

Everyone needs a quick, flavorful dish that doesn’t skimp on nutrition. This Lemon Garlic Chicken with Spinach is just that, packing a punch with minimal effort.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1 lemon, juiced (about 2 tbsp)
• 2 cups fresh spinach
• 1/4 cup chicken broth

Instructions

1. Season chicken breasts with salt, pepper, and paprika on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add chicken to the skillet. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F.
4. Remove chicken from skillet; set aside on a plate.
5. In the same skillet, add minced garlic. Sauté for 30 seconds until fragrant.
6. Pour in lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
7. Add spinach to the skillet. Cook for 2 minutes, or until just wilted.
8. Return chicken to the skillet. Spoon the sauce and spinach over the chicken. Heat through for 1 minute.

Serve this dish over a bed of quinoa or rice for a complete meal. The chicken is juicy, with a bright lemon-garlic flavor that pairs perfectly with the tender spinach. Try topping with a sprinkle of feta cheese for an extra tangy kick.

Baked Chicken and Spinach Stuffed Shells

Holiday meals call for comforting dishes that bring everyone together. Baked Chicken and Spinach Stuffed Shells fit the bill perfectly, offering a hearty, cheesy delight that’s sure to please.

Ingredients

– 12 jumbo pasta shells (cook al dente for best texture) – 2 cups cooked chicken, shredded (use rotisserie for ease) – 1 cup ricotta cheese (whole milk for creaminess) – 1 cup spinach, chopped (fresh or frozen, thawed and drained) – 1/2 cup mozzarella cheese, shredded (plus extra for topping) – 1/4 cup Parmesan cheese, grated – 1 egg (helps bind the filling) – 1 tsp garlic powder (adjust to taste) – 1/2 tsp salt – 1/4 tsp black pepper – 2 cups marinara sauce (homemade or store-bought) – 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil. 2. In a large bowl, mix chicken, ricotta, spinach, mozzarella, Parmesan, egg, garlic powder, salt, and pepper until well combined. 3. Spoon the mixture into each pasta shell, filling generously. Arrange shells in the prepared dish. 4. Pour marinara sauce evenly over the stuffed shells. Sprinkle additional mozzarella on top. 5. Bake for 25 minutes, or until cheese is bubbly and golden. Let stand for 5 minutes before serving. 6. Tip: For a crispier top, broil for the last 2 minutes. 7. Tip: Ensure spinach is well-drained to prevent soggy shells. 8. Tip: Serve with a side of garlic bread to soak up the sauce. 9. Makes a great make-ahead meal; assemble and refrigerate overnight before baking. 10. The shells emerge tender, with a creamy, flavorful filling contrasted by the tangy marinara. Try garnishing with fresh basil for a pop of color and freshness.

Chicken Spinach and Mushroom Stir Fry

Here’s a quick and flavorful dish that’s perfect for busy weeknights. Chicken Spinach and Mushroom Stir Fry combines lean protein with fresh veggies for a balanced meal.

Ingredients

• 1 lb chicken breast, thinly sliced (for even cooking)
• 2 cups spinach, loosely packed (stems removed)
• 1 cup mushrooms, sliced (cremini or button)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp garlic, minced (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F).
2. Add chicken slices to the skillet. Cook for 5-7 minutes until no longer pink, stirring occasionally.
3. Remove chicken from skillet; set aside on a plate.
4. Add remaining 1 tbsp olive oil to the same skillet. Sauté mushrooms for 3-4 minutes until golden.
5. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
6. Return chicken to the skillet. Add soy sauce; toss to combine.
7. Fold in spinach; cook for 1-2 minutes until just wilted.

Great for a light yet satisfying dinner, this stir fry offers a juicy texture with a hint of spice. Serve over quinoa or brown rice for an extra fiber boost.

One Pan Chicken Spinach and Quinoa

Yield a nutritious meal in minutes with this one-pan wonder. Perfect for busy weeknights, it combines protein, greens, and grains effortlessly.

