Garlic spinach chicken recipe

(776 ratings)

Our garlic spinach chicken is full of flavour and perfect served with homemade potato wedges

Preparation Time15 mins
Cooking Time50 mins
Total Time1 hours 5 mins

Cooking in a paper parcel is a great way to keep meat, fish or vegetables tender and also seals in plenty of flavour. Adding just a small quantity of liquid will create steam in the parcel which will ensure that the chicken flesh doesn’t dry out – here we’ve used water but chicken stock or white wine will add extra flavour. Thinly sliced leeks, aubergines, courgettes or peppers can be cooked under the chicken instead of the spinach leaves or try some shredded curly kale. Serve with home-made potato wedges or boiled rice.


  • 200g baby spinach leaves
  • Salt and freshly ground black pepper
  • 1tbsp olive oil
  • 4 skinless chicken breast fillets
  • 1red onion, peeled and thinly sliced
  • 3 garlic cloves, peeled and chopped
  • 100g cherry tomatoes, halved
  • 2tbsp fresh chopped coriander
  • Roast potato wedges, to serve




  1. Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Line a baking tray with a large sheet of greaseproof paper. Spread the spinach leaves in the lined tray and sprinkle over 4tbsp water. Season with salt and freshly ground black pepper.
  2. Heat half the oil in a frying pan and fry the chicken fillets for 2-3mins on each side until just golden. Arrange on top of the spinach. Add the rest of the oil and the onion and garlic to the pan and fry for 4-5mins until just softened. Spread over the top of the chicken.
  3. Scatter the tomatoes around the chicken and cover the whole tray with another sheet of greaseproof paper scrunching the edges of the paper sheets together to seal. Bake for 35-40mins until the chicken is tender and cooked through. Garnish with extra ground black pepper and chopped coriander and serve with potato wedges.
Top Tip for making Garlic spinach chicken

To make the potato wedges, cut 4 baking potatoes into wedges and par-boil for 5mins. Roast in 2-3tbsp hot oil for 30-35mins until tender. Season with salt and freshly ground black pepper.