Pan Seared Chicken Breast with Spinach
Ingredients
The chicken
-
1 ¼
pounds
thin boneless, skinless chicken breasts
-
⅓
cup
flour
-
to taste
salt and pepper
-
¼
cup
butter
The vegetables
-
10
ounces
baby spinach
-
1
cup
cherry tomatoes, halved
-
½
cup
diced red, orange or yellow bell pepper
The sauce
-
1
tablespoon
honey
-
2
teaspoons
fresh thyme leaves
-
2
teaspoons
lemon juice
Optional garnishes
-
lemon slices
-
thyme sprigs
Instructions
- Combine flour, salt, and pepper on a plate.
- Season chicken breasts with salt and dredge in flour mixture.
- Heat 2 tablespoons of butter in a skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side until golden brown and cooked through, then transfer to a platter and cover with foil.
- Wipe the pan and add bell pepper, cooking for 3-4 minutes.
- Add spinach and cook until wilted, then add cherry tomatoes and season the vegetables.
- Transfer vegetables to the platter with chicken.
- Melt remaining butter in the pan until browned, then whisk in honey, lemon juice, thyme, and season to taste.
- Pour the sauce over the chicken and vegetables, and serve with optional garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
347
Total fat
15g
Total carbohydrates
17g
Total protein
33g
Sodium
327mg
Cholesterol
121mg
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