Ingredients

• 1 lb chicken breast, diced (thighs work too)
• 1 cup quinoa, rinsed (white or tri-color)
• 2 cups fresh spinach, packed (baby spinach preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1.5 cups chicken broth (low sodium recommended)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add diced chicken, season with salt, pepper, and garlic powder. Cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in quinoa and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Tip: Resist stirring to prevent mushy quinoa.
4. Uncover, add spinach on top. Cover again for 2-3 minutes until spinach wilts. Tip: Use tongs to gently mix spinach into the quinoa and chicken for even distribution.
5. Remove from heat. Let stand covered for 5 minutes to absorb any remaining liquid.

Vibrant and fluffy, this dish offers a satisfying chew from quinoa and tender chicken bites. Serve with a squeeze of lemon or sprinkle of feta for an extra flavor boost.

Spinach Stuffed Chicken Breast

Make your weeknight dinners exciting with this spinach stuffed chicken breast. It’s juicy, flavorful, and packed with nutrients.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, chopped (packed tightly)
• 1/2 cup cream cheese, softened (low-fat works too)
• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 tsp paprika (for a slight smokiness)

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix spinach, cream cheese, Parmesan, garlic powder, salt, and pepper until well combined.
3. Cut a pocket into the side of each chicken breast, being careful not to cut through.
4. Stuff each breast with the spinach mixture, securing with toothpicks if necessary.
5. Brush each breast with olive oil and sprinkle with paprika.
6. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let rest for 5 minutes before slicing. Tip: Cover with foil to keep warm.

Look for a golden crust outside and a creamy, cheesy center. Serve over a bed of quinoa or with roasted vegetables for a complete meal.

Chicken and Spinach Pasta Bake

Whip up a comforting Chicken and Spinach Pasta Bake for a hearty meal that’s both nutritious and satisfying. This dish combines tender chicken, fresh spinach, and creamy cheese for a flavorful bake.

Ingredients

• 2 cups uncooked penne pasta
• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, diced
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. Cook penne pasta according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add diced chicken, cook until no longer pink, about 5-7 minutes.
4. Add spinach to the skillet, stir until wilted, about 2 minutes. Tip: Spinach wilts quickly, so keep an eye on it.
5. Reduce heat to low. Stir in heavy cream, garlic powder, salt, and pepper. Simmer for 2 minutes.
6. Add cooked pasta to the skillet, toss to coat evenly with the sauce.
7. Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan cheeses on top.
8. Bake for 20 minutes, or until cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
9. Let stand for 5 minutes before serving. Tip: This allows the sauce to thicken slightly.

Zesty and creamy, this pasta bake is a crowd-pleaser with its golden cheese crust and tender pasta. Serve with a side of garlic bread for an extra touch of comfort.

Healthy Chicken Spinach and Artichoke Casserole

Great for a quick weeknight dinner, this casserole combines lean protein and greens in a creamy, satisfying dish.

Ingredients

• 2 cups cooked chicken, shredded (use rotisserie for ease)
• 10 oz frozen spinach, thawed and drained (squeeze out excess water)
• 14 oz artichoke hearts, drained and chopped (jarred or canned work)
• 1 cup Greek yogurt (full-fat for creaminess)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1/2 tsp salt (adjust based on chicken saltiness)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix chicken, spinach, artichokes, yogurt, Parmesan, garlic powder, salt, and pepper until well combined.
3. Transfer mixture to the prepared dish, spreading evenly. Sprinkle additional Parmesan on top.
4. Bake for 25-30 minutes, until bubbly and lightly golden on top. Let stand for 5 minutes before serving.

Now you have a creamy, flavorful casserole with a slight crunch from the artichokes. Serve over quinoa for an extra protein boost or with a side of crusty bread to soak up the sauce.

Chicken Spinach and Feta Stuffed Peppers

You’ve probably tried stuffed peppers before, but this Chicken Spinach and Feta version brings a fresh twist to the classic. Perfect for a weeknight dinner that feels gourmet.

