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Easy Spinach and Arugula Chicken

Easy Spinach and Arugula Chicken

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Christina

Arugula was on sale and I wanted to find new ways to use it. This became a quick favorite. I've found that there's no need to preheat the oven; a little longer cooking time produces a juicy thigh with crispy skin.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
  2. Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Reviews

LisaObear
17
9/29/2012

This was SO delicious. I did tweak the recipe a bit - before I stuffed the thighs, I drizzled the greens/garlic with a little olive oil and mixed in some grated parmesan. The result was a flavorful, juicy piece of chicken. Yum!

LilSnoo
11
2/20/2013

I really enjoyed this chicken! Hubby is traveling, so I was looking for smaller portion recipes. I made two chicken thighs and wow, very impressive! You can really stuff a lot under the skin, so don't be afraid of the amounts! I think next time I might rub some seasoned salt under the skin and all over the chicken. 1/4 tsp was a bit much for my taste for just sprinkling on the top. This would make a nice meal for company, since it looks impressive but takes very little effort. Thanks for the great recipe!

irishmandaveswife
3
8/21/2013

OMG...this is one of the easiest and quickest-prep dishes I have ever made! Love, love, loved it! I used all spinach because I didn't have any arugula. Before stuffing the chicken, I drizzled a bit of EVOO on the spinach, added garlic and Parmesan to it, then mixed well to coat the spinach. I lightly sprinkled the stuffed breast with seasoned salt and black pepper. The chicken was moist, the skin was crisp, and my husband loved it! He thought it belonged in a restaurant. It was so good and EASY! We will be making this again and again.