Garlic Chicken Skillet
A quick and healthy skillet dinner featuring tender chicken, broccoli, and spinach, brightened with lemon and garlic, perfect for busy weeknights.
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb / 450–560 g total) Use thighs for more flavor.
Vegetables
- 2 tablespoons olive oil
- 4 cloves garlic, minced Avoid browning to prevent bitterness.
- 2 cups broccoli florets (fresh; cut into bite-size pieces) Frozen works if thawed and dried.
- 2 cups fresh spinach (packed) Add toward the end of cooking.
Seasoning
- 1 teaspoon paprika (optional) For color and mild warmth.
- to taste salt and freshly ground black pepper
Finishing Touches
- 1 tablespoon soy sauce (optional) Adds umami flavor.
- lemon wedges, for serving (optional) Squeeze on for brightness.
Instructions
Preparation
- Pat the chicken dry. Season both sides with salt, pepper, and paprika if using.
Cooking
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Add the chicken and sear 6–7 minutes per side until golden and the internal temperature reads 165°F (74°C) at the thickest part.
- Transfer the chicken to a plate and tent with foil to rest.
- Reduce heat to medium. Add the minced garlic to the skillet and sauté about 30 seconds until fragrant.
- Add the broccoli florets and stir-fry for 3–4 minutes, tossing frequently until slightly tender.
- Stir in the spinach and cook for 1–2 minutes until wilted.
- Return the chicken to the pan. Drizzle soy sauce over everything, if using, and toss for about a minute to combine.
- Slice the chicken against the grain and serve with lemon wedges if desired.
Notes
Store in an airtight container for 3–4 days in the fridge. Optional tips: serve over rice or quinoa for a heartier meal, or substitute chicken with tofu for a vegetarian option.