Ingredients

• 4 large bell peppers, any color (halved and seeded)
• 1 lb ground chicken (or turkey for a lighter option)
• 2 cups fresh spinach, chopped (packed)
• 1 cup feta cheese, crumbled (plus extra for topping)
• 1/2 cup cooked quinoa (or rice for a different texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large skillet, heat olive oil over medium heat. Add ground chicken, cooking until no longer pink, about 5-7 minutes.
3. Add chopped spinach, garlic powder, salt, and black pepper to the skillet. Cook until spinach wilts, about 2 minutes.
4. Remove skillet from heat. Stir in cooked quinoa and feta cheese until well combined.
5. Stuff each bell pepper half with the chicken mixture. Place on the prepared baking sheet.
6. Bake for 25-30 minutes, until peppers are tender and filling is heated through.
7. Optional: Sprinkle extra feta cheese on top before serving for added flavor.

Ready to serve, these stuffed peppers offer a juicy bite with a creamy, savory filling. Try pairing with a crisp salad for a complete meal.

Slow Cooker Chicken and Spinach Soup

Great for chilly evenings, this hearty soup combines tender chicken and fresh spinach in a savory broth. Gather your slow cooker and let’s get started.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trim excess fat)
• 4 cups chicken broth (low-sodium preferred)
• 1 cup diced onions (yellow or white)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 cups fresh spinach (packed, stems removed)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown chicken thighs for 3 minutes per side. Transfer to slow cooker.
2. In the same skillet, sauté onions and garlic until translucent, about 3 minutes. Scrape into slow cooker.
3. Add chicken broth, thyme, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
5. Remove chicken with tongs. Shred with two forks, then return to slow cooker.
6. Stir in spinach. Cover and cook on HIGH for 10 minutes, until spinach is wilted.
7. Taste and adjust seasoning if necessary. Serve hot.

This soup boasts a rich flavor with melt-in-your-mouth chicken and vibrant spinach. Try topping with grated Parmesan or a squeeze of lemon for extra zest.

Chicken Spinach and Tomato Skillet

Here’s a quick, one-pan dinner that’s packed with flavor and ready in under 30 minutes. Chicken Spinach and Tomato Skillet is a weeknight savior.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (use more if you love garlic)
• 1 cup cherry tomatoes, halved (any small tomato variety will do)
• 2 cups fresh spinach, loosely packed (stems removed)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp dried oregano (Italian seasoning works as a substitute)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces to the skillet, ensuring they’re not overcrowded. Cook for 5-6 minutes until golden brown on all sides. Tip: Don’t stir too often to get a good sear.
3. Reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Stir in cherry tomatoes, salt, pepper, and oregano. Cook for 2-3 minutes until tomatoes start to soften.
5. Add spinach in batches, wilting each addition before adding more, about 2 minutes total. Tip: Use tongs to gently toss the spinach with the other ingredients.
6. Remove from heat once spinach is wilted and chicken is cooked through (internal temperature should reach 165°F). Tip: Let it sit for 2 minutes before serving to allow flavors to meld.

The dish offers a juicy texture from the chicken, a slight bite from the spinach, and bursts of sweetness from the tomatoes. Serve over quinoa or with crusty bread to soak up the juices.

Grilled Chicken with Spinach and Avocado Salad

Fresh flavors and simple prep make this grilled chicken salad a weeknight winner. Perfectly charred chicken meets creamy avocado and crisp spinach for a satisfying meal.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 4 cups fresh spinach leaves (packed)
• 1 ripe avocado, sliced
• 1 tbsp lemon juice (freshly squeezed for best flavor)

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Brush chicken breasts with olive oil and season with salt and pepper.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
4. Let chicken rest for 5 minutes before slicing to retain juices.
5. In a large bowl, toss spinach with lemon juice.
6. Top spinach with sliced avocado and grilled chicken.
7. Serve immediately for best texture and flavor.

Grilled to perfection, the chicken adds a smoky depth, while the avocado brings creaminess. Try serving over quinoa for an extra protein boost.

