Seared Lemon-Tarragon Chicken with Wilted Spinach
Tender chicken breasts seared to a golden brown and finished with a bright lemon-tarragon sauce over a bed of garlic-wilted spinach. This mediterranean-inspired chicken ready in about 30 minutes pairs kosher salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 2 pieces, about 6 oz each boneless skinless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves, minced garlic cloves
- 2 tbsp, chopped fresh tarragon leaves
- 2 tbsp, freshly squeezed lemon juice
- 5 cups baby spinach
- 2 tbsp water
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add the chicken breasts and sear for 5-6 minutes on the first side without moving until golden brown. Flip and cook another 4-5 minutes until internal temperature reaches 165°F. Remove chicken and keep warm.
- Step 3: In the same skillet, reduce heat to medium and add 1 tbsp unsalted butter. Once melted, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 4: Add 5 cups baby spinach and 2 tbsp water to the skillet. Stir and cook for 2-3 minutes until spinach is wilted but still bright green.
- Step 5: Stir in 2 tbsp freshly squeezed lemon juice and 2 tbsp chopped fresh tarragon leaves. Return chicken to skillet and spoon the sauce over it before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seared Lemon-Tarragon Chicken with Wilted Spinach 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 Seared Lemon-Tarragon Chicken with Wilted Spinach?
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 kosher salt from drying out.
Can I substitute ingredients in Seared Lemon-Tarragon Chicken with Wilted Spinach?
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 Seared Lemon-Tarragon Chicken with Wilted Spinach 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.
What goes well with Seared Lemon-Tarragon Chicken with Wilted Spinach?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
