Stovetop Lemon-Garlic Chicken with Spinach and Tomato

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

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A vibrant chicken dish with bright lemon and garlic flavors, balanced by fresh spinach and juicy tomatoes. This Mediterranean-inspired 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 320 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 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Season 2 boneless skinless chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Place chicken in skillet and cook for 5-6 minutes per side until golden and cooked through, about 160°F internal temperature.
  2. Step 2: Remove chicken from skillet and set aside. Add 4 minced garlic cloves to the same skillet and sauté for 30 seconds until fragrant. Pour in 3 tbsp lemon juice and 1/4 cup water, scraping up any browned bits from the pan.
  3. Step 3: Add 1 cup halved cherry tomatoes and 3 cups fresh spinach to the skillet. Cook, stirring often, for 3-4 minutes until spinach wilts and tomatoes soften. Return chicken to skillet and spoon sauce over it. Simmer together for 2 minutes before serving.

Frequently asked questions

How long does Stovetop Lemon-Garlic Chicken with Spinach and Tomato 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 Stovetop Lemon-Garlic Chicken with Spinach and Tomato?

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 Stovetop Lemon-Garlic Chicken with Spinach and Tomato?

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 Stovetop Lemon-Garlic Chicken with Spinach and Tomato 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 Stovetop Lemon-Garlic Chicken with Spinach and Tomato 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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