Asado Chicken Breasts & Sauteed Garlic Spinach - Easy Dinner
Tired of the same old dinner rotation? Craving something flavorful, satisfying, and refreshingly simple after a long day? We've all been there: staring into the fridge, wanting more than just "easy," but less than a full-blown culinary project. Well, consider your weeknight dinner dilemma officially solved! We're about to show you how to create a vibrant, protein-packed meal that's bursting with flavor, incredibly quick to prepare, and surprisingly elegant. Get ready for Asado Chicken Breasts & Sautéed Garlic Spinach – your new favorite Easy Dinner that delivers on taste and simplicity, every single time.
Why This Recipe is Awesome
This recipe hits that sweet spot: flavor-forward but not fussy. You get smoky, slightly citrusy, garlicky chicken that feels like you grilled it on a rooftop in Buenos Aires even if you cooked it on your stove. Cool, right?
It’s also pretty forgiving. Overcook a smidge? The marinade helps keep the chicken juicy. Forgot the parsley? No problem — it still tastes like you know what you’re doing. Idiot-proof? Mostly. Even I didn’t mess it up the first time.
Finally, the spinach? Fast. Ten minutes from pan to plate. It brightens the whole meal and makes you feel healthy while you eat it. Win-win.
Ingredients Youll Need
| Ingredient | Amount | Notes (AKA “Why this is here”) |
|---|---|---|
| Boneless, skinless chicken breasts | 2 large (about 1 to 1.25 lbs) | Flatten or butterfry if thick — even cooking = happy results. |
| Olive oil | 3 tbsp (plus extra for spinach) | For cooking and making the marinade actually stick. |
| Smoked paprika | 1 tbsp | Gives that asado-ish smoky vibe. Don’t skip. |
| Ground cumin | 1 tsp | Earthy, warm — nice with paprika. |
| Dried oregano | 1 tsp | Herby backbone. Use fresh if you have it (1 tbsp). |
| Garlic cloves | 4 total (2 minced for marinade, 2 sliced for spinach) | Garlic = personality. Don’t go light. |
| Lemon | 1 for juice + wedges to serve | Brightens everything. Squeeze generously. |
| Honey or brown sugar | 1 tsp | Balances the acid and smoke — subtle sweetness. |
| Salt & pepper | To taste (about 1 tsp salt) | Season early and again after cooking. |
| Baby spinach | 10–12 oz (about one bag) | Cook fast, wilt down big-time, tastes great. |
| Red pepper flakes | Pinch or 1/4 tsp | Optional kick. I say go for it. |
| Butter | 1 tbsp (optional) | Finishes the spinach if you want silky richness. |
Step-by-Step Instructions
- Prep the chicken: Pat the breasts dry and trim any fat. If one breast is thick, slice it horizontally or pound it to about 3/4" thickness so both cook evenly.
- Make the marinade: In a bowl combine 3 tbsp olive oil, smoked paprika, cumin, oregano, 2 minced garlic cloves, juice of half a lemon, honey, 1 tsp salt, and a few grinds of black pepper. Whisk. Smells good already, right?
- Marinate: Rub the marinade over the chicken, coating well. Let it sit for at least 15 minutes — longer if you have time (up to 2 hours in the fridge). BTW, even a brief rest does wonders.
- Preheat your pan and oven: Heat a heavy skillet (cast iron is ideal) over medium-high. Preheat oven to 400°F (200°C). You’ll sear first, then finish in the oven for juiciness.
- Sear the chicken: Add a splash of oil to the hot pan. Place breasts in the pan and don’t fuss with them for 3–4 minutes — you want a nice crust. Flip and sear the other side 2–3 minutes.
- Finish in the oven: Transfer the skillet to the oven for 6–10 minutes, depending on thickness. Cook until internal temp reaches 165°F (74°C). Let the chicken rest 5 minutes before slicing — this keeps it juicy. Do not skip resting.
