Asado Chicken Breasts with Sautéed Garlic Spinach tastes smoky, citrusy, and garlicky, with juicy chicken and silky greens that soak up every drop. It suits busy weeknights and meal prep, and you can plate it in about 35 minutes. I made this after a long photo shoot and stood at the stove with a fork, totally unbothered by the fancy plates in the cabinet.
Why You Should Try This Asado Chicken Breasts with Sautéed Garlic Spinach
Asado Chicken Breasts with Sautéed Garlic Spinach brings bright spice, zesty citrus, and a quick skillet method that keeps the meat tender. You get weeknight speed with weekend flavor, and the garlicky spinach gives you a built-in side. The pan sauce ties it all together with zero fuss.
Bold, juicy chicken with a citrus kick and garlicky greens that vanish from the plate fast, even for the spinach skeptics ★★★★★
Ingredients You’ll Need
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Chicken
- 2 large boneless, skinless chicken breasts, about 1.25 pounds total
- 1.5 teaspoons kosher salt (Diamond Crystal; use 1 teaspoon if using Morton)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (Mexican oregano if you have it)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground coriander, optional
- 1/4 teaspoon chipotle powder or chili powder, optional heat
- 3 tablespoons orange juice (or pineapple juice)
- 1 tablespoon fresh lime juice
- 1 tablespoon red wine vinegar or apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon brown sugar or honey, optional balance
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Sautéed Garlic Spinach
- 1 tablespoon olive oil
- 1 tablespoon butter, optional or use more olive oil for dairy-free
- 4 garlic cloves, thinly sliced (jarred minced garlic works in a pinch)
- 10 ounces baby spinach, prewashed bag, or use frozen spinach that you thaw and squeeze dry
- 1/4 teaspoon red pepper flakes, optional
- Pinch kosher salt and black pepper
- Lemon wedge, to finish
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Quick Pan Sauce
- 1/3 cup low-sodium chicken broth or water plus 1/2 teaspoon bouillon paste
- 1 teaspoon butter
- 1 teaspoon chopped cilantro or parsley
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Pantry shortcuts and brand notes
- Use 2 tablespoons store-bought asado seasoning blend instead of the spice list. I like Badia, Penzeys, or McCormick. Add citrus and oil as listed.
- No oranges on hand? Use bottled orange juice or a splash of OJ concentrate with water.
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Equipment
- 12-inch stainless steel or cast-iron skillet
- Instant-read thermometer
- Small bowl and whisk or a jar with lid
- Tongs
- Cutting board, chef’s knife, paper towels
How to Make Asado Chicken Breasts with Sautéed Garlic Spinach
Prep the chicken, 5 minutes
- Trim the chicken. Butterfly any thick end or lightly pound to an even 1/2 to 3/4 inch thickness for even cooking.
- Pat dry with paper towels. Even surface moisture means better browning.
Mix the asado marinade, 5 minutes
- In a bowl, whisk the salt, cumin, smoked paprika, oregano, garlic powder, onion powder, black pepper, coriander, chipotle powder, orange juice, lime juice, vinegar, olive oil, and brown sugar.
- Add chicken and coat well. Marinate 15 to 30 minutes on the counter, or up to 12 hours in the fridge. If you chill it, bring it to room temp for 15 minutes before cooking.
Sear the chicken, 8 to 10 minutes
- Heat the skillet over medium-high. Add a light swirl of oil if the pan looks dry.
- Shake excess marinade off the chicken. Lay it in the hot pan and let it sear 3 to 4 minutes until a deep golden crust forms.
- Flip and cook 3 to 5 minutes more. Check with a thermometer and pull at 160 degrees Fahrenheit. Tent loosely and rest 5 minutes to reach 165.
Make a quick pan sauce, 3 minutes
- Lower heat to medium. Splash in the broth and scrape up browned bits.
- Simmer 1 to 2 minutes until it reduces slightly. Off heat, swirl in butter and herbs. Spoon over the chicken.
Sauté the garlic spinach, 4 to 5 minutes
- In the same pan, wipe out any dark bits if needed. Add olive oil and butter over medium heat.
- Add sliced garlic and red pepper flakes. Stir 30 seconds until fragrant.
