Sautéed Chicken with Garlic and Spinach in Lemon Broth

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

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Quickly sautéed with garlic and fresh spinach, finished in a bright lemon-infused broth for a light, healthy meal. This chicken recipe (low carb), ready in about 25 minutes, pairs 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 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Serves 2 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season with 1 tsp salt and 1/2 tsp black pepper. Slice each breast into 1-inch strips for even cooking.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken strips and sauté for 5-6 minutes, turning occasionally, until golden brown and cooked through.
  3. Step 3: Add 4 minced garlic cloves to the skillet and cook for 30 seconds until fragrant but not browned.
  4. Step 4: Pour in 1/2 cup chicken broth and 2 tbsp fresh lemon juice, stirring to combine and loosening any browned bits from the pan. Let simmer for 2 minutes.
  5. Step 5: Add 4 cups fresh spinach to the skillet and cook, stirring gently, for 1-2 minutes until the spinach wilts and the sauce slightly thickens. Adjust seasoning with extra salt and pepper if needed.

Frequently asked questions

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

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 chicken breast from drying out.

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

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 Broth 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 Broth 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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