Pan-Seared Chicken with Garlic Herb Butter and Wilted Spinach
Juicy chicken breasts pan-seared to golden perfection, finished with a garlic herb butter sauce and served over tender wilted spinach. This american-inspired chicken (low carb) ready in about 30 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 370 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 minced garlic cloves
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh parsley
- 5 oz baby spinach
- 1 tbsp lemon juice
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: Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, flipping once, until golden brown and cooked through (internal temperature 165°F).
- Step 3: Reduce heat to medium-low and add 3 tbsp unsalted butter, 3 minced garlic cloves, 1 tsp fresh thyme leaves, and 1 tbsp chopped fresh parsley to the skillet. Spoon the melted garlic herb butter over the chicken continuously for 1-2 minutes until fragrant.
- Step 4: Remove chicken breasts to a plate and cover loosely with foil to rest. In the same skillet, add 5 oz baby spinach and sauté in the garlic herb butter for 2-3 minutes until wilted but still bright green.
- Step 5: Stir in 1 tbsp fresh lemon juice to the spinach and adjust salt to taste. Serve the chicken breasts topped with garlic herb butter alongside the wilted spinach.
Frequently asked questions
How long does Pan-Seared Chicken with Garlic Herb Butter and Wilted Spinach take to make?
Total time is about 30 minutes (10 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 Herb Butter and Wilted 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 Wilted 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 Wilted 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 with Garlic Herb Butter and Wilted Spinach low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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