A bright, garlicky one-pan chicken dinner with tender broccoli and silky spinach. Juicy seared chicken, sweet bloomed garlic, a splash of lemon, and optional Parmesan make this a fast, flavorful, and nutrient-packed weeknight staple.
1tablespoonunsalted butter (optional, for richness)
1/4cupgrated Parmesan cheese (optional)
cooked rice, quinoa, or cauliflower rice, for serving (optional)
Instructions
Pat chicken dry and cut into even bite-sized pieces. Season with a pinch of salt and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear 6–8 minutes, stirring once or twice, until golden and cooked through (165°F). Transfer to a plate with any juices.
Reduce heat to medium. Add remaining 1 tablespoon olive oil, then stir in minced garlic. Cook 30 seconds until fragrant and pale golden (avoid browning).
Add broccoli and toss to coat in garlicky oil. Cook 2–3 minutes until bright green with light browning.
Pour in broth, cover, and steam 2–3 minutes until broccoli is tender-crisp.
Uncover, add spinach, and cook 1 minute, stirring, until just wilted.
Return chicken (and juices) to the skillet. Season to taste with salt, black pepper, and red pepper flakes if using; toss to coat.
Remove from heat. Stir in lemon juice and swirl in butter if using for a glossy finish.
Sprinkle with Parmesan if desired. Serve over rice, quinoa, or cauliflower rice and add extra lemon to taste.