Pan-Seared Chicken with Roasted Sweet Potato and Garlicky Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection served with roasted sweet potatoes and sautéed spinach infused with garlic. This whole30-inspired whole30 (gluten free, dairy free) ready in about 45 minutes pairs medium (about 500 g) sweet potatoes, (about 150 g) baby spinach, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 10 min Cook: 35 min Serves 2 Whole30 cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/2 tsp paprika. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
  2. Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts (6 oz each). Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Remove and rest for 5 minutes.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and finely mince 4 garlic cloves. Sauté the garlic over medium heat for 30 seconds until fragrant. Add 5 oz baby spinach and a pinch of salt, stirring continuously for 2-3 minutes until spinach is wilted but still bright green.
  4. Step 4: Serve the pan-seared chicken alongside the roasted sweet potatoes and garlicky spinach immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Sweet Potato and Garlicky Spinach take to make?

Total time is about 45 minutes (10 min prep + 35 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 Sweet Potato and Garlicky 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 (about 150 g) baby spinach from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Sweet Potato and Garlicky 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 Sweet Potato and Garlicky 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 Sweet Potato and Garlicky Spinach gluten free?

Yes — this recipe is tagged gluten free, dairy 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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