Pan Seared Chicken Breast with Spinach

Name: Pan Seared Chicken Breast with Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/4 pounds of thin boneless, skinless chicken breasts; 1/3 cup flour; salt and pepper to taste; 1/4 cup of butter; 10 ounces of baby spinach; 1 cup of cherry tomatoes; 1/2 cup of diced red, orange or yellow bell pepper; 1 tablespoon of Honey; 2 teaspoons fresh thyme leaves; 2 teaspoons lemon juice; Optional garnishes: lemon slices and thyme sprigs

User Reviews

4.9

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
347 kcal
Course
Main Course
Cuisine
American

Pan Seared Chicken Breast with Spinach

Benson Pickett

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This recipe for Pan Seared Chicken Breast with Spinach is a one pot meal of chicken breasts and vegetables in the most delicious lemon, butter and herb sauce.

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Ingredients

Servings

1 1/4 pounds of thin boneless, skinless chicken breasts
1/3 cup flour
salt and pepper to taste
1/4 cup of butter , divided use
10 ounces of baby spinach
1 cup of cherry tomatoes , halved
1/2 cup of diced red, orange or yellow bell pepper
1 tablespoon of Honey
2 teaspoons fresh thyme leaves
2 teaspoons lemon juice
Optional garnishes: lemon slices and thyme sprigs

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Instructions

Mix together the flour, salt and pepper on a large plate.
Season each chicken breast with salt to taste, then dredge each chicken breast in the flour mixture.
In a large skillet heat 2 tablespoons of the butter over medium high heat.
Add the chicken and cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer the chicken to a platter and cover with foil. Wipe out the pan with a paper towel.
Place the bell pepper in the pan, cook for 3-4 minutes. Add spinach and cook for 3 more minutes or until spinach is wilted and bell pepper is cooked through. Add cherry tomatoes and season the vegetables with salt and pepper.
Place the vegetables on the serving platter alongside the chicken.
Melt the remaining 2 tablespoons of butter in the pan until the butter has started to brown. Whisk in the honey, lemon juice, thyme leaves and salt and pepper to taste. Remove the pan from the heat.
Pour the sauce over the chicken and vegetables and serve. Garnish with lemon slices and thyme sprigs if desired.

Nutrition Information

Show Details

Calories 347kcal (17%) Carbohydrates 17g (6%) Protein 33g (66%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 121mg (40%) Sodium 327mg (14%) Potassium 1051mg (30%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 7855IU (157%) Vitamin C 56.4mg (63%) Calcium 89mg (9%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 347 kcal

% Daily Value*

Calories	347kcal	17%
Carbohydrates	17g	6%
Protein	33g	66%
Fat	15g	23%
Saturated Fat	8g	40%
Cholesterol	121mg	40%
Sodium	327mg	14%
Potassium	1051mg	22%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	7855IU	157%
Vitamin C	56.4mg	63%
Calcium	89mg	9%
Iron	3.4mg	19%