Pan-Seared Chicken Breast With Spinach 4.7 ★

35 min | easy | high-protein, low-fat, Mediterranean diet

Four golden-brown pan-seared chicken breasts in a stainless-steel skillet over wilted spinach with halved cherry tomatoes and chopped yellow bell pepper, with a lemon on the counter nearby.

Published Nov 12, 2025

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

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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.

Sliced pan-seared chicken breast with a golden-brown crust on a white plate, served with sautéed spinach mixed with cherry tomato halves and yellow bell pepper pieces, and garnished with lemon wedges.

How to Make Pan-Seared Chicken Breast With Spinach

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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.

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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.

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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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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These sides complement the meal beautifully.

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Reviews

Rated 4.7 ★ (out of 5) based on 6 reviews.

Post your review and pictures below! ⬇︎

Jill, Indianapolis: I tried this chicken for dinner. I used a skillet like it said and the chicken still stuck to it. It didnt come out like the picture. Too dry! — 3 ★

Eunice: Sorry it gave you trouble, Jill. Let the skillet heat fully with a little more oil, and flip only after the chicken releases easily. For a juicier result, pull it at 165°F and rest a few minutes.
Nicole, San Diego, CA: My sister made this for my husband and I one night and it was such a quick meal to throw together. Since then I have made this 3x. This is a great recipe. The only thing I changed (based on personal preference) I used a little extra garlic and added a squeeze more lemon at the end. I also didnt use as much flour on the chicken, just a light dusting. Great recipe. Will continue to make — 5 ★

Eunice: So glad it’s become a repeat dinner, Nicole!
Tracey, Melbourne, Australia: Just made this and it turned out amazing! First time I have ever made pan seared chicken and so good! — 5 ★

Eunice: That’s wonderful to hear, Tracey, and congrats on your first pan-seared chicken!
Diane Reed, Delta, Canada: super easy skillet dinner chicken stayed juicy and the lemony spinach was so good — 5 ★

Eunice: Happy to hear it worked out, Diane!
Geraldine, Charlotte, NC: Juicy chicken, zesty veggies, and super easy. Loved it 👍 — 5 ★

Eunice: Happy it hit the mark, Geraldine!
Shirley, New York, NY: Juicy chicken, bright lemony spinach, and satisfying skillet pan juices. — 5 ★

Eunice: Love hearing that, Shirley!