Chicken Spinach and Sweet Potato Hash

Simple yet satisfying, this dish combines lean protein, leafy greens, and sweet potatoes for a balanced meal. Start your day right or enjoy it as a hearty dinner.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, diced
• 2 cups sweet potatoes, peeled and cubed
• 2 cups fresh spinach
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced chicken breast to the skillet. Cook for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add sweet potatoes to the skillet. Stir occasionally, cooking for 10 minutes until tender. Tip: Cover the skillet to speed up cooking.
4. Season with salt, black pepper, and garlic powder. Mix well.
5. Add fresh spinach to the skillet. Cook for 2 minutes until wilted. Tip: Spinach cooks down quickly, so add it last.

Just like that, you’ve got a colorful, nutrient-packed hash. The sweet potatoes add a subtle sweetness, contrasting the savory chicken. Serve with a fried egg on top for extra protein.

Chicken and Spinach Curry

Zesty and hearty, this Chicken and Spinach Curry brings bold flavors to your table with minimal fuss. Perfect for weeknights or meal prep.

Ingredients

• 1 lb chicken breast, cubed (thighs work too)
• 2 cups fresh spinach, packed (frozen is fine, thawed and drained)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 onion, diced (yellow or white)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tbsp curry powder (adjust to taste)
• 1 cup coconut milk (full fat for creaminess)
• 1/2 cup chicken broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken cubes, searing until golden brown on all sides, 5-6 minutes total. Remove and set aside.
3. In the same skillet, add onion and garlic. Sauté until soft and fragrant, about 3 minutes.
4. Stir in curry powder, cooking for 30 seconds to bloom the spices.
5. Pour in coconut milk and chicken broth, scraping up any browned bits from the pan.
6. Return chicken to the skillet, simmering uncovered for 10 minutes, stirring occasionally.
7. Add spinach, cooking just until wilted, about 2 minutes. Season with salt.
8. Remove from heat, let stand for 5 minutes to thicken slightly.

Brimming with tender chicken and vibrant spinach, this curry offers a creamy texture with a kick. Serve over steamed rice or with naan for scooping up the sauce.

Spinach and Chicken Quesadillas

Great for a quick lunch or dinner, these spinach and chicken quesadillas pack flavor and nutrition in every bite. Customize with your favorite toppings for a personal touch.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1 cup fresh spinach, chopped (packed tightly)
• 1/2 cup shredded Monterey Jack cheese (or any meltable cheese)
• 1/4 cup diced red onion (soak in water to mellow if preferred)
• 4 large flour tortillas (8-inch, or size of choice)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp cumin (adjust to taste)
• Salt to taste

Instructions

1. Heat a large skillet over medium heat. Add 1 tbsp olive oil.
2. Place one tortilla in the skillet. Sprinkle half with chicken, spinach, onion, cheese, and spices.
3. Fold the tortilla over the filling. Press down gently with a spatula.
4. Cook for 2-3 minutes per side, until golden and cheese melts. Tip: Adjust heat if browning too fast.
5. Remove from skillet. Repeat with remaining ingredients.
6. Cut into wedges. Serve immediately. Tip: For extra crispiness, cook an additional 30 seconds per side.

The quesadillas are crispy outside with a gooey, flavorful center. Try serving with a side of salsa or avocado slices for added freshness.

Chicken Spinach and Rice Casserole

Bold flavors and simple ingredients make this Chicken Spinach and Rice Casserole a weeknight winner. It’s a one-dish meal that’s as nutritious as it is comforting.

