Sautéed Lemon-Garlic Chicken with Spinach and Quinoa

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

Tender chicken breasts sautéed in lemon-garlic butter, served over a bed of fluffy quinoa and wilted spinach for a light, healthy meal. This general-inspired chicken (gluten free, high protein) ready in about 35 minutes pairs (about 6 oz each) chicken breasts, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 2 450 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 water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: Meanwhile, season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until butter foams.
  3. Step 3: Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, flipping once. Transfer chicken to a plate and tent with foil.
  4. Step 4: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant, stirring to scrape up browned bits. Stir in 2 tbsp fresh lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using.
  5. Step 5: Add 4 cups baby spinach to the skillet and sauté for 2-3 minutes until wilted and glossy, coating with the lemon-garlic sauce.
  6. Step 6: To serve, fluff the quinoa with a fork, plate a bed of spinach on top, and slice the chicken breasts to place over the greens. Drizzle any pan sauce over the chicken and quinoa.

Frequently asked questions

How long does Sautéed Lemon-Garlic Chicken with Spinach and Quinoa 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 Lemon-Garlic Chicken with Spinach and Quinoa?

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 Lemon-Garlic Chicken with Spinach and Quinoa?

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 Lemon-Garlic Chicken with Spinach and Quinoa 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 Lemon-Garlic Chicken with Spinach and Quinoa gluten free?

Yes — this recipe is tagged gluten free, 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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