Chicken on Spinach-Mushroom-Tomato

By Angelika Hanna


Prep Time: 15 min

Cook Time: 25 min

Total Time: 40 min

Yield: 4 servings

Cuisine: North American/Canadian

Author: Angelika Hanna / Zest4Food


  • 4 medium chicken breasts (or 2 chicken breasts, sliced horizontally; or 4 thighs, boneless)
  • 1 cooking onion
  • 2 cloves garlic, minced (optional)
  • 5 Roma or Marzano tomatoes, cubed
  • 3-4 cups fresh spinach, chopped
  • 1/2 cup crimini mushrooms, sliced
  • 2 tbsp butter, divided
  • 1/2 cup chicken stock
  • 1 tsp Italian seasoning
  • Crushed red chili pepper flakes, to taste
  • 1 tsp paprika (I used 1/2 tsp hot Spanish + 1/2 tsp mild Hungarian)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Shredded cheese (I used the Tex Mex)
  • Fresh parsley, chopped


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a small bowl, combine your spices (salt, pepper, Italian seasoning, paprika, red chili pepper flakes.)
  3. Rub the chicken with the seasoning mixture. Set aside.
  4. In a large oven-proof frying pan (cast iron), melt 1 tbsp butter over medium heat.
  5. Cook chicken for approx. 5 min on each side, until cooked through, browned and not pink on the inside.
  6. Remove to a plate and set aside.
  7. Add the remaining butter (1 tbsp) to the frying pan and melt over medium heat.
  8. Add onion and cook until they turn translucent.
  9. Add garlic and cook for about 1 min.
  10. Add mushrooms and tomatoes and cook until the tomatoes break down and render some juice.
  11. Stir in chicken stock.
  12. Add the spinach.
  13. Cook for a couple of minutes, until the spinach is wilted.
  14. Return the chicken in the frying pan with the spinach/tomato mixture.
  15. Top the chicken with cheese.
  16. Transfer the frying pan to the pre-heated oven.
  17. Bake until the cheese is melted.
  18. Sprinkle with fresh parsley.



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