Pan-Seared Chicken with Lemon-Dijon Sauce and Wilted Spinach

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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.

Seared to golden perfection, topped with a tangy lemon-Dijon mustard sauce, served alongside garlicky wilted spinach. This Mediterranean-inspired chicken recipe (low carb), ready in about 30 minutes, pairs skinless chicken breasts, olive oil, salt 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 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: 20 min Serves 2 Mediterranean cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 cloves, minced garlic cloves
3 tbsp, freshly squeezed lemon juice
2 tbsp Dijon mustard
1/3 cup chicken broth
5 cups, washed fresh spinach
1 tbsp unsalted butter

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Instructions

Step 1: Pat dry 2 skinless chicken breasts and season with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and keep warm.
Step 2: Lower heat to medium and add 3 minced garlic cloves to the same skillet, sautéing for 30 seconds until fragrant but not browned. Stir in 3 tbsp freshly squeezed lemon juice, 2 tbsp Dijon mustard, and 1/3 cup chicken broth. Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 3: Add 5 cups fresh spinach and 1 tbsp unsalted butter to the skillet. Toss gently for 2 minutes over medium heat until the spinach wilts and is tender. Serve the chicken breasts topped with the lemon-Dijon sauce alongside the wilted spinach.