Sauteed Chicken with Spinach and Lemon
This Sauteed Chicken with Spinach and Lemon is a fast, one-pan recipe made with juicy chicken breast, fresh spinach, garlic, and a zesty lemon sauce. It’s low-carb, gluten-free, and ready in under 25 minutes. Serve it solo, over rice, or with quinoa or mashed potatoes for a satisfying, fresh-tasting meal.
Time
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 22–25 minutes
Servings: 2–3
Ingredients
Chicken:
2 medium boneless skinless chicken breasts, sliced into cutlets or strips
1 tbsp olive oil
1 tbsp butter (optional, for flavor)
Salt and black pepper, to taste
1/2 tsp garlic powder (optional)
Spinach & Sauce:
3–4 cups fresh baby spinach (about 5 oz)
3 cloves garlic, minced
Juice and zest of 1 lemon
1/3 cup chicken broth (or water)
1/4 tsp red pepper flakes (optional)
Garnish:
Lemon slices or wedges
Fresh parsley
Grated Parmesan
Instructions
Step 1: Prepare the Chicken
Pat chicken dry and season with salt, pepper, and garlic powder.
Heat olive oil (and butter, if using) in a large skillet over medium-high heat.
Add chicken in a single layer and cook 4–5 minutes per side until golden and cooked through.
Remove and set aside on a plate.
Step 2: Saute the Garlic & Spinach
In the same pan, reduce heat to medium.
Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
Add spinach in batches, stirring until wilted (about 2–3 minutes total).
Step 3: Make the Lemon Sauce
Pour in chicken broth, lemon juice, and zest. Stir and scrape up any browned bits.
Simmer for 1–2 minutes, then return chicken to the pan.
Spoon sauce over chicken and warm everything through (1–2 more minutes).
Step 4: Serve
Serve hot, topped with lemon slices, parsley, or Parmesan if desired.
Great over rice, couscous, mashed potatoes, or with crusty bread.
Notes & Tips
Don’t overcook chicken: Slice into thin cutlets so they cook quickly and evenly.
Make it creamy: Add a splash of cream or a dollop of cream cheese at the end for a richer sauce.
Want more veggies? Add mushrooms, cherry tomatoes, or zucchini with the spinach.
Meal prep: Store in an airtight container up to 3 days. Reheat gently to avoid drying out.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes, but thaw and squeeze out excess liquid before adding to the pan.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless thighs work great — just adjust cooking time as needed.
Q: What can I serve this with?
A: It pairs well with rice, quinoa, pasta, mashed potatoes, or crusty bread.
Q: How do I make this dairy-free?
A: Just skip the butter and cheese. Use all olive oil for cooking.
Nutritional Information
Calories 270
Protein 30g
Carbs 4g
Fat 14g
Saturated Fat 4g
Fiber 2g
Sodium 250mg
Sugar 1g