Pan-Seared Chicken with Lemon Butter Sauce and Wilted Spinach

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

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Juicy pan-seared chicken breasts topped with a tangy lemon butter sauce, served alongside tender wilted spinach. This Mediterranean-inspired chicken recipe (low carb, gluten free), ready in about 28 minutes, pairs boneless skinless chicken breasts, kosher salt, black pepper 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 18 min Serves 2 Mediterranean cuisine 420 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 both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 6-7 minutes on the first side without moving, until golden brown and crispy.
  3. Step 3: Flip the chicken breasts and cook for another 5-6 minutes until internal temperature reaches 165°F and the chicken is cooked through. Remove chicken from the skillet and keep warm.
  4. Step 4: Reduce heat to medium and add 3 tbsp unsalted butter to the skillet. Once melted, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Stir in 2 tbsp fresh lemon juice and scrape up any browned bits from the pan to create a bright lemon butter sauce. Remove skillet from heat.
  6. Step 6: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 4 cups fresh spinach leaves and 2 tbsp water, cooking and stirring for 2-3 minutes until spinach is wilted but still vibrant green. Season with a pinch of salt.
  7. Step 7: Plate the chicken breasts and spoon the lemon butter sauce over the top. Serve immediately with the wilted spinach on the side.

Frequently asked questions

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

Total time is about 28 minutes (10 min prep + 18 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 Lemon Butter Sauce 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 kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Lemon Butter 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 Lemon Butter 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 Lemon Butter Sauce and Wilted Spinach low carb?

Yes — this recipe is tagged low carb, 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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