Description

This Garlic Chicken with Broccoli and Spinach is a quick, healthy one-pan stovetop meal featuring tender chicken breast sautéed with garlic, vibrant broccoli florets, and fresh spinach. Enhanced with a savory blend of low-sodium chicken broth, soy sauce, and a touch of crushed red pepper flakes, it offers a flavorful and balanced dish perfect for a wholesome weeknight dinner. Serve with lemon wedges for a zesty finish.

Ingredients

Scale

Chicken and Vegetables

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups broccoli florets
2 cups fresh spinach

Seasonings and Sauces

2 tablespoons olive oil
4 garlic cloves, minced
1/4 cup low-sodium chicken broth
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Garnishes

Lemon wedges for serving

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Instructions

Heat the oil and cook chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season them with salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned on the outside and fully cooked through.
Add garlic: Add the minced garlic to the skillet and sauté for about 1 minute until it becomes fragrant without burning.
Steam broccoli: Add the broccoli florets and low-sodium chicken broth to the skillet. Cover with a lid and let the broccoli steam for 3 to 4 minutes until tender-crisp.
Incorporate soy sauce and spices: Remove the lid, stir in soy sauce and crushed red pepper flakes if using. Mix well to combine all flavors.
Add spinach and finish cooking: Add the fresh spinach to the skillet and cook for an additional 1 to 2 minutes until wilted. Toss everything together to ensure the chicken and vegetables are coated evenly with the sauce.
Serve: Transfer to plates and serve hot with lemon wedges on the side for squeezing over the dish for a refreshing citrus touch.

Notes

Serve over brown rice, quinoa, or cauliflower rice for a complete and filling meal.
For a variation, substitute kale instead of spinach for a different leafy green.
You can use chicken thighs instead of breasts for a juicier texture.