Pan-Seared Chicken with Citrus-Honey Glaze and Wilted Spinach

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared to golden perfection, glazed with a bright citrus-honey sauce and served over garlicky wilted spinach. This chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 20 min Serves 2 International cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp honey
2 tbsp fresh lemon juice
1 tsp orange zest
3 cloves minced fresh garlic cloves
5 cups fresh baby spinach
1 tbsp unsalted butter

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides 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.
Step 2: Place chicken breasts in the skillet and cook for 6-7 minutes per side, turning once, until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
Step 3: Reduce heat to medium, add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Stir in 3 tbsp honey, 2 tbsp fresh lemon juice, and 1 tsp orange zest, simmering for 2 minutes until glaze thickens slightly.
Step 4: Add 1 tbsp unsalted butter and swirl until melted and incorporated into the glaze.
Step 5: In a separate large pan, melt 1 tbsp unsalted butter over medium heat. Add 5 cups fresh baby spinach and sauté for 2-3 minutes until wilted but still vibrant green, seasoning with a pinch of salt.
Step 6: Serve the glazed chicken breasts atop the wilted spinach and spoon extra citrus-honey glaze over the top.