Roasted Chicken with Spinach
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 50 minutes and tastes like you spent way more effort than you actually did. The chicken stays incredibly juicy when you roast it alongside garlicky spinach, which is packed with iron and nutrients that'll keep you feeling great. Everything goes on one pan, which means minimal cleanup and maximum flavor as the chicken juices mingle with the spinach and herbs. It's the kind of meal that feels special enough for company but simple enough that I make it all the time for my family.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, patted dry)
- 1420 mlfresh spinach(loosely packed)
- 5garlic cloves(minced)
- 3 tablespoonsolive oil
- 1lemon(zested and halved)
- 2 teaspoonsfresh thyme(dried thyme works too)
- 1 teaspoonsalt(divided)
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
- 1shallot(thinly sliced)
- 59 mlvegetable broth
- 59 mlparmesan cheese(grated, optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the chicken breasts dry with paper towels and season both sides generously with half the salt, black pepper, lemon zest, and thyme.
Tip: Dry chicken ensures better browning and more even cooking.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the seasoned chicken breasts in the pan and sear for 3-4 minutes per side until golden brown. Transfer to a plate.
Tip: Don't move the chicken while searing—let it develop a flavorful crust.
- 3
In the same skillet, add the sliced shallot and cook for 1 minute until fragrant. Add minced garlic and sauté for another 30 seconds, stirring constantly to prevent burning.
Tip: Cooking the garlic briefly prevents it from becoming bitter.
- 4
Add the fresh spinach to the skillet in batches, stirring and allowing each handful to wilt before adding more. This should take about 2-3 minutes total.
Tip: Adding spinach gradually prevents overcrowding and promotes even wilting.
- 5
Season the spinach with the remaining salt and red pepper flakes if using. Create a slight well in the center of the spinach and arrange the seared chicken breasts on top.
Tip: Placing chicken on the spinach keeps it elevated and prevents it from steaming.
- 6
Pour the vegetable broth around the chicken (not directly on it). Squeeze the lemon halves over the chicken and place them in the skillet.
Tip: The broth creates steam to keep everything moist while roasting.
- 7
Transfer the skillet to the preheated oven and roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part with a meat thermometer.
Tip: Using a meat thermometer ensures your chicken is perfectly cooked, not overcooked.
- 8
Remove from the oven and let rest for 3-4 minutes. Top with grated parmesan if desired, and serve directly from the skillet with the roasted lemon halves alongside.
Tip: Resting allows juices to redistribute throughout the chicken for maximum tenderness.
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