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1 cup tomato pasta sauce (store-bought or homemade)
1 pound chicken breast, cut or pounded into 1/2-inch thick slices
¼ teaspoon each salt and pepper
1 package (10 ounces) frozen spinach, thawed and drained or 4 cups fresh spinach leaves
¾ cup shredded mozzarella cheese


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. Pour ½ cup of pasta sauce in a large baking dish. Lay the chicken pieces over the sauce, then sprinkle salt and pepper on the chicken. Top with remaining ½ cup of pasta sauce, spinach and mozzarella.
  4. Bake for 30 to 40 minutes until the chicken is cooked through (165 degrees F using a food thermometer) and the cheese begins to turn brown.
  5. Refrigerate leftovers within 2 hours. 


  • Do not rinse raw poultry.
  • Wash hands and all surfaces and utensils after touching raw chicken.
  • Try other fresh or frozen and thawed leafy greens.
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7 cups
Prep time:
5 minutes
Cooking time:
30 minutes
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