- Make the garlic spinach: While the chicken rests, heat 1–2 tbsp olive oil in a clean skillet over medium. Add sliced garlic and red pepper flakes; cook 30–45 seconds until fragrant. Don’t burn it — burnt garlic = sad.
- Wilt the spinach: Add spinach in batches, tossing quickly with tongs. Sprinkle a pinch of salt and squeeze a bit of lemon juice. When it’s mostly wilted, turn off the heat and stir in the butter if using for silky texture.
- Slice and plate: Slice the chicken against the grain. Serve over or beside the garlicky spinach. Add lemon wedges and a final crack of pepper. If you’re feeling fancy, drizzle a touch of olive oil over the chicken.
- Eat immediately: Give it to your hungry self while it’s still warm. You earned this meal. High five.
Common Mistakes to Avoid
- Not flattening thick breasts: Thick chicken cooks unevenly. Flatten or butterfly so you don’t end up with one dessert and one hockey puck.
- Skipping the sear: Searing gives flavor and texture. Skip it and the chicken tastes… boring.
- Burning the garlic: Garlic cooks fast; low and slow once it browns a bit, then toss spinach. Burnt garlic tastes acrid — instant meal regret.
- Overcrowding the pan: Crowd the chicken or spinach and you steam instead of sear/wilt. Give things breathing room.
- Not resting the chicken: Cutting right away lets all the juices run off. Rest 5 minutes and keep that juiciness where it belongs.
Alternatives & Substitutions
No chicken? No problem. Use boneless chicken thighs if you like darker meat — they’re forgiving and more forgiving… seriously. If you want to go vegetarian, firm tofu or large portobello mushrooms marinated the same way work great. Press the tofu first.
Out of smoked paprika? Use regular paprika + a tiny drop of liquid smoke if you have it. No lemon? Swap in a splash of white wine vinegar or a tablespoon of red wine vinegar. No honey? Brown sugar or maple syrup works.
Spinach alternatives: kale (massage it a bit), chard, or even arugula. Kale will take a touch longer to wilt — give it an extra minute or two. Want creamier greens? Stir in a spoonful of cream cheese or a splash of cream at the end.
Looking to low-carb or keto it? Ditch the honey. Carb-lover? Serve it with a simple couscous, rice, or roasted potatoes. IMO, roasted fingerlings are very compatible with the smoky flavors.
FAQ (Frequently Asked Questions)
Can I marinate the chicken overnight? Sure — go for it. Longer marination boosts flavor. Just keep it in the fridge and bring it out 15 minutes before cooking so it’s not fridge-cold.
Can I grill this instead of using a skillet and oven? Absolutely. Grill over medium heat, watch for flare-ups, and aim for the same internal temp (165°F). Grill marks = instant style points.
What’s the best way to tell the chicken is done without a thermometer? Press the thickest part; it should feel springy, not rock-hard. Cut a tiny slice to check — juices should run clear. But honestly, a quick thermometer takes the guesswork out. Worth it.
Can I make the spinach ahead of time? You can, but it loses that fresh bright quality. If you must, reheat gently in a pan with a splash of water or olive oil — don’t overcook.
How spicy is this? Mild by default. If you like heat, add an extra pinch of red pepper flakes or a dash of cayenne to the marinade. If you’re a chicken-wuss about spice, skip the flakes.
Any tips for juicier chicken? Don’t overcook, sear first, and always rest. Also, pat the chicken dry before marinating so the marinade adheres and forms a nice crust.
Final Thoughts
There you go — a dinner that looks like you tried harder than you actually did. Bold spices, juicy chicken, and garlicky greens that show up and behave. It’s quick enough for weeknights and tasty enough for guests. Feel free to tweak — cooking’s not religion, it’s fun.
One last tip: If you want an extra flavor pop, toss a spoonful of chopped parsley or cilantro over the plated chicken. Fresh herbs make everything feel fancy (and you get to pretend you did that on purpose).
Now go impress someone—or yourself—with your new culinary skills. Youve earned it. High five to you, chef.
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