Pan-Seared Chicken with Garlic-Butter Spinach and Lemon
Ingredients
- 4chicken breast (about 6 ounces each)
- 5 ouncesspinach (fresh)
- 4 clovesgarlic
- 1lemon
- 2 tablespoonbutter
- 2 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half.
Method
- 01
Pat chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, carefully lay the chicken breasts in the pan and cook for 6 to 7 minutes without moving them, until golden brown on the bottom.
- 03
Flip the chicken and cook for another 5 to 6 minutes, until cooked through (165°F on an instant-read thermometer). Transfer to a warm plate.
- 04
Add 2 tablespoons butter and the minced garlic to the same skillet over medium heat. Cook for 1 minute, stirring, until fragrant.
- 05
Add the fresh spinach in batches, stirring and allowing each batch to wilt before adding more, about 2 to 3 minutes total.
- 06
Squeeze the juice of half the lemon over the spinach, stir in the red pepper flakes, and taste for salt and pepper.
- 07
Return the chicken to the skillet to warm through, then plate everything together. Serve with lemon wedges from the remaining half.
Spice Tips
The recipe is naturally light, but you can amp up warmth by increasing red pepper flakes to 1/2 teaspoon or adding a touch of nutmeg to the spinach. A pinch of fresh thyme or a hint of garlic powder rounds out the pan sauce.
Chicken breasts cook fast; don't skip the meat thermometer to avoid dryness. If you prefer, use boneless, skinless chicken thighs for a more forgiving cut that stays juicy.