Sautéed Chicken Breast with Garlic and Spinach in Lemon Butter Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts sautéed with garlic and fresh spinach, finished with a bright lemon butter sauce for a quick and flavorful dinner. This american-inspired chicken (low carb, gluten free) ready in about 30 minutes blends divided salt, divided black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 20 min Serves 2 American 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 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside on a plate tented with foil.
  3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter to the skillet. Once melted, add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Add 5 cups fresh spinach and cook, stirring, for 2-3 minutes until wilted.
  5. Step 5: Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, and remaining 1/2 tsp salt and 1/4 tsp black pepper, cooking for another minute until the sauce thickens slightly.
  6. Step 6: Return the cooked chicken breasts to the skillet, spoon the lemon butter spinach over the top, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately.

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Frequently asked questions

How long does Sautéed Chicken Breast with Garlic and Spinach in Lemon Butter Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken Breast with Garlic and Spinach in Lemon Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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