Sautéed Chicken with Lemon-Garlic Spinach and Toasted Pine Nuts

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

Tender chicken breasts pan-sautéed and served over a bed of vibrant lemon-garlic spinach topped with crunchy toasted pine nuts. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs olive oil, minced garlic cloves, fresh baby spinach 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: 20 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts 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.
  2. Step 2: Add the chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and keep warm.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp olive oil plus 4 minced garlic cloves; sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Add 5 cups fresh baby spinach and 1/4 tsp red pepper flakes (if using); cook, stirring frequently, for 2-3 minutes until spinach wilts.
  5. Step 5: Pour in 2 tbsp lemon juice and toss to combine, then season with a pinch of salt to taste.
  6. Step 6: In a small dry pan over medium heat, toast 1/4 cup pine nuts for 2-3 minutes, stirring constantly until golden and aromatic.
  7. Step 7: Serve the chicken breasts atop the lemon-garlic spinach and sprinkle with toasted pine nuts.

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Frequently asked questions

How long does Sautéed Chicken with Lemon-Garlic Spinach and Toasted Pine Nuts 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 Lemon-Garlic Spinach and Toasted Pine Nuts?

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 Lemon-Garlic Spinach and Toasted Pine Nuts?

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 Lemon-Garlic Spinach and Toasted Pine Nuts 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 Lemon-Garlic Spinach and Toasted Pine Nuts gluten free?

Yes — this recipe is tagged 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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