Ingredients

– 2 cups cooked chicken, shredded (use rotisserie for ease)
– 1 cup white rice, uncooked (basmati preferred for fragrance)
– 2 cups fresh spinach, roughly chopped (packed tight)
– 1 can (10.5 oz) cream of mushroom soup (or cream of chicken for variation)
– 1 cup chicken broth (low sodium recommended)
– 1/2 cup sour cream (light works fine)
– 1 tsp garlic powder (adjust to taste)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1 cup shredded cheddar cheese (sharp for more flavor)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly.
2. In a large bowl, mix shredded chicken, uncooked rice, and spinach.
3. In another bowl, whisk together cream of mushroom soup, chicken broth, sour cream, garlic powder, salt, and pepper until smooth.
4. Pour the soup mixture over the chicken and rice. Stir to combine evenly.
5. Transfer the mixture to the prepared baking dish. Cover tightly with foil.
6. Bake for 45 minutes. Tip: Check at 30 minutes to ensure rice is absorbing liquid properly.
7. Remove foil. Sprinkle cheddar cheese evenly over the top.
8. Bake uncovered for an additional 15 minutes, or until cheese is bubbly and slightly golden.
9. Let stand for 5 minutes before serving. Tip: This allows the casserole to set for easier serving.

Delightfully creamy with a slight crunch from the spinach, this casserole is a texture lover’s dream. Serve with a side of steamed vegetables or a crisp salad for a complete meal.

Chicken Spinach and Lentil Stew

Zesty and wholesome, this stew combines tender chicken, earthy lentils, and fresh spinach for a hearty meal. Perfect for chilly evenings, it’s a one-pot wonder that delivers on flavor and nutrition.

Ingredients

• 1 lb chicken thighs, boneless and skinless (cut into 1-inch pieces)
• 1 cup dried green lentils (rinsed and drained)
• 4 cups chicken broth (low-sodium preferred)
• 2 cups fresh spinach (packed, roughly chopped)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sauté for 3-4 minutes until translucent.
3. Add chicken pieces, cook until browned on all sides, about 5 minutes.
4. Stir in cumin, salt, and black pepper, cook for 1 minute to toast the spices.
5. Add rinsed lentils and chicken broth, bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
7. Stir in chopped spinach, cook for an additional 2 minutes until wilted.
8. Adjust seasoning with salt and pepper if needed.

Unbelievably rich and comforting, this stew boasts a velvety texture with a hint of spice. Serve it with crusty bread or over a bed of quinoa for an extra protein boost.

Chicken and Spinach Stuffed Portobello Mushrooms

These Chicken and Spinach Stuffed Portobello Mushrooms are a hearty, flavorful dish perfect for any meal. Tender portobello caps are filled with a savory mixture of chicken, spinach, and cheese, then baked to perfection.

Ingredients

• 4 large portobello mushroom caps (stems removed, gills scraped)
• 1 cup cooked chicken (shredded, or diced)
• 1 cup fresh spinach (chopped, or frozen thawed and drained)
• 1/2 cup ricotta cheese (or cottage cheese for a lighter option)
• 1/4 cup grated Parmesan cheese (plus extra for topping)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush mushroom caps with olive oil. Place them gill-side up on the prepared baking sheet.
3. In a bowl, mix chicken, spinach, ricotta, Parmesan, garlic powder, salt, and pepper until well combined.
4. Divide the mixture evenly among the mushroom caps, pressing down lightly.
5. Sprinkle additional Parmesan cheese on top of each stuffed mushroom.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
7. Let cool for 5 minutes before serving. This allows the filling to set slightly.

Savory and satisfying, these stuffed mushrooms offer a delightful contrast between the juicy mushroom and the creamy filling. Serve them as a main dish with a side salad or as an impressive appetizer at your next gathering.

Chicken Spinach and Zucchini Noodles

Craving a light yet satisfying meal? This Chicken Spinach and Zucchini Noodles dish is packed with flavor and ready in minutes.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips (about 1 lb)
• 2 medium zucchinis, spiralized (about 4 cups)
• 2 cups fresh spinach, loosely packed
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp lemon juice (fresh preferred)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add chicken strips to the skillet. Cook for 5-7 minutes, turning once, until no longer pink inside.
3. Sprinkle garlic powder, salt, and black pepper over the chicken. Stir to coat evenly.
4. Push chicken to one side of the skillet. Add zucchini noodles to the other side.
5. Cook zucchini noodles for 2-3 minutes, stirring occasionally, until just tender.
6. Add spinach and lemon juice to the skillet. Toss everything together for 1-2 minutes until spinach wilts.
7. Remove from heat. Serve immediately.

