Pan-Seared Chicken Breast with Sautéed Garlic Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection served with garlicky sautéed spinach for a simple, healthy dinner. This international-inspired chicken (gluten free) ready in about 25 minutes pairs boneless skinless chicken breasts, olive oil, fresh garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 10 min Cook: 15 min Serves 2 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.
  2. Step 2: While the chicken cooks, thinly slice 4 fresh garlic cloves. Remove chicken to a plate and cover loosely with foil to rest.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and the sliced garlic, sauté over medium heat for 1 minute until fragrant but not browned. Add 6 cups fresh spinach leaves and toss gently, cooking for 2-3 minutes until wilted and bright green.
  4. Step 4: Remove skillet from heat and drizzle 1 tbsp lemon juice over the spinach, stirring to combine. Serve the chicken breasts over the sautéed garlic spinach immediately.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Sautéed Garlic Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Breast with Sautéed Garlic Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Sautéed Garlic Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Breast with Sautéed Garlic Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Breast with Sautéed Garlic Spinach gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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