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Quick Chicken & Spinach Skillet
Quick Chicken & Spinach Skillet

Quick Chicken & Spinach Skillet

4 Review(s)
Healthy Living
Cook Minutes 25 Min
Prep : 25 Min
Chicken comes out extra tender after a skillet-simmer with diced tomatoes and spinach. They’ll never believe you made this main dish chicken recipe in minutes.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 large boneless skinless chicken breasts (1 lb./450 g)
1 can (14 fl oz/398 mL) no-salt-added diced tomatoes, drained
1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing, divided
2 tsp. oil
8 cups tightly packed spinach leaves
2-2/3 cups hot cooked long-grain brown rice
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Step 1
Cut chicken breasts horizontally in half; pound to 1/4-inch thickness. Combine tomatoes and 3 Tbsp. dressing.
Step 2
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until done (170°F), drizzling with remaining dressing for the last minute. Transfer to platter; cover to keep warm.
Step 3
Add tomato mixture to skillet; bring just to boil, stirring frequently. Add spinach; cook on medium heat 2 to 3 min. or just until spinach starts to wilt, stirring constantly.
Step 4
Spoon spinach mixture over chicken. Serve with rice.
Kraft Kitchen Tips!
How to Pound Chicken
Place chicken breasts, 1 at a time, between 2 sheets of plastic wrap, then pound to desired thickness.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 1.5 g
8 %
Cholesterol 65 mg
Sodium 350 mg
15 %
Carbohydrate 40 g
Fibre 6 g
Sugars 5 g
Protein 32 g
Vitamin A
160 %
Vitamin C
90 %
15 %
35 %
4 servings, 1/4 recipe (347 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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