Pan-Seared Chicken with Garlic Butter and Lemon Spinach
Juicy pan-seared chicken breasts served with a quick garlic butter sauce and sautéed fresh spinach with bright lemon zest. This american-inspired chicken ready in about 25 minutes pairs salt, black pepper, olive oil 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.
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
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.
Frequently asked questions
How long does Pan-Seared Chicken with Garlic Butter and Lemon Spinach take to make?
Total time is about 25 minutes (5 min prep + 20 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 with Garlic Butter and Lemon 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 salt from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Garlic Butter and Lemon 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 with Garlic Butter and Lemon 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.
What goes well with Pan-Seared Chicken with Garlic Butter and Lemon Spinach?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
