Pan-Seared Chicken with Garlic Butter and Lemon Spinach

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

Juicy pan-seared chicken breasts served with a quick garlic butter sauce and sautéed fresh spinach with bright lemon zest. This American-inspired chicken recipe, ready in about 25 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 380 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: 5 min Cook: 20 min Serves 2 American cuisine 380 cal/serving

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Ingredients

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

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. 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 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and tent with foil.
Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet, sauté for 1 minute until fragrant and garlic is soft but not browned.
Step 4: Add 6 cups fresh spinach and stir for 2-3 minutes until wilted and bright green. Stir in 1 tsp lemon zest and 1 tbsp fresh lemon juice, seasoning with salt and pepper to taste.
Step 5: Return chicken to the skillet and spoon garlic butter sauce over the top. Serve immediately with the lemony spinach.