Asado Chicken Breast Recipe with Sauteed Garlic Spinach

Asado Chicken Breasts Recipe with Sauteed Garlic Spinach brings smoky citrus, garlicky bite, and juicy chicken in every forkful. It suits busy cooks who want a bold weeknight dinner in about 35 minutes, but it also feels special enough for date night. I toss it together when my neighbor swings by and I still have my slippers on.

Homemade Asado Chicken Breasts Recipe with Sauteed Garlic Spinach

This Asado Chicken Breasts Recipe with Sautéed Garlic Spinach packs bright citrus, warm spices, and quick skillet technique that keeps the chicken tender. You also get a built-in side, because the garlicky spinach sops up every drop of flavor.

Ingredients You’ll Need

• Chicken
  • 4 small boneless, skinless chicken breasts, 5 to 6 ounces each (or 2 large breasts sliced into cutlets)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
• Asado marinade
  • 3 tablespoons olive oil
  • Zest of 1 orange and 1 lime
  • Juice of 1 orange and 1 lime
  • 1 tablespoon apple cider vinegar or white vinegar
  • 4 garlic cloves, minced or 2 teaspoons garlic paste (jarred works fine)
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if you have it)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle or ancho chili powder
  • 1 teaspoon honey or brown sugar
  • 1/2 teaspoon kosher salt
• Sautéed garlic spinach
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 garlic cloves, thinly sliced
  • 10 ounces baby spinach, prewashed
  • Pinch red pepper flakes
  • Lemon wedge or 1 teaspoon red wine vinegar
  • Salt and pepper to taste
• Garnish and serve
  • Lime wedges
  • Chopped cilantro or scallions

Pantry shortcuts and swaps:

• Use bottled naranja agria or mojo marinade in place of the citrus-vinegar mix.
• Sub boneless chicken thighs for extra juiciness; adjust cook time by 2 to 3 minutes.
• Swap kale or chard for spinach; cook a minute or two longer.
• Use adobo seasoning in place of some spices if your pantry runs light.

Equipment:

• 12-inch skillet, cast iron or stainless
• Tongs and a spatula
• Mixing bowl or zip-top bag
• Microplane or garlic press
• Instant-read thermometer
• Citrus juicer

How to Make Asado Chicken Breast Recipe with Sauteed Garlic Spinach

Mix the marinade, 5 minutes

• Combine olive oil, citrus zest and juices, vinegar, garlic, cumin, oregano, smoked paprika, chipotle, honey, and salt in a bowl.
• Taste and adjust salt or honey so the mix hits bright, savory, and lightly sweet.

Prep and marinate the chicken, 15 to 30 minutes

• Pat the chicken dry and season both sides with salt and pepper.
• Coat the chicken in the marinade in a bowl or bag. Chill 15 to 30 minutes while you prep the spinach. Avoid longer than 4 hours because high-acid marinades start to toughen the meat.

Sear the chicken, 6 to 8 minutes

• Heat a skillet over medium-high until oil shimmers. Add 1 tablespoon olive oil.
• Wipe excess marinade from the chicken so it sears, not steams. Lay the pieces in the hot pan without crowding.
• Sear 3 to 4 minutes on the first side until deep golden, then flip and cook 3 to 4 minutes more. Aim for 160 to 165 F at the thickest part. Transfer to a plate and tent loosely.

Sauté the garlic spinach, 2 to 3 minutes

• Lower heat to medium. Add butter to the same skillet. Add sliced garlic and red pepper flakes. Stir 30 seconds until fragrant.
• Add spinach in handfuls. Toss until it wilts and turns glossy green, 1 to 2 minutes. Season with salt, pepper, and a squeeze of lemon or a splash of vinegar.

Rest, slice, and serve

• Let the chicken rest 5 minutes, then slice against the grain.
• Spoon spinach onto plates, top with chicken, and drizzle any pan juices over everything. Finish with cilantro and a fresh lime squeeze.

Tips & Tricks

• Pound or butterfly thicker breasts to 1/2 inch so they cook evenly.
• Pat the chicken very dry before searing for better browning.
• Preheat the skillet until oil shimmers; that sizzle signals a good crust.
• Keep marinating time short; acid works fast.
• Use a thermometer and pull the chicken at 160 F; carryover raises the temp to 165 F.
• Deglaze the pan with a splash of chicken stock or orange juice for extra sauce.
• Slice the garlic thin so it perfumes the oil without burning.
• Swap spinach for kale or chard and add 1 to 2 minutes to the cook time.

What to Serve with Asado Chicken Breast

Spoon the chicken and spinach over cilantro rice, coconut-lime rice, or garlic mashed potatoes. Charred corn, black beans, or quinoa round out the plate and love the citrusy pan juices. Warm tortillas make a quick taco night, especially with avocado and a spoon of chimichurri or aji verde. Pour a crisp Sauvignon Blanc, a light lager, or a citrusy sparkling water.

Make-Ahead and Storage

• Make the marinade up to 3 days ahead and keep it chilled in a sealed jar. Marinate the chicken up to 4 hours before cooking.
• Store cooked chicken and spinach in separate airtight containers in the fridge for 3 to 4 days.
• Freeze cooked chicken for up to 2 months. Skip freezing the spinach for best texture.
• Reheat sliced chicken gently in a covered skillet with a splash of broth over medium-low heat until warm, about 4 to 6 minutes, or in a 300 F oven for 10 to 12 minutes. Warm the spinach in a skillet over low heat just until hot.

Ally Sanders

Asado Chicken Breasts with Sautéed Garlic Spinach

Juicy asado-style marinated chicken breasts seared or grilled to perfection and served over a bed of sautéed garlic spinach for a simple, protein-packed meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Ingredients

  

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper

• 1 tablespoon olive oil
• 2 cloves garlic, thinly sliced
• 10 ounces fresh baby spinach
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Instructions

 

1. Place the chicken breasts in a shallow dish or resealable bag.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, chili flakes (if using), salt, and black pepper.
3. Pour the marinade over the chicken, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

1. Preheat a grill pan or skillet over medium-high heat and lightly oil the surface.
2. Remove the chicken from the marinade, letting excess drip off, and place the breasts on the hot pan.
3. Cook for 5–7 minutes per side, or until the chicken is browned and the internal temperature reaches 165°F (74°C).
4. Transfer the cooked chicken to a plate, tent loosely with foil, and let rest for 5 minutes before slicing.

1. While the chicken rests, heat olive oil in a large skillet over medium heat.
2. Add the sliced garlic and sauté for 30–60 seconds until fragrant but not browned.
3. Add the spinach in batches, tossing with tongs as it wilts, until all the spinach is added and just wilted.
4. Season with salt and black pepper, and stir in lemon juice if using. Remove from heat.

1. Divide the sautéed garlic spinach among serving plates.
2. Slice the asado chicken breasts and arrange over the spinach.
3. Serve immediately while hot.

Notes

Nutrition Information
Approximate per serving (1 chicken breast with 1/4 of the spinach): 320 calories; fat 17 g; saturated fat 3 g; carbohydrates 6 g; fiber 2 g; sugars 1 g; protein 37 g; sodium 620 mg. Values will vary based on exact ingredient brands, marinade time, and portion size.