Pan-Seared Chicken with Garlic Spinach and White Wine
Ingredients
- 4chicken breast (about 6 ounces each)
- ¾ teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
- 4 clovesgarlic
- ¾ cupdry white wine
- ½ cupchicken broth
- 5 ouncefresh spinach
- 1lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 1 lemon.
Method
- 01
Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 03
Add chicken and sear until golden brown, 5–6 minutes per side. Transfer to a plate.
- 04
Add minced garlic to the pan and cook for 30 seconds until fragrant.
- 05
Pour in white wine and scrape up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 1 minute.
- 06
Add chicken broth and return the chicken to the pan. Reduce heat to medium, cover, and simmer for 8–10 minutes, until chicken registers 165°F at the thickest part.
- 07
Stir in spinach in batches, pushing it down as it wilts, until all spinach is tender, about 2 minutes.
- 08
Squeeze lemon juice over the dish, taste, and adjust seasoning with salt and pepper. Serve from the pan or plate with pan sauce spooned over top.
Spice Tips
For a touch of warmth, add 1/4 teaspoon red pepper flakes when you cook the garlic. A pinch of fresh thyme or oregano stirred in at the end adds herbal depth.
Serve with crusty bread, rice, or pasta to soak up the bright wine-and-lemon sauce. Dry white wines like Pinot Grigio or Sauvignon Blanc work beautifully here.