Lemon Herb Pan-Seared Chicken with Sautéed Spinach
This delightful recipe features tender, pan-seared chicken infused with lemon and herbs, complemented by fresh sautéed spinach. It's a quick and healthy meal, perfect for any weeknight.
Equipment
- paper towels
- large skillet
- wooden spoon
- foil
Ingredients
Main Ingredients
- 2 lb boneless, skinless chicken breasts about 1 lb total
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 2 cloves garlic minced
- 1/2 cup chicken broth low sodium
- 1 tablespoon fresh lemon juice
- 1/2 pound fresh spinach
- fresh parsley chopped (for garnish, optional)
Instructions
Preparation
- Pat chicken breasts dry and slice or pound to an even 1/2-inch thickness. Season both sides with salt, pepper, oregano, and garlic powder.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through (165°F / 74°C).
- Remove chicken and tent with foil. Reduce heat to medium, add minced garlic to the skillet, and cook for 30 seconds.
- Pour in chicken broth and lemon juice, scraping up browned bits. Simmer for 1-2 minutes until slightly reduced.
- Add spinach to the skillet and cook, stirring occasionally, until wilted (2-3 minutes).
- Return chicken to the pan, coating it in the sauce. Serve immediately, garnished with parsley if desired.
Notes
This dish can be served with steamed quinoa or couscous for a complete meal. Adjust seasoning to your preference.