With its tender chicken, crisp zucchini, and vibrant spinach, this dish offers a delightful contrast in textures. For an extra kick, sprinkle with red pepper flakes before serving.

Chicken and Spinach Stuffed Acorn Squash

Here’s a hearty dish that combines savory chicken, fresh spinach, and sweet acorn squash for a balanced meal.

Ingredients

• 2 acorn squashes, halved and seeded
• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground chicken
• 2 cups fresh spinach, chopped
• 1/2 cup onion, diced
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 400°F.
2. Brush squash halves with olive oil, place cut-side down on a baking sheet. Roast for 25 minutes until tender.
3. While squash roasts, heat a skillet over medium heat. Add ground chicken, cook until no longer pink, about 5 minutes.
4. Add onion to the skillet, cook until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
5. Stir in spinach, garlic powder, salt, and pepper. Cook until spinach wilts, about 2 minutes. Remove from heat.
6. Flip roasted squash halves, fill with chicken mixture. Top with mozzarella cheese.
7. Return to oven, bake for 10 minutes until cheese melts. Tip: For a golden top, broil for the last 2 minutes.

Baked to perfection, the squash becomes fork-tender, contrasting with the creamy, cheesy filling. Serve atop a bed of greens for extra color and crunch.

Chicken Spinach and Black Bean Enchiladas

Just when you think enchiladas can’t get any better, this Chicken Spinach and Black Bean version comes along. Packed with flavor and easy to make, it’s a weeknight winner.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1 cup black beans, drained and rinsed (canned works fine)
• 2 cups fresh spinach, roughly chopped (packed)
• 1 cup shredded Monterey Jack cheese (or any meltable cheese)
• 8 flour tortillas (6-inch, for easy rolling)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp garlic powder
• 1 cup enchilada sauce (store-bought or homemade)
• Salt to taste

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. In a large bowl, mix chicken, black beans, spinach, 1/2 cup cheese, cumin, garlic powder, and salt.
3. Warm tortillas for 10 seconds in the microwave to make them pliable.
4. Divide the filling among tortillas, roll tightly, and place seam-side down in the dish.
5. Pour enchilada sauce over the top, covering evenly. Sprinkle with remaining cheese.
6. Bake for 20 minutes, until cheese is bubbly and edges are golden.
7. Let sit for 5 minutes before serving to set the filling.

Melted cheese and tender filling make every bite irresistible. Serve with a dollop of sour cream or a side of avocado for extra creaminess.

Chicken and Spinach Stuffed Butternut Squash

Very few dishes blend comfort and nutrition as seamlessly as this one. Perfect for a cozy dinner, it’s a hearty meal that doesn’t skimp on flavor or health benefits.

Ingredients

– 1 medium butternut squash (halved lengthwise, seeds removed)
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground chicken (preferably lean)
– 2 cups fresh spinach (chopped)
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (adjust to taste)
– 1/2 tsp dried thyme

Instructions

1. Preheat oven to 400°F. Place butternut squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast squash for 25 minutes until slightly tender. Tip: Pierce with a fork to check doneness.
3. While squash roasts, heat a skillet over medium heat. Add ground chicken, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Add spinach, garlic powder, thyme, salt, and pepper to the skillet. Cook until spinach wilts, about 2 minutes. Tip: Fresh spinach cooks quickly, so keep an eye on it.
5. Remove skillet from heat. Stir in ricotta and Parmesan cheese until well combined.
6. Fill each squash half with the chicken mixture. Return to oven for 10 minutes until cheese is melted and squash is fork-tender.
7. Let cool for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

You’ll love the creamy texture of the filling against the sweet, roasted squash. Try serving it with a sprinkle of extra Parmesan for an added flavor boost.

Conclusion

Bringing together the best of health and flavor, these 22 chicken and spinach recipes prove you don’t need cream to create something delicious. Whether you’re meal prepping or looking for a quick dinner idea, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share this roundup on Pinterest for fellow home cooks to enjoy!

Bella Bacinos