Pan-Seared Chicken with Roasted Garlic and Spinach Sauté
Juicy pan-seared chicken breasts paired with a vibrant garlic spinach sauté make for a quick and wholesome dinner. This american-inspired chicken (low carb) ready in about 25 minutes pairs olive oil, minced garlic cloves, fresh spinach 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 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
- 3 tbsp olive oil
- 6 cloves, minced garlic cloves
- 5 cups fresh spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; transfer to a plate and tent with foil.
- Step 3: In the same skillet, reduce heat to medium, add 1 tbsp olive oil and 6 minced garlic cloves, sauté for 1-2 minutes until fragrant and lightly golden.
- Step 4: Add 5 cups fresh spinach to the skillet, stirring continuously for 2-3 minutes until wilted and tender, then stir in 1 tbsp unsalted butter and 1 tbsp lemon juice; cook for an additional 1 minute to meld flavors.
- Step 5: Serve the chicken breasts atop the garlic spinach sauté and drizzle any pan juices over the top for extra flavor.
Frequently asked questions
How long does Pan-Seared Chicken with Roasted Garlic and Spinach Sauté take to make?
Total time is about 25 minutes (10 min prep + 15 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 Spinach Sauté?
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 olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Roasted Garlic and Spinach Sauté?
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 Spinach Sauté 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 Spinach Sauté low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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