Pan-Seared Chicken with Spinach & Cherry Tomatoes

Pan-Seared Chicken with Spinach & Cherry Tomatoes

Ingredients (2–3 servings)

Chicken

• 3–4 boneless, skinless chicken breasts (or cutlets)

• Salt & freshly ground black pepper

• 1 tsp paprika

• ½ tsp chili flakes (optional)

• 2 tbsp olive oil

Sauce & Veg

• 3 cloves garlic, minced

• 1½ cups cherry tomatoes (whole or halved)

• 4 cups fresh spinach

• ½ cup chicken broth

• 1 tbsp butter

• 1 tsp balsamic vinegar or lemon juice

Instructions

1. Season the chicken
   Pat chicken dry. Season generously with salt, pepper, paprika, and chili flakes.

2. Sear the chicken
   Heat olive oil in a large skillet over medium-high heat.
   Sear chicken 4–5 minutes per side until golden brown and cooked through.
   Remove and set aside.

3. Build the sauce
   In the same pan, lower heat to medium.
   Add garlic and sauté 30 seconds until fragrant.
   Add cherry tomatoes and cook until blistered and slightly softened.

4. Wilt the spinach
   Add spinach to the pan and stir until just wilted.

5. Deglaze
   Pour in chicken broth and balsamic (or lemon).
   Simmer 2–3 minutes, scraping up browned bits.

6. Finish
   Stir in butter for a glossy sauce.
   Return chicken to the pan, spoon sauce over top, and simmer 1–2 minutes.

Serving Ideas

• Over rice, mashed potatoes, or orzo

• With crusty bread to soak up the sauce

• Add parmesan or fresh basil on top