Pan-Seared Chicken with Garlic Herb Butter and Sautéed Spinach
Tender pan-seared chicken breasts topped with a rich garlic herb butter, served alongside vibrant sautéed spinach for a quick, wholesome dinner. This american-inspired chicken ready in about 20 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 420 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.
Ingredients
- 2 pieces (about 6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves, minced garlic cloves
- 2 tbsp, chopped fresh parsley
- 1 tbsp, chopped fresh thyme
- 6 cups fresh spinach
- 1 tbsp lemon juice
Instructions
- Step 1: Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken breasts and cook for 5-6 minutes on the first side without moving them, until golden brown.
- Step 3: Flip the chicken and add 3 tbsp unsalted butter, 3 minced garlic cloves, 2 tbsp chopped parsley, and 1 tbsp chopped thyme to the skillet. Spoon the melted herb butter over the chicken as it cooks for another 5 minutes until the internal temperature reaches 165°F and the butter is fragrant.
- Step 4: Remove chicken to a plate and tent with foil to rest. In the same skillet, add 6 cups fresh spinach and sauté over medium heat with the remaining herb butter for 2-3 minutes until wilted but still bright green.
- Step 5: Drizzle 1 tbsp lemon juice over the spinach, stir to combine, then serve the chicken breasts topped with the garlic herb butter alongside the sautéed spinach.
Frequently asked questions
How long does Pan-Seared Chicken with Garlic Herb Butter and Sautéed Spinach take to make?
Total time is about 20 minutes (5 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 with Garlic Herb Butter and Sautéed 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 Herb Butter and Sautéed 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 Herb Butter and Sautéed 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 Herb Butter and Sautéed 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.
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