Sautéed Chicken with Garlic and Spinach in Lemon Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts sautéed with garlic and fresh spinach, finished in a bright, buttery lemon sauce for a simple yet flavorful meal. This mediterranean-inspired st. patrick’s day (low carb) ready in about 30 minutes pairs olive oil, minced garlic cloves, fresh spinach leaves 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.

★ 4.2 (13 ratings) Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and 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. Add chicken and sauté for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
  2. Step 2: In the same skillet, reduce heat to medium, add 4 minced garlic cloves, and sauté for 1 minute until fragrant but not browned. Add 4 cups fresh spinach leaves and cook for 2-3 minutes, stirring frequently, until wilted and bright green.
  3. Step 3: Stir in 3 tbsp unsalted butter and 2 tbsp fresh lemon juice to the spinach and garlic mixture. Cook for 1 minute until butter melts and sauce slightly thickens, coating the spinach. Return chicken to the pan and spoon sauce over it.
  4. Step 4: Sprinkle 1 tbsp chopped fresh parsley over the dish and serve immediately, enjoying the balance of buttery lemon flavors with tender chicken and vibrant spinach.

Frequently asked questions

How long does Sautéed Chicken with Garlic and Spinach in Lemon Butter Sauce 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 Sautéed Chicken with Garlic and Spinach in Lemon Butter Sauce?

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 olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken with Garlic and Spinach in Lemon Butter Sauce?

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 Sautéed Chicken with Garlic and Spinach in Lemon Butter Sauce 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 Sautéed Chicken with Garlic and Spinach in Lemon Butter Sauce 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.

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