Pan-Seared Garlic Butter Chicken with Spinach and Cherry Tomatoes
Juicy chicken breasts seared in garlic butter, tossed with fresh spinach and sweet cherry tomatoes for a vibrant, quick weeknight dinner. This american-inspired chicken (low carb, gluten free) ready in about 25 minutes pairs salt, black pepper, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 2 (about 6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 4, minced garlic cloves
- 1 cup, halved cherry tomatoes
- 4 cups baby spinach
- 1 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
- Step 3: Reduce heat to medium and add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Sauté for 1-2 minutes until garlic is fragrant but not browned.
- Step 4: Add 1 cup halved cherry tomatoes and cook for 2 minutes until they begin to soften.
- Step 5: Stir in 4 cups baby spinach and cook for 1-2 minutes until wilted. Return chicken breasts to the pan, drizzle with 1 tbsp fresh lemon juice, and spoon the garlic butter sauce over the chicken.
- Step 6: Serve immediately, spooning the spinach and tomatoes alongside the chicken.
Frequently asked questions
How long does Pan-Seared Garlic Butter Chicken with Spinach and Cherry Tomatoes 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 Garlic Butter Chicken with Spinach and Cherry Tomatoes?
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 salt from drying out.
Can I substitute ingredients in Pan-Seared Garlic Butter Chicken with Spinach and Cherry Tomatoes?
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 Garlic Butter Chicken with Spinach and Cherry Tomatoes 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 Garlic Butter Chicken with Spinach and Cherry Tomatoes low carb?
Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
