11 Delicious Spinach Recipes to Power Up Your Day

Sometimes the simplest ingredients make the most comforting meals, and spinach is proof of that. This collection of spinach recipes brings together all my favorite ways to use it, from cozy soups and creamy casseroles to cheesy dips and quick breakfasts you can prep ahead. These spinach recipes are fresh, flavorful, and easy enough for any night of the week. If you love meals that feel homestyle and wholesome without taking hours to make, you’ll find plenty to try here.

Chicken and Chickpea Soup with Spinach

This hearty Chicken and Chickpea Soup with Spinach is the kind of comfort food that makes cold nights instantly better. It’s filled with tender chicken, earthy chickpeas, and a handful of spinach for that fresh, vibrant finish. This light yet satisfying bowl is high in protein and flavor, making it perfect for cozy dinners or easy meal prep. Simple ingredients, one pot, and all the warmth you need.

Ingredients

• 2 boneless, skinless chicken breasts, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 1 celery stalk, diced
• ½ teaspoon each of ground cumin, ground coriander, and smoked paprika
• Salt and pepper to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Stir in garlic, cumin, coriander, smoked paprika, salt, black pepper, and red pepper flakes. Cook for 30 seconds until fragrant. Pour in the chicken broth and chickpeas, then bring to a simmer.
3. Add the shredded chicken and let it simmer for 15 minutes, allowing the flavors to develop. Stir in the spinach and cook for another 2 minutes until wilted.
4. Add the lemon juice, stir, and adjust the seasoning if needed.
5. Serve warm, garnished with fresh parsley, and paired with crusty bread.

Chicken and Spinach Protein Soup

Packed with chicken and fresh spinach, this Chicken and Spinach Protein Soup is an easy way to refuel without feeling heavy. It’s rich, savory, and naturally high in protein, ideal for lunch or dinner. A comforting bowl that proves spinach recipes can be both nourishing and crave-worthy. Serve with crusty bread for a complete, balanced meal.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (15 oz) can white beans, drained and rinsed
• 2 cups cooked, shredded chicken
• 2 cups baby spinach
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste
• Juice of ½ lemon, plus more for serving
• Chopped parsley, for garnish

Instructions

1. Heat olive oil in a large pot and sauté the onion until soft. Add garlic and Italian seasoning, and cook for another minute.
2. Pour in chicken broth and bring to a simmer. Add white beans and shredded chicken, and simmer for 8–10 minutes.
3. Add the spinach and lemon juice, and cook until wilted. Season to taste and serve with lemon and chopped parsley.

Crockpot Artichoke and Spinach Chicken Soup

This Crockpot Artichoke and Spinach Chicken Soup takes the classic dip flavors you love and transforms them into a cozy, spoonable meal. Creamy yet light, it’s slow-cooked to perfection with tender chicken, artichoke hearts, and a generous handful of spinach. Just toss everything in the slow cooker and let it do the work. Comfort food doesn’t get easier than this.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 3 medium Yukon Gold potatoes, peeled and diced
• 5 cups chicken broth
• Salt and pepper to taste
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ cup heavy cream
• 3 cups fresh baby spinach, loosely packed
• Juice of ½ lemon and ¼ teaspoon grated lemon zest
• Instructions

Instructions

1. In a pan, heat olive oil or butter over medium heat. Sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, artichoke hearts, potatoes, chicken breasts (or thighs), broth, salt, pepper, thyme, and oregano to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender.
3. Remove the cooked chicken from the Crockpot, shred it with two forks, then return it to the soup. Stir in the baby spinach, heavy cream, lemon juice, and lemon zest. Cook for another 5 minutes on LOW until the spinach wilts.
4. Ladle into bowls, garnish with grated Parmesan and parsley, and serve with crusty bread.

Crockpot Chicken Florentine: Creamy Spinach Delight

Creamy, dreamy, and bursting with flavor, this Crockpot Chicken Florentine is a weeknight hero. The slow cooker turns chicken into melt-in-your-mouth tenderness while spinach and a luscious sauce come together for an irresistible finish. It’s one of those spinach recipes that feels fancy but takes almost no effort. Perfect over pasta, rice, or even on its own.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup heavy cream
• 1 cup chicken broth
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• 2 cups fresh baby spinach
• 1 tablespoon cornstarch (optional, for thickening)

Instructions

1. Place the chicken in the crockpot and season with salt, pepper, and Italian seasoning. Add the minced garlic, chicken broth, and butter. Cover and cook on low for 4-6 hours or until the chicken is tender.
2. Remove the chicken and set it aside. Stir in the heavy cream and Parmesan cheese. If needed, mix cornstarch with a little water and stir it in to thicken the sauce. Add the fresh spinach and stir until wilted. Return the chicken to the crockpot, spooning the sauce over the top.
3. Serve warm over pasta, rice, or with a side of crusty bread.

