Easy Spinach and Arugula Chicken Recipe - Allrecipes.com
Easy Spinach and Arugula Chicken Recipe
  • READY IN 1 hr

Easy Spinach and Arugula Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  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 More Reviews

Sep 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!

Feb 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!


5 Ratings

Aug 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.

Aug 01, 2015

I cooked it for one hour. It was swimming in juice. It was very very juicy. I'm not sure where all the juice comes from but it was good.

Mar 09, 2015

This recipe was fantastic! After trying the original, I put my own spin on it. I put seasoned salt and black pepper under the skin as well as on top. I also mixed garlic and crumbled feta in the greens prior to stuffing. You can't go wrong with this chicken dish!


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  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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