Sautéed Garlic Lemon Chicken with Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared with garlic and brightened with fresh lemon juice, served atop a bed of sautéed spinach for a light, flavorful meal. This mediterranean-inspired chicken (low carb, gluten free) ready in about 25 minutes pairs olive oil, minced garlic cloves, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.1 (14 ratings) Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 2 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper, then place them in the skillet. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, flipping once.
  2. Step 2: Remove chicken from skillet and set aside on a plate covered loosely with foil. Reduce heat to medium, add 1 tbsp olive oil and 4 minced garlic cloves to the skillet. Sauté garlic for 1 minute until fragrant but not browned.
  3. Step 3: Add 4 cups baby spinach to the skillet with the garlic, stirring constantly for 2-3 minutes until spinach wilts and reduces in volume. Pour in 2 tbsp fresh lemon juice and stir to combine, cooking for another 30 seconds until the lemon scent is bright and fresh.
  4. Step 4: Return the chicken breasts to the pan on top of the spinach mixture to warm through for 1 minute. Remove from heat and sprinkle with 1/4 tsp crushed red pepper flakes if desired. Serve immediately.

Frequently asked questions

How long does Sautéed Garlic Lemon Chicken with 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 Sautéed Garlic Lemon Chicken with 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Garlic Lemon Chicken with 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 Sautéed Garlic Lemon Chicken with 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 Sautéed Garlic Lemon Chicken with Spinach 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.

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