Pan-Seared Chicken with Honey-Lemon Glaze and Garlic Spinach

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 glazed with a bright honey-lemon sauce, served over garlicky sautéed spinach for a balanced and flavorful meal. This American-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs chicken breast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 American cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) chicken breast
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3, minced garlic cloves
2 tbsp honey
2 tbsp fresh lemon juice
5 cups fresh spinach
1 tbsp unsalted butter

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Instructions

Step 1: Pat 2 chicken breasts dry 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 and cook for 5-6 minutes per side, flipping once until golden brown and cooked through (internal temperature 165°F). Remove from the skillet and set aside on a plate tented with foil.
Step 3: Reduce heat to medium and add 3 minced garlic cloves to the same skillet; sauté for 30 seconds until fragrant but not browned. Stir in 2 tbsp honey and 2 tbsp fresh lemon juice, scraping up browned bits, and cook for 1 minute until glaze thickens slightly.
Step 4: Add 5 cups fresh spinach and 1 tbsp unsalted butter to the skillet. Sauté spinach, stirring continuously, for 2-3 minutes until wilted and glossy. Season lightly with salt if desired.
Step 5: Return chicken breasts to the skillet, spoon the honey-lemon glaze over the top, and heat together for 1 minute before serving immediately with the garlic spinach.