Lemon-Pepper Chicken and Spinach Skillet

A simple yet flavorful high-protein dish, featuring perfectly seared chicken breast complemented by fresh, lemony spinach sauté.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by preparing the chicken breast. Place it between two sheets of plastic wrap and use a meat mallet to pound it to an even thickness. This ensures the chicken cooks evenly and stays juicy. Season both sides with cracked black pepper.
2. 2.
   Heat a non-stick skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully place the chicken breast in the pan. Cook for about 5-6 minutes on one side until it’s golden brown. Flip the chicken and squeeze half of the fresh lemon juice over it. Continue cooking for another 5-6 minutes until it's cooked through with an internal temperature of 165°F. If your chicken browns too quickly, lower the heat to prevent burning while ensuring the inside cooks thoroughly.
3. 3.
   Remove the chicken from the skillet and let it rest on a cutting board. While the chicken is resting, add the remaining lemon juice to the skillet. Add the baby spinach and sauté quickly, stirring constantly until the leaves are just wilted, about 1-2 minutes. Be careful not to overcook the spinach; it should be vibrant and tender.
4. 4.
   Slice the rested chicken breast against the grain for tenderness. Plate it alongside the spinach and drizzle any remaining juices from the skillet over the top. This step enhances the dish with extra flavor.
5. 5.
   If the chicken appears dry, add a tablespoon of water or broth to the skillet to deglaze, scraping up any flavorful bits stuck to the pan. Adjust seasoning with more pepper or a pinch of salt if needed. Serve immediately while warm.