Pan-Seared Chicken with Lemon-Herb Broth & Spinach
Ingredients
- 4 fillets (about 6 oz each)chicken breast (boneless, skinless)
- 2 tablespoonolive oil
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 4 clovesgarlic
- ¾ cupdry white wine
- ¾ cupchicken broth
- 1 wholelemon
- 4 sprigsfresh thyme
- 4 cupsfresh spinach
- 2 tablespoonbutter
Prep
- 01
Mince 4 garlic cloves.
- 02
Juice 1 lemon.
- 03
Measure 3/4 cup chicken broth and 3/4 cup dry white wine.
Method
- 01
Season both sides of each chicken breast with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate.
- 03
In the same pan, add 4 minced garlic cloves and cook 30 seconds until fragrant.
- 04
Pour in 3/4 cup dry white wine and scrape up any browned bits from the bottom. Simmer 1 minute.
- 05
Add 3/4 cup chicken broth and 4 fresh thyme sprigs. Juice the lemon into the pan. Bring to a gentle simmer and cook 2 minutes.
- 06
Stir in 4 cups fresh spinach and 2 tablespoons butter. Cook 1–2 minutes, stirring, until spinach is wilted and butter is melted.
- 07
Return chicken to the pan, nestling it into the broth. Taste and adjust seasoning with salt and pepper. Serve immediately in bowls with plenty of broth and spinach.
Spice Tips
For brightness, add a pinch of red pepper flakes when cooking the garlic. Fresh tarragon or dill can substitute for thyme. A touch of Dijon mustard (1 teaspoon) stirred into the finished broth adds subtle depth.
Make sure your chicken breasts are roughly the same thickness so they cook evenly. If thicker than 1 inch, gently pound them flat. The broth doubles as a sauce, so ladle it generously into bowls.