Garlic Chicken with Broccoli and Spinach

This Garlic Chicken with Broccoli and Spinach is a savory, satisfying dish that brings together juicy, tender chicken bathed in a garlicky sauce with crisp-tender broccoli and vibrant spinach. It comes together in one pan, making it simple, nutritious, and perfect for busy weeknights.

Why You’ll Love This Recipe

I love how this recipe combines protein and greens in a flavorful, easy-to-make meal. The garlic sauce coats everything with savory richness, and the mix of broccoli and spinach adds both color and nutrients. It’s a balanced dish that feels indulgent without being heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Fresh broccoli florets

• Fresh baby spinach

• Garlic cloves, minced

• Olive oil or preferred cooking oil

• Chicken broth or stock

• Soy sauce or tamari

• Lemon juice (optional for brightness)

• Salt and freshly ground black pepper

• Red pepper flakes (optional, for a little heat)

Directions

1. Prepare the chicken. Season chicken on both sides with salt and pepper.

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

3. Sauté garlic. In the same pan, reduce heat to medium, add a little more oil if needed, then add minced garlic and cook until fragrant, about 30 seconds.

4. Add the broccoli. Pour in chicken broth and soy sauce, then add broccoli florets. Cover and let steam until broccoli is bright green and crisp-tender, about 4–5 minutes.

5. Return chicken to pan. Nestle chicken back in, spoon some sauce over the top, and let it simmer for another 3–4 minutes until cooked through.

6. Add spinach. Stir in fresh spinach and lemon juice (if using), and cook until spinach wilts, about 1–2 minutes.

7. Serve. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Serve immediately.

Servings and Timing

• Servings: Makes about 4 servings.

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: Approximately 30 minutes

Variations

• Use chicken thighs instead of breasts for richer flavor.

• Substitute broccoli with cauliflower, asparagus, or bell peppers to switch up textures.

• Swap spinach for kale or Swiss chard if you’d like a heartier green.

• Make it sauce-heavy by adding a splash of cream or coconut milk after adding the spinach.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, warm gently in a skillet over medium heat, adding a splash of broth or water to revive the sauce and prevent drying out. Microwaving also works—cover loosely and heat in 30-second intervals, stirring in between.

FAQs

1. Can I use frozen vegetables instead of fresh?

Yes, frozen broccoli or spinach works too. If using frozen, gently thaw first and adjust cooking time—spinach will wilt faster, so add it later to avoid overcooking.

2. Is this recipe gluten-free?

It can be. I use tamari or a gluten-free soy sauce to keep it gluten-free. Just check the labels to be sure.

3. Can I make this dairy-free?

Absolutely—it’s naturally dairy-free. I stick with oil or broth, so there’s no need to worry about dairy unless I decide to add cream for extra richness.

4. What should I serve with this dish?

I often pair it with steamed rice, quinoa, or noodles to soak up the garlicky sauce. Cauliflower rice also makes it low-carb and just as tasty.

5. Can I meal prep this ahead of time?

Yes! I cook it all the way through and let it cool before storing. When I’m ready to eat, I reheat it in a pan or microwave. The flavors stay great, and it’s easy to grab and go.

Conclusion

This Garlic Chicken with Broccoli and Spinach is one of my favorite go-to meals. It’s quick, healthy, and full of flavor, yet flexible enough to adapt to what’s in my fridge. Perfect for busy nights or meal prepping ahead. I hope you enjoy it as much as I do!