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In-a-Pinch Chicken & Spinach Recipe

In-a-Pinch Chicken & Spinach Recipe

I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite recipes. —Sandra Ellis, Stockbridge, Georgia
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup salsa


  • 1. Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm.
  • 2. Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 1/3 cup spinach mixture: 297 calories, 14g fat (4g saturated fat), 102mg cholesterol, 376mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.

Reviews for In-a-Pinch Chicken & Spinach

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doreensanzone User ID: 1270959 256238
Reviewed Nov. 1, 2016

"Very quick indeed. It's good for a quick-serve meal, but not good enough IMHO for company. Definitely try it if you're pressed for time."

mniceberg User ID: 1172839 237529
Reviewed Nov. 17, 2015

"Super easy and Super quick! My family loved it! I did add a little minced garlic to the skillet when cooking the chicken. Goes well with brown rice."

ewefluffy User ID: 826972 235883
Reviewed Oct. 29, 2015

"Very quick ! Served with Mexican Rice and got my grandson to eat Spinach ! Husband liked it also. Keeper !"

TheDix User ID: 607421 232274
Reviewed Sep. 3, 2015

"I especially liked that this recipe was quick and called for only 5 ingredients. I followed the recipe closely and was very pleased with the results. This one's a keeper!"

browns19fan User ID: 919833 177747
Reviewed Nov. 11, 2014

"My husband took one bite of this and commented, "I wouldn't mind having this again, very soon." I prepared this recipe for the two of us using whole chicken legs that I first dredged in taco seasoning mix. After the chicken was fully cooked I added fresh salsa and spinach to the skillet without removing the chicken. Next time I will add some cumin and oregano to the taco seasoning to intensify the flavor."

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