Pan-Seared Chicken with Roasted Garlic and Baby Spinach
Tender chicken breasts pan-seared to golden perfection, served with sautéed baby spinach and a roasted garlic infusion. This whole30-inspired whole30 (whole30, gluten free) ready in about 40 minutes pairs extra virgin olive oil, garlic cloves, baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 (6 oz each) boneless skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 6 cloves garlic cloves
- 4 cups baby spinach
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Preheat oven to 400°F. Place 6 garlic cloves on a small baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes until soft and fragrant.
- Step 2: Pat dry 2 boneless skinless chicken breasts (6 oz each), season evenly with 1 tsp sea salt and 1/2 tsp black pepper on both sides.
- Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Step 4: Remove chicken from skillet and let rest. Add 4 cups baby spinach to the same skillet with the remaining pan juices, sautéing for 2-3 minutes until wilted and tender.
- Step 5: Finely mash the roasted garlic cloves and stir into the wilted spinach along with 1 tbsp fresh lemon juice for brightness.
- Step 6: Plate the chicken over the garlic spinach and serve immediately.
Frequently asked questions
How long does Pan-Seared Chicken with Roasted Garlic and Baby Spinach take to make?
Total time is about 40 minutes (10 min prep + 30 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 Roasted Garlic and Baby 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Roasted Garlic and Baby 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 Roasted Garlic and Baby 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 Roasted Garlic and Baby Spinach whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Pan-Seared Chicken Thighs with Roasted Butternut Squash and Spinach
Pan-Seared Chicken Thighs with Roasted Brussels Sprouts and Carrot Ribbons
Seared Lemon-Thyme Chicken with Roasted Root Vegetables
Pan-Seared Chicken Thighs with Roasted Butternut Squash and Garlic Herb Sauce
Pan-Seared Chicken Thighs with Roasted Sweet Potato and Garlic Spinach
Pan-Seared Chicken Thighs with Garlic and Spinach
Equipment for this recipe
Top-rated tools to make this recipe successfully.
