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Juicy golden seared chicken breasts in a lemon herb garlic pan sauce with cherry tomatoes and spinach in a cast iron skillet

15-Minute Mediterranean Lemon Herb Chicken Skillet for Two (Easy Healthy Dinner)

The ultimate healthy dinner recipe for two! Juicy, golden-seared chicken breasts simmered in a vibrant garlic lemon pan sauce with sweet cherry tomatoes and tender baby spinach. 38g of protein, under 340 calories, and made in one skillet in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Dinner for Two, Healthy Dinner, Low-Carb
Cuisine: American, Healthy, Mediterranean
Calories: 335
Ingredients Method

Ingredients
  

Chicken & Seasoning
  • 2 medium boneless skinless chicken breasts (approx. 12-14 oz total) pounded to ½-inch even thickness
  • 1 tablespoon extra virgin olive oil for searing
  • ½ teaspoon garlic powder dry seasoning
  • ½ teaspoon dried oregano crushed
  • ½ teaspoon fine sea salt to taste
  • ¼ teaspoon freshly cracked black pepper to taste
Lemon Herb Garlic Sauce & Veggies
  • 3 cloves fresh garlic thinly sliced or minced
  • ½ cup low-sodium chicken bone broth or vegetable broth forms the savory pan reduction
  • 2 tablespoons fresh lemon juice about ½ large lemon
  • 4 slices fresh lemon wheels caramelized in pan
  • 1 cup sweet cherry tomatoes halved
  • 2 cups fresh baby spinach packed
  • 1 tablespoon fresh rosemary or thyme finely chopped

Method
 

Pound & Sear the Chicken
  1. Place chicken breasts between parchment paper and gently pound with a rolling pin or meat mallet to an even ½-inch thickness. This ensures ultra-juicy, lightning-fast 6-minute cooking without drying out.
  2. Season both sides of the chicken generously with garlic powder, dried oregano, salt, and black pepper.
  3. Heat 1 tbsp olive oil in a wide cast-iron or heavy skillet over medium-high heat. Add chicken and sear undisturbed for 3 to 4 minutes until deeply golden brown. Flip and sear the other side for 2 to 3 minutes. Transfer chicken to a clean plate.
Make the 2-Minute Lemon Pan Sauce
  1. Lower heat to medium. In the same skillet, add sliced garlic and lemon wheels. Sauté for 30 seconds until fragrant.
  2. Pour in chicken broth and lemon juice, scraping up all the golden caramelized bits (fond) from the bottom of the pan with a wooden spoon. Add cherry tomatoes and simmer for 2 minutes until tomatoes start bursting.
  3. Toss in baby spinach and fresh herbs. Return the seared chicken breasts and accumulated juices into the pan. Simmer for 1 minute until spinach is just wilted and sauce lightly coats the chicken.
  4. Divide between two plates and spoon the warm lemon-garlic tomato pan juices over the chicken. Serve with a crisp green salad or warm quinoa!