- Add spinach in handfuls, tossing until it wilts, 1 to 2 minutes total. Season with a pinch of salt and pepper, then squeeze in lemon.
Plate it up, 2 minutes
- Slice the chicken across the grain. Spoon sauce over the top.
- Pile the garlicky spinach on the side. Finish with a sprinkle of herbs if you like.
Tips & Tricks
- Pound chicken to even thickness so it cooks evenly and stays juicy.
- Use a store-bought asado blend to save time. Mix it with citrus, oil, and a small pinch of sugar for balance.
- Dry the surface before searing. Moisture fights browning.
- Pull chicken at 160 degrees and rest. Carryover brings it to 165 without drying it out.
- Cast iron gives the boldest crust. Preheat it well before the chicken goes in.
- Spinach shrinks a lot. Double it if you want leftovers.
- Swap greens with chard or kale. Give them 2 to 3 extra minutes to soften.
- Keep it dairy-free by skipping butter. Olive oil handles the job.
- Want more heat? Add extra chipotle powder or more red pepper flakes.
What to Serve with Asado Chicken Breasts with Sautéed Garlic Spinach
Cilantro-lime rice, roasted potatoes, or warm tortillas all work with the citrusy asado spice. I also like quinoa or cauliflower rice when I want something lighter. Grilled corn, charred peppers, or a sliced avocado salad round out the plate. Pour a chilled Sauvignon Blanc or a crisp lager, or go with sparkling water and a big squeeze of lime.
Make-Ahead and Storage
- Marinate ahead: Refrigerate chicken in the marinade up to 12 hours. Any longer and the acid can toughen the meat.
- Fridge: Store cooked chicken and spinach separately in airtight containers. The chicken keeps 3 to 4 days, the spinach 2 to 3 days.
- Freezer: Freeze sliced chicken with a little sauce up to 3 months. I skip freezing the spinach, but you can freeze it up to 1 month if you press out extra liquid first.
- Reheat: Warm chicken in a covered skillet over low heat with a splash of broth, 3 to 5 minutes. Or heat in a 300 degree oven, covered, about 10 to 12 minutes. Microwave gently at 50 percent power in short bursts to avoid overcooking. Rewarm spinach in a skillet just until hot.
Asado Chicken Breasts with Sautéed Garlic Spinach
Asado Chicken Breasts with Sautéed Garlic Spinach is a flavorful, protein-packed main dish featuring grilled or pan-seared marinated chicken served over tender garlicky spinach.
Ingredients
Instructions
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, salt, and black pepper to make the marinade.
- Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat evenly. Marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.
- Preheat a grill pan or skillet over medium-high heat. Lightly oil the grates or pan.
- Cook the chicken breasts for 6–8 minutes per side, or until nicely browned and the internal temperature reaches 165°F (74°C). Transfer to a plate, tent loosely with foil, and let rest for 5 minutes.
- While the chicken rests, heat olive oil in a large skillet over medium heat.
- Add the sliced garlic and cook for 30–60 seconds, stirring frequently, until fragrant and just starting to turn golden; do not let it burn.
- Add the spinach in batches, tossing with tongs until it wilts and all the leaves fit in the pan.
- Season with salt and black pepper and cook for 2–3 minutes, until the spinach is tender and most of the moisture has evaporated. Stir in lemon juice if using, then remove from heat.
- Slice the rested chicken breasts against the grain.
- Divide the sautéed garlic spinach among serving plates and top with sliced asado chicken.
- Serve warm, garnishing with additional lemon wedges or fresh herbs if desired.
Notes
Nutrition Information
Approximate per serving (1 chicken breast with 1/4 of the spinach): 310 calories; fat 17 g; saturated fat 3 g; carbohydrates 6 g; fiber 2 g; sugars 1 g; protein 35 g; sodium 420 mg. Values will vary based on brands, exact ingredient sizes, and portion size.
Approximate per serving (1 chicken breast with 1/4 of the spinach): 310 calories; fat 17 g; saturated fat 3 g; carbohydrates 6 g; fiber 2 g; sugars 1 g; protein 35 g; sodium 420 mg. Values will vary based on brands, exact ingredient sizes, and portion size.