Garlic Butter Chicken with Wilted Spinach
Ingredients
- 4chicken breasts (boneless, skinless)
- 6 ouncesspinach (fresh)
- 3 tablespoonbutter
- 4 clovegarlic
- ½ cupchicken broth
- 1lemon
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 1 lemon.
Method
- 01
Pat chicken breasts dry with paper towels and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 02
Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add remaining 1 1/2 tablespoons butter to the pan, then add minced garlic and red pepper flakes. Cook 30 seconds until fragrant.
- 04
Pour in 1/2 cup chicken broth and squeeze in the juice of the lemon. Scrape up any browned bits from the bottom of the pan.
- 05
Add spinach in handfuls, stirring to wilt each batch (about 2–3 minutes total).
- 06
Return chicken to the pan, nestling it into the spinach. Taste and adjust salt and pepper. Serve warm.
Spice Tips
For more depth, add 1/4 teaspoon smoked paprika when cooking the garlic. A pinch of cayenne or extra red pepper flakes adds gentle heat. Fresh thyme or dill stirred in at the end brightens the pan sauce.
If the spinach seems watery after wilting, tilt the pan and spoon out excess liquid before serving. Pairs well with crusty bread or rice to soak up the garlic-lemon pan sauce.