Harissa Chicken With Chickpea and Spinach

Spicy, smoky, and full of character, this Harissa Chicken with Chickpea and Spinach brings bold Mediterranean flavor to the table. The heat from harissa paste pairs beautifully with hearty chickpeas and tender spinach for a vibrant one-pan meal. It’s a wholesome dish that balances spice and comfort perfectly, ideal for those who like their weeknight dinners with a little kick.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons harissa paste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon each of ground cumin and ground coriander
• ½ teaspoon each of smoked paprika and ground turmeric
• Salt and pepper to taste
• ½ teaspoon red pepper flakes (optional, for extra heat)
• 2 tablespoons olive oil
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon fresh lemon juice
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. In a small bowl, mix the harissa paste, tomato paste, cumin, coriander, smoked paprika, turmeric, salt, and black pepper with one tablespoon of olive oil to form a thick marinade.
2. Rub the mixture onto the chicken thighs and let marinate for 10 minutes (or overnight for deeper flavor).
3. Heat one tablespoon of olive oil in a large skillet over medium heat. Sear the chicken skin-side down for 5-6 minutes until golden brown and slightly charred. Flip and cook for another 4 minutes, then remove and set aside.
4. In the same skillet, add the remaining olive oil and sauté the onion for 3 minutes. Stir in the garlic and red pepper flakes, cooking for 30 seconds. Add the chickpeas and pour in the chicken broth. Stir well and let simmer for 5 minutes.
5. Stir in the spinach and cook until wilted, about 2 minutes. Return the chicken to the skillet, letting it absorb the flavors for another 5 minutes.
6. Finish with fresh lemon juice and garnish with parsley or cilantro. Serve warm with couscous, rice, or flatbread.

High-Protein Egg Muffins with Spinach and Feta

These High-Protein Egg Muffins with Spinach and Feta make mornings easier and tastier. Fluffy eggs, salty feta, and fresh spinach come together in a grab-and-go breakfast that’s as satisfying as it is simple. Perfect for meal prep, these mini muffins are proof that spinach recipes aren’t just for dinner; they’re great for every meal of the day.

Ingredients

• 6 large eggs
• ½ cup milk
• 1 cup chopped fresh spinach
• ½ cup crumbled feta cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375℉ and grease a muffin tin. In a bowl, whisk together eggs, milk, salt, and pepper. Stir in chopped spinach and feta.
2. Pour the mixture evenly into the muffin cups, filling about ¾ full.
3. Bake for 18-22 minutes, or until the center is set. Let cool slightly before removing from the tin. Store in the refrigerator or freezer.

Chickpea and Spinach Casserole

This cozy Chickpea and Spinach Casserole brings together simple pantry staples for a comforting, fuss-free dinner. Tender chickpeas and juicy tomatoes bake with garlic, onion, and spinach in a light Mediterranean-inspired sauce. The result is a hearty, plant-based dish that’s full of flavor, perfect over rice or with crusty bread. It’s one of those spinach recipes that feels homestyle yet surprisingly elegant.

Ingredients

• 2 (15 oz) cans chickpeas, drained
• 1 (14.5 oz) can diced tomatoes
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• ½ cup vegetable broth
• 1 teaspoon each of dried oregano and smoked paprika
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375℉. Lightly grease a medium baking dish.
2. In a skillet, heat olive oil over medium heat and sauté the chopped onion for 3-4 minutes until softened. Add garlic and cook for 30 seconds.
3. Stir in chickpeas, diced tomatoes (with juices), spinach, broth, oregano, paprika, salt, and black pepper. Mix well and remove from heat.
4. Pour the mixture into the prepared baking dish and bake uncovered for 25-30 minutes, until thickened and bubbling. Let cool slightly before serving warm over rice, or enjoy with a side of crusty bread.

Mediterranean Chicken Pasta with Spinach

Fresh, flavorful, and filled with Mediterranean flair, this Chicken Pasta with Spinach is a dinnertime win. Juicy chicken, al dente chickpea pasta, and spinach are tossed in a creamy sauce for an easy meal everyone will love. It’s one of those spinach recipes that feel indulgent yet balanced, perfect for family dinners or a quick weeknight craving.

