Pan-Seared Chicken with Garlic Lemon Sauce and Wilted Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served with a tangy garlic lemon sauce and fresh wilted spinach for a balanced, flavorful meal. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes blends olive oil, minced garlic cloves, fresh lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season 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, then add chicken breasts. Sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F), then transfer to a plate and cover loosely with foil.
  2. Step 2: In the same skillet, reduce heat to medium, add 1 tbsp olive oil and 4 minced garlic cloves. Sauté for 1-2 minutes until fragrant but not browned. Pour in 1/2 cup chicken broth and 3 tbsp fresh lemon juice, scraping up browned bits from the pan. Simmer for 3 minutes until sauce slightly reduces.
  3. Step 3: Stir in 1 tbsp unsalted butter to finish the sauce, then add 4 cups baby spinach to the skillet. Cook, stirring, for 2 minutes until spinach wilts but remains bright green.
  4. Step 4: Return chicken breasts to the skillet and spoon sauce and spinach over them to warm through for 1 minute. Serve immediately with sauce drizzled on top.

Frequently asked questions

How long does Pan-Seared Chicken with Garlic Lemon Sauce and Wilted Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Garlic Lemon Sauce and Wilted Spinach?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Garlic Lemon Sauce 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 Lemon Sauce 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 Lemon Sauce and Wilted Spinach gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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