Pan-Seared Chicken with Garlic Spinach and Lemon Butter
Ingredients
- 4 (6 oz each)chicken breasts (boneless, skinless)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 4 clovegarlic
- 5 cupfresh spinach
- 1½lemon
- 3 tablespoonbutter
- ½ cupchicken broth
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 1 1/2 lemons.
Method
- 01
Pat 4 chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 03
Add chicken and cook for 6–7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 04
In the same pan, add minced garlic and cook for 30 seconds until fragrant. Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom.
- 05
Add 5 cups fresh spinach in batches, stirring until wilted (about 2 minutes total).
- 06
Remove from heat. Stir in 3 tablespoons butter, juice from 1 1/2 lemons, and 1/4 teaspoon red pepper flakes. Taste and adjust salt and pepper.
- 07
Return chicken to the pan to coat with the sauce. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of white wine (1/4 cup) can replace some of the broth for deeper richness. Fresh thyme or a hint of lemon zest stirred in at the end brightens the finish further.
Leftovers keep refrigerated for up to 3 days; reheat gently on the stovetop over medium heat. Pair with crusty bread, rice, or roasted potatoes to soak up the bright pan sauce.