Ingredients

• 1 lb chicken breast, cut into thin strips
• 10 oz chickpea pasta
• 2 tablespoons oil
• 1 large onion, chopped
• 1 small carrot, grated
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning
• ½ teaspoon chili flakes
• 1 red bell pepper sliced
• 2 14-oz canned tomatoes
• 1 tablespoon balsamic vinegar
• 3 cups chicken stock
• 1 cup heavy cream
• ½ cup parmesan cheese
• 3 cups baby spinach (about 3 large handfuls)
• Salt and pepper to taste

Instructions

1. Heat oil in a large pot or skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the pan and set aside.
2. Add onion, carrot, garlic, Italian seasoning, and chili flakes to the pot. Cook until the onions soften, about 3 minutes.
3. Add the bell peppers, crushed tomatoes, balsamic vinegar, salt, and pepper. Bring to a simmer and cook for about 10 minutes or until the sauce thickens slightly.
4. Add chickpea pasta and chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer according to the pasta package directions. It should take 4-5 minutes.
5. Once the pasta is almost cooked, add in heavy cream and Parmesan cheese. Return the browned chicken to the pot and mix well. Let it simmer for 2-3 minutes or until the pasta and chicken are fully cooked.
6. Add spinach and cook until wilted. Turn off the heat and serve.

Notes: For the best flavor, make sure to sear the chicken pieces. This adds depth to the overall taste. Don’t overcook the chicken, as it can become dry. Aim for an internal temperature of 165°F. For an extra-rich sauce, use heavy cream and high-quality Parmesan cheese. If you prefer a lighter option, try half-and-half or Greek yogurt.

Spinach Artichoke Dip with Greek Yogurt and Cheese

A lighter twist on the party classic, this Spinach Artichoke Dip with Greek Yogurt is creamy, tangy, and completely irresistible. The spinach adds freshness, while the cheese and yogurt create that signature creamy texture. Serve it warm with chips, crackers, or toasted baguette slices. It’s a guaranteed crowd-pleaser that fits right into your favorite spinach recipes.

Ingredients

• 1 cup plain Greek yogurt
• ½ cup cream cheese, softened
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 cup frozen spinach, thawed and squeezed dry
• ½ cup canned artichoke hearts, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• Dippers: baguette slices, red and yellow bell pepper strips

Instructions

1. Preheat oven to 375℉.
2. In a mixing bowl, combine Greek yogurt, cream cheese, mozzarella, parmesan, spinach, artichokes, garlic, salt, and pepper. Mix until smooth and transfer to a small oven-safe dish.
3. Bake for 20-25 minutes until bubbly and golden on top. Serve warm with bread or vegetables.

Spinach and Cottage Cheese Muffins

These savory Spinach and Cottage Cheese Muffins are a deliciously different way to add more greens and protein to your day. Soft, fluffy, and full of flavor, they make a great breakfast or snack that’s both filling and easy to pack. It’s one of those simple spinach recipes you’ll find yourself making again and again.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ¼ cup olive oil or neutral oil
• ½ cup milk
• 1 packed cup chopped cooked spinach (squeezed dry)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon garlic powder

Instructions

1. Preheat oven to 375℉ and grease a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, and milk until smooth. Add the chopped spinach and shredded cheese. Mix gently until combined.
3. In another bowl, combine flour, baking powder, baking soda, salt, and garlic powder. Add dry ingredients to wet and stir until just combined.
4. Divide the batter into muffin cups and bake for 20-24 minutes, or until the tops are golden and set. Cool for 5 minutes before transferring to a rack.

Grilled Cheese with Avocado and Spinach

Classic comfort gets a fresh twist with this Grilled Cheese with Avocado & Spinach. Buttery, crisp bread encloses melted cheese, creamy avocado, and tender spinach for the ultimate cozy sandwich. It’s quick, wholesome, and endlessly satisfying, proof that spinach recipes can be as comforting as they are good for you.

Ingredients

• 2 slices of sourdough or sandwich bread
• 2-3 slices of mozzarella or provolone
• ½ avocado, sliced
• ½ cup fresh spinach
• 1 teaspoon olive oil or butter
• 1 garlic clove, minced
• Butter for toasting
• Salt and pepper, to taste

Instructions

1. In a small skillet, sauté the spinach in olive oil and garlic until just wilted. Season lightly with salt.
2. Assemble the sandwich by layering cheese, avocado slices, and spinach between the bread.
3. Butter the outside of the bread and grill in a pan over medium heat until golden and crisp on both sides and the cheese is fully melted. Slice and serve warm.