Stovetop Lemon-Garlic Chicken with Sautéed Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared with bright lemon and garlic flavors, served alongside garlicky sautéed spinach. This chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves 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 rice, quinoa, or a quick salad. 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 2 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. 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 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and cover loosely with foil.
  3. Step 3: Lower heat to medium and add 1 tbsp olive oil and 4 minced garlic cloves to the same skillet. Sauté for 1 minute until fragrant but not browned.
  4. Step 4: Stir in 1 tsp lemon zest and 2 tbsp fresh lemon juice, scraping up any browned bits from the pan, then return chicken breasts to the skillet and spoon the lemon-garlic sauce over them; cook for 1 minute to coat.
  5. Step 5: Remove chicken, add 6 cups fresh spinach and 1/4 tsp red pepper flakes to the skillet, and pour in 2 tbsp water. Sauté the spinach, stirring frequently for 2-3 minutes until wilted and glossy.
  6. Step 6: Serve the chicken breasts atop the sautéed spinach, spooning any remaining sauce from the pan over the top.

Related recipes