Pan-Seared Lemon Butter Chicken with Garlic Spinach
Tender chicken breasts pan-seared to golden perfection, finished with a fragrant lemon butter sauce and served over garlicky sautéed spinach. This american-inspired chicken (low carb) ready in about 30 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 minced garlic cloves
- 2 tbsp fresh lemon juice
- 6 cups fresh spinach
- 1/4 tsp (optional) chili flakes
- 1 tbsp chopped fresh parsley
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts, season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, internal temperature reaching 165°F. Remove chicken and keep warm.
- Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves to skillet. Sauté for 1 minute until fragrant but not browned.
- Step 4: Stir in 2 tbsp fresh lemon juice, then add 6 cups fresh spinach and 1/4 tsp chili flakes if using. Cook, stirring frequently, for 2-3 minutes until spinach wilts and is tender.
- Step 5: Return chicken to skillet, spoon lemon garlic butter sauce over the top, sprinkle with 1 tbsp chopped fresh parsley, and serve immediately.
Frequently asked questions
How long does Pan-Seared Lemon Butter Chicken with Garlic Spinach take to make?
Total time is about 30 minutes (10 min prep + 20 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 Lemon Butter Chicken with Garlic 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 salt from drying out.
Can I substitute ingredients in Pan-Seared Lemon Butter Chicken with Garlic 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 Lemon Butter Chicken with Garlic 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 Lemon Butter Chicken with Garlic Spinach 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.
Related recipes
Pan-Seared Garlic Butter Chicken with Spinach and Cherry Tomatoes
Pan-Roasted Chicken with Garlic Herb Butter
Pan-Seared Chicken with Garlic Butter and Lemon Parsley Sauce
Pan-Seared Chicken with Citrus and Rosemary Butter Sauce
Pan-Seared Chicken with Garlic Herb Butter and Spinach
Sautéed Chicken with Garlic and Lemon Pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
