How to Pan Roast Chicken Breasts with Sautéed Spinach
Looking for a quick, healthy dinner that tastes amazing? This pan-roasted chicken breast recipe is exactly what you need. The chicken always comes out juicy and golden. No dry meat, no fuss. Pair it with a simple side of sautéed spinach, and you’ve got a meal that’s ready in under 30 minutes.
Pan-roasting chicken breasts locks in flavor. The sear on the outside adds a delicious crunch. Inside stays tender and moist.
This method is ideal for busy weeknights or special occasions. You don’t need fancy ingredients: just chicken, olive oil, garlic, and a few herbs.
The sautéed spinach is the perfect partner. It cooks fast, keeps its bright green color, and adds a boost of nutrients. Garlic and a squeeze of lemon brighten the flavor. You can even add a pinch of red pepper flakes for some extra heat.
This recipe is simple, healthy, and satisfying. It’s ideal for anyone who wants a balanced meal without spending hours in the kitchen. Plus, it’s perfect for meal prep or serving fresh. Try this pan-roasted chicken breasts with sautéed spinach today, and enjoy a flavorful dinner that your whole family will love.
Pan Roasted Chicken Breasts with Sauteed Spinach
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon miring rice wine
- 2 inch piece fresh ginger peeled and minced
- 1 tablespoon water
- 2 chicken breasts skinless
- flour for dredging
- 2 cloves garlic peeled
- ¼ cup olive oil plus 1 tablespoon
- ½ cup Parmesan cheese shavings
- 8 cups fresh spinach
- salt & pepper to taste
- aged balsamic vinegar
- lemon wedges for serving
Instructions
- Preheat the oven to 450° F. While the oven is heating, gather and prep any ingredients that need to be prepped.
- Place a saucepan over medium-high heat and add the soy sauce, honey, rice wine, ginger, and water. Stir, bring to a boil, lower the heat and simmer for 20 seconds. Immediately remove from heat and set aside to cool.
- Place the chicken breasts flat on a cutting board and carefully cut them in half horizontally to create four cutlets. If you are not comfortable cutting the breasts, ask your butcher to do this for you, but you can also purchase one of those special gloves that help prevent cutting yourself.
- Flatten the chicken cutlets to ¼ inch thickness using a meat mallet or rolling pin. This aims to tenderize the chicken meat and ensure even cooking. In addition, I usually place the cutlet between two pieces of wax paper to lessen the post-pounding cleanup.
- Add some flour to a shallow bowl, season with salt and pepper, and dredge the chicken cutlets in the flour. Be sure to shake off any excess flour before cooking.
- Heat a large fry pan over medium heat. When hot, add ¼ cup of olive oil. When the oil’s hot, add the chicken cutlets being careful not to crowd the pan. If necessary, cook in batches.
- You’ll start by pan frying the cutlets on one side for about 3 minutes until they are golden brown.
- Add the garlic clove, flip the chicken cutlets over and cook for an additional 2 minutes.
- Remove the cutlets from the pan and transfer them to a baking dish. Pour the marinade over the chicken cutlets and then cover with Parmesan shavings.
- Place the baking dish into the oven and bake for 8 minutes or until the cheese melts and starts to brown. Don’t let the cheese burn.
- While the chicken is in the oven, wipe out the frying pan with a paper towel, and return the pan to the stove over medium-high heat. Add the remaining tablespoon of olive oil and garlic clove. As soon as the oil is hot, add the spinach and saute until the spinach wilts. This should take no more than a couple of minutes—season with salt and pepper to taste.
- To serve, divide the spinach between four plates, add the cutlets, and drizzle the chicken and spinach with some aged balsamic vinegar.
- Place a lemon wedge on each plate. I like a squeeze of lemon on my spinach, but if your guests don’t, it still looks nice.
Notes
Chicken Preparation Tips
Choose Even-Sized Breasts – This ensures uniform cooking so both pieces finish at the same time.
Pound to Even Thickness – Lightly pound thick areas for consistent cooking and juicier meat.
Season Generously – Salt, pepper, and herbs enhance flavor. Season both sides before cooking.
Pat Dry – Remove excess moisture from chicken with a paper towel for better browning.
Preheat the Pan – A hot skillet creates a golden, crispy exterior.
Cooking Tips
Use a Mix of Oil and Butter – Oil prevents burning; butter adds flavor and browning.
Don’t Overcrowd the Pan – Leave space between breasts so they sear instead of steam.
Cook Skinless Breasts Over Medium Heat – Ensures golden color without drying out.
Use a Meat Thermometer – Cook to 165°F (74°C) for perfectly cooked chicken.
Let It Rest – Rest 5 minutes before slicing to retain juices.
Spinach Tips
Use Fresh Spinach – Baby spinach cooks quickly and stays tender.
High Heat, Quick Cook – Sauté for 2–3 minutes for bright, vibrant leaves.
Add Garlic Early – Infuses flavor without burning.
Season at the End – Salt draws water, so add it after spinach wilts.
Finish with Lemon or Olive Oil – Brightens flavor and adds richness.
What is Mirin?
Mirin is Japanese sweet rice wine used in much Japanese cooking and an excellent ingredient to have in your pantry to add acidity and sweetness to a dish. If you don’t have mirin, you can try substituting rice vinegar, rice wine vinegar (which we used), or little sugar to white wine or sherry vinegar with a bit of sugar added.
The recipe calls for Parmesan cheese shavings. I find the best way to produce these shavings is with a vegetable peeler.
It also calls for aged balsamic vinegar. I don’t think you need 50 or 25-year barrel-aged balsamic, but wouldn’t that be nice?
Did you know the first balsamic vinegars were sold in the United States just 40 years ago? They were brought here in 1977 by Chuck Williams, the founder of Williams-Sonoma?
