Chicken in the Grass
Savor the vibrant, wholesome flavors of "Chicken in the Grass," a delightful one-pan dish that combines tender, golden-seared chicken breasts nestled in a bed of wilted baby spinach or mixed greens. Enhanced by the brightness of fresh lemon juice, the richness of garlic-infused olive oil, and a savory splash of chicken broth, this recipe achieves a perfect balance of comfort and elegance. Topped with fresh parsley and a sprinkle of parmesan cheese for added depth, "Chicken in the Grass" is both visually stunning and irresistibly flavorful. Ready in just 40 minutes, this easy yet impressive dish is ideal for weeknight dinners or casual entertaining. Serve it as is for a light meal or pair it with crusty bread or fluffy rice to soak up the luscious pan sauce. Perfect for anyone seeking simple, healthy, and utterly satisfying chicken recipes!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 6 cups baby spinach or mixed greens
- 2 tablespoons fresh parsley, chopped
- 0.5 cup chicken broth
- 0.25 cup parmesan cheese, grated (optional)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet.
Add the baby spinach or mixed greens to the skillet, stirring until the greens are wilted, about 2-3 minutes.
Return the chicken breasts to the skillet, nestling them into the greens. Spoon some of the liquid over the chicken.
Cover and let the chicken cook for an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Sprinkle the dish with chopped parsley and, if desired, grated parmesan cheese before serving.
Serve the chicken over the bed of greens, spooning extra pan sauce over the top for added flavor.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.5 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
