Introduction

This grilled chicken in spinach marinara sauce is a delicious and hearty meal that combines smoky flavors with fresh ingredients. Perfectly cooked chicken breast is paired with a vibrant marinara sauce enhanced by spinach, mushrooms, and fresh herbs. It’s a satisfying dish that’s easy to prepare and sure to impress.

The image shows a close-up of a white plate filled with a dish of long, flat noodles that are light beige in color. Mixed with the noodles are pieces of cooked chicken that are orange-tinted from a sauce, giving them a slightly glossy texture. There are dark green leafy vegetables scattered throughout the noodles and chicken, adding contrast in color. The noodles are tangled and mixed evenly with the other ingredients, and the dish looks saucy but not overly wet. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts

2 stalks scallion

3 button mushrooms

6 fresh basil leaves

1 tomato

1 onion

1 tablespoon garlic

2 tablespoons unsalted butter

2 cups marinara sauce

2 cups fresh baby spinach

8 ounces linguine

Salt, to taste

Ground black pepper, to taste

1 tablespoon dried parsley

1 teaspoon ground black pepper

Instructions

Step 1: Butterfly or slice each chicken breast in half. Season both sides with salt and ground black pepper to taste.

Step 2: Cook the chicken on a charcoal grill for 4-5 minutes per side. Remove from heat; the chicken will finish cooking later.

Step 3: Slice the grilled chicken into strips and set aside.

Step 4: Place a cast iron skillet over the grill. Add the unsalted butter and chopped onion, sautéing for 1 minute until fragrant and translucent.

Step 5: Add the fresh baby spinach to the skillet and cook for 1-2 minutes until wilted.

Step 6: Stir in minced garlic, sliced button mushrooms, diced tomato, fresh basil leaves, and the marinara sauce. Mix well to combine all ingredients.

Step 7: Add the sliced scallions and stir again. Close the grill lid and let the mixture cook for 1 minute to meld flavors.

Step 8: Return the sliced chicken to the skillet, stirring to incorporate. Cook for an additional 5 minutes to finish cooking the chicken and blend flavors.

Step 9: Meanwhile, cook the linguine according to package instructions, then drain well.

Step 10: Toss the chicken and marinara mixture with the cooked linguine. Season with dried parsley and ground black pepper, stirring to combine thoroughly.

Step 11: Serve immediately and enjoy your flavorful grilled chicken in spinach marinara sauce with linguine.

Tips & Variations

For added depth, use smoked paprika or a splash of balsamic vinegar in the marinara mixture.

Substitute linguine with spaghetti or penne for a different texture.

To make it spicier, add red pepper flakes along with the garlic.

Fresh spinach can be replaced with kale or Swiss chard if preferred.

If you don’t have a grill, the chicken can be pan-seared on the stove with a little olive oil.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and the best texture. If using frozen, thaw completely before grilling.

Is this recipe suitable for meal prep?

Yes, the grilled chicken and marinara sauce hold up well in the fridge, making it a great option for meal prep. Keep the pasta separate until ready to serve to prevent it from becoming mushy.