Sautéed Chicken Breast with Garlic Spinach and Quinoa Pilaf

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

Tender chicken breast sautéed to golden perfection served alongside garlicky spinach and a fluffy quinoa pilaf for a nutritious, balanced dinner. This international-inspired chicken (high protein) ready in about 35 minutes pairs boneless skinless chicken breast, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 25 min Serves 2 International cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water and combine with 2 cups chicken broth in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork, stirring in 1 tsp lemon zest and 1 tbsp chopped parsley.
  2. Step 2: Season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6-7 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and keep warm.
  3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 5 cups baby spinach, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook, stirring, until spinach is wilted and tender, about 2-3 minutes.
  4. Step 4: Serve the sautéed chicken breasts atop a bed of quinoa pilaf with garlic spinach on the side, garnished with remaining parsley.

Frequently asked questions

How long does Sautéed Chicken Breast with Garlic Spinach and Quinoa Pilaf take to make?

Total time is about 35 minutes (10 min prep + 25 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 Breast with Garlic Spinach and Quinoa Pilaf?

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 Breast with Garlic Spinach and Quinoa Pilaf?

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 Spinach and Quinoa Pilaf 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 Spinach and Quinoa Pilaf high protein?

Yes — this recipe is tagged 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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