Name: Easy Spinach Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 lbs boneless skinless chicken breasts, sliced into even cutlets; 10 oz fresh baby spinach; 3 cloves garlic , minced; 1 small yellow onion, finely diced; 2 tablespoons extra virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon dried oregano; 1/4 cup low -sodium chicken broth; 1 tablespoon fresh lemon juice; 1/4 cup grated Parmesan cheese

It is 6pm. You are tired. Dinner needs to happen fast. This easy spinach chicken is the perfect fresh solution for your busy evening.

It brings a bright touch of spring to your table tonight. You will love the golden chicken and the tender greens. It is a meal that feels light yet satisfying for everyone.

Why This Easy Spinach Chicken Is a Winner

This recipe is a total lifesaver for busy families. It is ready in just 35 minutes from start to finish. You only need one skillet for the whole process.

The lemon juice adds a beautiful zing to the savory garlic. It is naturally low-carb and packed with lean protein. This is a healthy reset favorite that actually tastes amazing.

Your kids will even enjoy the spinach when it is cooked this way. The Parmesan cheese adds a salty finish they cannot resist. It is a budget-friendly meal that uses simple grocery store staples.

Easy Cooking Steps

You do not need fancy skills to master this dish. Pan-searing the chicken makes it incredibly juicy and golden. Even if you are a beginner, you can do this with confidence.

The secret is deglazing the pan with a little broth. This picks up all the flavorful browned bits from the chicken. It creates a light and silky sauce for the vegetables.

Simple Ingredients

These fresh ingredients are mostly pantry staples you likely have right now.

1.5 lbs boneless skinless chicken breasts, sliced into even cutlets
10 oz fresh baby spinach
3 cloves garlic, minced
1 small yellow onion, finely diced
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
1/4 cup grated Parmesan cheese

Step-by-Step

Season both sides of the chicken cutlets with salt, black pepper, and dried oregano.
Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
Place chicken in the skillet and sear for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Remove chicken from the skillet and transfer to a warm plate.
Add the diced onion to the remaining fat in the skillet and sauté for 3 minutes until translucent.
Incorporate the minced garlic and cook for 60 seconds until fragrant.
Pour in the chicken broth to deglaze the pan, scraping the bottom with a wooden spoon to release browned bits.
Add the fresh spinach in batches, tossing with tongs until completely wilted, approximately 2 to 3 minutes.
Stir in the lemon juice and return the chicken to the pan to reheat for 1 minute.
Garnish with grated Parmesan cheese and serve immediately.

Best Ways to Enjoy It

Serve this warm right out of the skillet for the best flavor. It looks beautiful on a large platter in the center of the table. Pair it with a side of fluffy white rice or buttered pasta.

For a lighter option, serve it alongside a crisp garden salad. Set the table and enjoy a stress-free meal with your favorite people. It is also great for easy weekday lunches the next day.

Keep It Fresh

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This dish is excellent for meal prep because it stays juicy.

To reheat, place it in a skillet over low heat. Add a splash of water or broth to keep it moist. Avoid the microwave if you can to keep the chicken tender. You can also eat the leftovers cold over a salad.

Recipe Tips

Don’t skip drying the chicken with paper towels before seasoning for a better sear.
Avoid burning the garlic by keeping the heat at medium when you add it.
Use fresh lemon juice instead of bottled for a much brighter flavor profile.
Add the spinach in batches so the pan does not get too crowded.
Double the batch if you are feeding a larger crowd or want extra lunches.
Use a meat thermometer to ensure the chicken stays juicy and safe.
Swap the Parmesan for Pecorino Romano if you like a saltier kick.

Ways to Switch It Up

Swap the chicken breasts for boneless thighs for a richer flavor.
In summer, swap the spinach for fresh zucchini ribbons.
Add a pinch of red pepper flakes for a spicy kick.
Use nutritional yeast instead of Parmesan for a dairy-free version.
Stir in a splash of heavy cream at the end for a creamy sauce.

Common Questions

Can I use frozen spinach?

Yes, you can use frozen spinach if that is what you have. Make sure to thaw it completely and squeeze out all the water first. This prevents the dish from becoming too watery.

How do I know the chicken is done?

The best way is to use a meat thermometer. It should read 165 degrees Fahrenheit in the thickest part. The juices should also run clear when you poke it.

Will my kids eat the spinach?

Most kids enjoy it because the spinach wilts down and picks up the garlic and cheese flavors. You can chop the spinach smaller before cooking to make it more subtle. It is a great way to eat greens.

I hope this fresh and easy spinach chicken makes your busy weeknights a little brighter. Give it a try tonight and enjoy a meal that feels as good as it tastes. Happy cooking!

— Lidia