Pan-Seared Chicken with Garlic Spinach and Lemon
Ingredients
- 4boneless, skinless chicken breasts (about 6 ounces each)
- 5 cupsfresh spinach
- 4 clovesgarlic
- 1lemon
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ cupchicken broth
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half; reserve one half for serving as wedges.
Method
- 01
Pat the chicken breasts dry and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add the remaining 1 tablespoon oil to the same skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 04
Add the spinach in batches, stirring until wilted, about 2–3 minutes total. Pour in the chicken broth and squeeze in half the lemon juice. Stir and cook for 1 minute.
- 05
Return the chicken to the skillet, nestling it into the spinach. Taste and adjust salt and pepper. Serve with lemon wedges.
Spice Tips
For warmth, add a pinch of red pepper flakes or fresh thyme to the garlic. A dash of white wine in place of some broth adds acidity and depth. Fresh dill or parsley stirred in at the end brightens the finish.
Cook the chicken just until it reaches 165°F to keep it tender; overcooked chicken will dry out. Swap the spinach for arugula or kale if you prefer a peppery or earthier bite.