Pan-Seared Chicken Breast With Spinach
35 min
|
easy
|
high-protein,
low-fat,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 20 min | 35 min |
Introduction
This pan seared chicken breast with spinach cooks in one skillet, with juicy seasoned chicken and colorful veggies in every bite.
It is perfect for a quick weeknight dinner when you want something fresh, light, and satisfying without a lot of cleanup.
Ingredients (4 servings)
Ingredients for the Chicken
Ingredients for the Vegetables
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How to Make Pan-Seared Chicken Breast With Spinach
-
Mix the seasoning blend
In a small bowl, combine the salt, pepper, garlic powder, onion powder, paprika, and chicken bouillon powder.
Stir until the mixture looks evenly blended with no streaks of individual spices.
-
Season and flour the chicken
Pat the chicken breasts dry with paper towels so the seasoning sticks well.
Sprinkle the seasoning blend over both sides of each chicken breast and rub it in gently.
Place the flour in a fine mesh sieve or sifter and lightly dust both sides of the seasoned chicken.
-
Pan sear the chicken
Heat the olive oil in a large skillet over medium heat until it shimmers but is not smoking.
Lay the chicken breasts in the pan in a single layer without crowding, smooth side down.
Cook the first side until golden brown and the edges look opaque, about five to seven minutes.
Flip the chicken and cook the second side until browned and the internal temperature reaches 165 degrees F.
Transfer the cooked chicken to a plate and tent loosely with foil to keep it warm.
-
Cook the vegetables
In the same skillet, add the olive oil for the vegetables and warm it over medium heat.
Add the minced garlic and cook, stirring, until fragrant and just starting to turn golden, about thirty seconds.
Stir in the chopped yellow bell pepper and cook until it begins to soften, about three minutes.
Add the cherry tomatoes, salt, and pepper, and cook until the tomatoes start to burst, about two minutes.
Pile the spinach on top and pour in the lemon juice, then turn the spinach with tongs as it wilts.
Continue cooking until the spinach is just wilted but still bright green, one to two minutes.
-
Combine and serve
Return the chicken breasts and any juices on the plate to the skillet, nestling them into the vegetables.
Spoon some of the garlicky lemon juices over the chicken so each piece gets well coated.
Serve the chicken hot with the vegetables piled around or underneath each breast.
Substitutions
- Chicken breast to boneless skinless chicken thighs
- Use boneless skinless thighs if you prefer darker meat and extra juiciness. They stay tender even if slightly overcooked.
- Fresh spinach to baby kale or Swiss chard
- Baby kale or thinly sliced chard hold up well and keep a similar hearty green flavor. Cook them one or two minutes longer.
- All purpose flour to cornstarch for gluten free
- Cornstarch creates a light, crisp crust without gluten. Dust lightly so the coating stays delicate, not pasty.
Tips
- Butterfly thicker chicken breasts
- If your chicken is very thick, slice it horizontally to make two thinner cutlets. They cook faster and more evenly.
- Avoid moving the chicken too soon
- Let the chicken sit undisturbed while it sears so a deep crust can form. It will release easily when ready.
- Deglaze the pan with lemon juice
- When you add lemon juice, scrape the browned bits from the pan bottom. Those bits dissolve and flavor the vegetables beautifully.
- Use an instant read thermometer
- Check the thickest part of each breast for 165 degrees F. This keeps the meat juicy without any guesswork.
- Prep vegetables while chicken sears
- Chop the pepper and tomatoes and wash the spinach while the chicken cooks. Dinner comes together faster with this overlap.
Nutrition Facts *
| Energy | 456 | kcal |
|---|---|---|
| Protein | 65 | g |
| Total Fat | 17 | g |
| Carbohydrates | 14 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the chicken from drying out?
- Do not cook past 165 degrees F in the thickest part. Let the chicken rest under foil so juices redistribute.
- My chicken stuck to the pan. What went wrong?
- The pan may not have been hot enough before adding the chicken. Also avoid flipping early so the crust can form.
- Can I use frozen spinach instead of fresh?
- Yes, thaw and squeeze it very dry before adding. Warm it briefly with the vegetables so excess water cooks off.
- How can I make this meal creamier?
- Stir a splash of heavy cream or half and half into the vegetables at the end. Heat gently until slightly thickened.
Serving Suggestions
This pan seared chicken with spinach works perfectly with crusty bread or simple buttered noodles to soak up the juices.
For a special touch, add shaved Parmesan on top and a few chili flakes for gentle heat.
More pairings:
Reviews
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Geraldine, Charlotte, NC: Juicy chicken, zesty veggies, and super easy. Loved it 😋👍
: Happy it hit the mark, Geraldine! 😊 That lemony spinach and veggies are such a nice match with juicy pan-seared chicken.
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Shirley, New York, NY: Juicy chicken, bright lemony spinach, and satisfying skillet pan juices.
: Love hearing that, Shirley! That juicy chicken with the lemony spinach and those skillet pan juices is exactly the goal 😊
Made this recipe? How did it go?
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