Pan-Seared Lemon Rosemary Chicken with Garlic Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared with fresh rosemary and lemon, served over sautéed garlic spinach for a bright and savory paleo meal. This mediterranean-inspired paleo (gluten free, dairy free) ready in about 25 minutes pairs fresh rosemary sprigs, lemon zest, lemon juice 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.

★ 4.6 (12 ratings) Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp lemon zest, and finely chopped leaves from 2 fresh rosemary sprigs. Drizzle 1 tbsp extra virgin olive oil over the chicken.
  2. Step 2: Heat a large skillet over medium-high heat and add 2 tbsp extra virgin olive oil. When shimmering, add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
  3. Step 3: In the same skillet, reduce heat to medium and add 3 minced garlic cloves, sauté for 30 seconds until fragrant but not browned. Add 5 cups baby spinach and 2 tbsp lemon juice, tossing gently for 2-3 minutes until spinach is wilted but still vibrant.
  4. Step 4: Serve the chicken breasts on a plate topped with the garlic spinach and spoon any pan juices over the top.

Frequently asked questions

How long does Pan-Seared Lemon Rosemary Chicken with Garlic Spinach 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 Lemon Rosemary 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 fresh rosemary sprigs from drying out.

Can I substitute ingredients in Pan-Seared Lemon Rosemary 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 Rosemary 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 Rosemary Chicken with Garlic Spinach gluten free?

Yes — this recipe is tagged gluten free, dairy free, low carb, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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