Best 4 Easy Spinach And Arugula Chicken Recipes

**Spinach and Arugula Chicken: A Culinary Symphony of Flavor and Health**

In the realm of culinary delights, the Spinach and Arugula Chicken dish stands out as a symphony of flavor and health. This delectable dish seamlessly blends the vibrant, earthy notes of spinach and arugula with the tender, juicy goodness of chicken, resulting in a taste sensation that is both satisfying and nourishing. As you embark on this culinary journey, you'll have the pleasure of exploring three distinct recipes that showcase the versatility of this dynamic duo.

**1. Spinach and Arugula Stuffed Chicken Breast:**

This recipe takes the classic chicken breast to new heights, transforming it into a flavorful masterpiece. Delicate chicken breasts are carefully sliced open, creating a pocket perfect for a tantalizing filling of spinach, arugula, Parmesan cheese, and a hint of garlic. Once stuffed and seared to perfection, these chicken breasts offer a delightful combination of textures and flavors that will leave you craving more.

**2. Arugula and Spinach Pesto Chicken Pasta:**

In this vibrant dish, the zesty flavors of arugula and spinach take center stage, creating a vibrant pesto sauce that elevates ordinary pasta to an extraordinary culinary experience. Tender chicken is seared and tossed with the vibrant pesto, resulting in a symphony of flavors that dance on your palate. The addition of sun-dried tomatoes and Parmesan cheese adds a touch of tanginess and richness that takes this dish to the next level.

**3. Spinach and Arugula Chicken Salad:**

For a lighter, yet equally satisfying meal, the Spinach and Arugula Chicken Salad is a refreshing choice. This salad features tender chicken, baby spinach, peppery arugula, juicy cherry tomatoes, crisp cucumber, and red onion, all tossed in a tangy balsamic vinaigrette. The combination of flavors and textures in this salad creates a symphony of freshness that will invigorate your taste buds and leave you feeling satisfied and refreshed.

Whether you're seeking a hearty main course, a flavorful pasta dish, or a lighter salad option, the Spinach and Arugula Chicken recipes in this article offer something for every palate. Get ready to tantalize your taste buds and embark on a culinary journey that celebrates the vibrant flavors of spinach and arugula, paired with the succulent goodness of chicken.

Here are our top 4 tried and tested recipes!

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Provided by Melissa Clark

Categories dinner, lunch, weekday, weeknight, roasts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

ARUGULA PESTO CHICKEN

Arugula Pesto Chicken image

We had an abundance of arugula in our garden, so I turned it into pesto. The bold green color reminds my son of something the Incredible Hulk would eat. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 cups fresh arugula or spinach
1 cup fresh basil leaves
1/4 cup pine nuts
1 garlic clove, minced
1-1/2 teaspoons sea salt, divided
1/4 cup plus 1 tablespoon olive oil, divided
4 medium zucchini
1 rotisserie chicken, skin removed, shredded
2 plum tomatoes, chopped
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

Pulse arugula, basil, pine nuts, garlic and 1 teaspoon salt in a food processor until chopped. While processing, gradually add 1/4 cup oil in a steady stream until mixture is smooth. Using a shredder or spiralizer, shred zucchini lengthwise into long strands., In a large skillet, heat remaining oil over medium heat. Add zucchini strands and chicken. Cook and stir until zucchini is crisp-tender, about 4 minutes., Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon.,

Nutrition Facts : Calories 488 calories, Fat 32g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 836mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA

Penne with Chicken, Arugula, Roasted Tomatoes, and Feta image

Categories Chicken Pasta Tomato Roast Low Fat Quick & Easy Feta Arugula Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3 12-ounce bags cherry tomatoes
2 tablespoons olive oil
5 large garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups shredded roasted chicken breasts without skin (from purchased roast chicken)
8 ounces penne pasta
6 cups arugula leaves
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

Preheat oven to 475°F. Mix cherry tomatoes, oil, garlic, and crushed red pepper on rimmed baking sheet. Sprinkle with salt and pepper. Bake until tomatoes are soft and beginning to brown in spots, stirring occasionally, about 20 minutes. Transfer tomato mixture, including any juices, from sheet to large skillet. Add chicken to skillet and simmer until heated through, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/4 cup pasta cooking water and reserve. Drain pasta; return to pot.
Add tomato mixture, arugula, and reserved 1/4 cup pasta cooking water to pasta; toss over medium heat just until arugula begins to wilt, about 30 seconds. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with feta cheese and serve.

ARUGULA & CHICKEN WITH PASTA

Arugula & Chicken With Pasta image

This recipe was developed by PASTA PRESS and printed in their magazine. This is one favorite impromptu dish during the summer months when arugula is plentiful. As the arugula threads its way through the pasta, its peppery flavor compliments the sweetness of the pan-roasted garlic and fresh tomatoes.

Provided by William Uncle Bill

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dried plain linguine or 1 lb spaghetti
1 lb boneless skinless chicken breast
2 tablespoons extra virgin olive oil
16 garlic cloves, chopped in large chunks
10 medium fresh tomatoes, roughly chopped
1 cup chicken broth or 1 cup dry white wine
2 quarts of tightly packed arugula leaves (about 4 bunches)
1/4 cup freshly grated parmesan cheese

Steps:

Grill or bake the chicken breasts until medium-rare.
Slice the chicken breasts into bite-sized pieces and reserve.
Heat olive oil in a large stir-fry pan over high heat.
Add garlic and stir-fry until golden but not burn't, about 1 minute.
Immediately add tomatoes and chicken stock and heat to boil.
Reduce heat and simmer for 3 minutes.
Add arugula leaves and toss until they begin to wilt, about 30 seconds.
Immediately toss in the chicken and cook for 30 seconds.
Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
Drain well, and immediately add to the sauce.
Toss thoroughly to entangle the arugula into the pasta strands.
(Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
Serve immediately, sprinkling parmesan cheese over each serving.
Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
It is generally available during late spring and summer.
If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.

Tips:

Use fresh spinach and arugula: Fresh, vibrant greens will make the dish more flavorful and nutritious.
Wash the greens thoroughly: This will remove any dirt or grit.
Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook it until it is just cooked through, or to an internal temperature of 165°F.
Use a good quality balsamic vinegar: A good balsamic vinegar will have a rich, complex flavor that will complement the other ingredients in the dish.
Serve immediately: This dish is best served immediately, while the chicken is still hot and the greens are still crisp.

Conclusion:

This Easy Spinach and Arugula Chicken is a delicious and healthy dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is easy to make. The chicken is tender and juicy, the greens are crisp and flavorful, and the balsamic vinegar adds a touch of sweetness and acidity. This dish is sure to be a hit with your family and friends.