Chicken Spinach with Rosemary Onion
Elevate your weeknight dinner routine with this flavorful Chicken Spinach with Rosemary Onion recipe! Tender, golden-seared chicken breasts are simmered in a rich, aromatic sauce featuring caramelized onions, fresh rosemary, and garlic, all deglazed with a splash of chicken broth. The addition of fresh baby spinach brings a vibrant, nutrient-packed twist to this one-pan dish. With just 15 minutes of prep and simple ingredients like olive oil, butter, and spices, this recipe is an easy yet elegant meal perfect for busy nights or intimate dinners. Serve this savory delight on its own or pair it with crusty bread or mashed potatoes to soak up every bit of the delicious sauce.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 6 cups baby spinach
- 1 large yellow onion
- 1 tablespoon fresh rosemary
- 3 pieces garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cup chicken broth
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Thinly slice the yellow onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chicken breasts to the skillet and sear for 5-6 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter.
Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are softened and caramelized.
Stir in the minced garlic and fresh rosemary, cooking for an additional 1-2 minutes until fragrant.
Pour in the chicken broth to deglaze the skillet, scraping up browned bits from the bottom of the pan.
Return the chicken breasts to the skillet and spoon some of the onion mixture over them.
Lower the heat to medium-low, cover the skillet, and let the chicken cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
Add the baby spinach to the skillet and gently stir it into the sauce and onions. Cover and cook for 2-3 minutes, or until the spinach is wilted.
Remove the skillet from heat and adjust salt and pepper to taste, if necessary.
Serve the chicken breasts with the spinach and onion mixture on top. Enjoy!
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2114 mg | 92% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.7 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 383 mg | 8% | |
*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.
