Pan-Seared Chicken Breast with Garlic Oil and Cooked Spinach
easy · Chicken · 30 min · Serves 2
Sometimes the simplest dinner is the best one. Golden chicken breasts pan-seared in fragrant garlic-infused oil, served over buttery wilted spinach with a squeeze of lemon.
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- • 2 boneless, skinless chicken breasts
- • 4 cups fresh spinach
- • 2 tablespoons garlic-infused oil
- • 2 tablespoons butter
- • Juice of 1 large lemon
- • 2 tablespoons fresh chives, finely chopped
- • Salt and black pepper to taste
Method
1. Pat chicken breasts dry and season generously on both sides with salt and pepper.
2. Heat garlic-infused oil in a skillet over medium-high heat.
3. Add chicken and cook without moving 5–6 minutes until a golden crust forms. Flip and cook 4–5 more minutes until 165°F internally. Remove and rest 5 minutes.
4. In the same pan over medium heat, melt butter. Add spinach in batches and toss until wilted, about 2 minutes. Season with salt, pepper, and a squeeze of lemon.
5. Slice chicken on the bias. Plate over spinach, drizzle with remaining lemon juice, and top with chives.