Garlic Chicken with Warm Spinach and Lemon
Ingredients
- 4 pieces (6 oz each)chicken breast (boneless, skinless)
- 5 cupsfresh spinach
- 4 clovesgarlic
- 1lemon
- 3 tablespoonolive oil
- ½ cupchicken broth
- ¼ teaspoonsalt
- ⅛ teaspoonblack pepper
- ⅛ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 1 lemon.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Season chicken breasts with 1/8 teaspoon salt and 1/16 teaspoon black pepper on both sides.
- 03
Add chicken to the hot skillet and cook 6–7 minutes until the bottom is golden, then flip and cook another 5–6 minutes until cooked through (internal temperature 165°F). Transfer to a plate.
- 04
Reduce heat to medium. Add remaining 1 tablespoon olive oil and the minced garlic to the skillet; cook 30 seconds until fragrant.
- 05
Pour in chicken broth, scraping up any browned bits from the pan bottom. Add the fresh spinach, 1/8 teaspoon salt, red pepper flakes, and squeeze in the lemon juice. Stir until spinach wilts, about 2 minutes.
- 06
Return chicken to the skillet and toss gently to coat with the pan juices. Cook 1 minute more, then serve immediately.
Spice Tips
Add an extra pinch of red pepper flakes (up to 1/4 teaspoon total) for a subtle warmth. A pinch of nutmeg stirred into the spinach at the end adds earthy depth without heat. Fresh dill or tarragon brightens the finish.
Serve with crusty bread or over rice to soak up the pan sauce. Leftovers keep refrigerated for up to 2 days and reheat gently on the stovetop.