Pan-Seared Chicken with Roasted Sweet Potato and Garlicky Spinach

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

Pan-seared to golden perfection served with roasted sweet potatoes and sautéed spinach infused with garlic. This 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 2 450 cal/serving
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Ingredients

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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.

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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