Asado Chicken Breast with Sautéed Garlic Spinach Recipe
If you’re on the lookout for a vibrant, flavor-packed dinner that comes together in under an hour, you’ll absolutely fall in love with Asado Chicken Breast with Sautéed Garlic Spinach. Imagine juicy chicken breasts marinated in a savory, slightly-sweet asado-inspired sauce, then seared to golden perfection and nestled atop a bed of garlicky, buttery spinach. This recipe brings big, bold Filipino-inspired flavors to your weekday kitchen, but with an elegance that makes it just as ideal for impressing dinner guests. Even better, it’s a total nutritional powerhouse—protein-rich, loaded with greens, and wonderfully satisfying without feeling heavy.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe might look dazzling on the plate, but its ingredient list is blissfully short and to the point. Every item here is essential—each one playing a crucial role in layering flavor, juiciness, and appealing color to your Asado Chicken Breast with Sautéed Garlic Spinach. Read on for a few handy tips as you gather your ingredients!
- Chicken breasts: Go for boneless, skinless pieces so the marinade can soak in and you get quick, even cooking every time.
- Olive oil: Divided for both marinating and sautéing—the fruity richness makes a difference in each part of the dish.
- Soy sauce: Brings a deep umami note; for gluten-free, tamari works just as well!
- Apple cider vinegar: Balances the soy and adds a gentle tang to brighten everything up.
- Lemon juice: Freshly squeezed is ideal, providing zip and a citrusy top note that cuts through the richness.
- Brown sugar: Adds subtle sweetness and helps caramelize the chicken as it sears.
- Garlic cloves: Divided use (for both marinade and spinach) guarantees lots of robust, aromatic flavor.
- Smoked paprika: Delivers a gentle smokiness and beautiful color to the chicken.
- Ground black pepper: Enhances the warmth of the asado flavors without overpowering them.
- Salt: Rounds out and intensifies all the other seasonings in both chicken and spinach.
- Fresh spinach: Four cups might seem like a lot, but it wilts down into the perfect buttery, garlicky bed for the chicken.
- Butter (optional): A finishing swirl for the spinach that adds luxury and satiny mouthfeel.
- Lemon wedges (optional): For serving—just a spritz wakes up all the flavors and brings brightness to each bite.
How to Make Asado Chicken Breast with Sautéed Garlic Spinach
Step 1: Mix Up the Marinade
Start by whisking together your marinade ingredients in a small bowl: soy sauce, apple cider vinegar, lemon juice, brown sugar, smoked paprika, two of the minced garlic cloves, black pepper, and salt. This tangy-sweet, deeply aromatic blend is the very heart of Asado Chicken Breast with Sautéed Garlic Spinach and will set the stage for ultra-flavorful, juicy chicken.
Step 2: Marinate the Chicken
Place your chicken breasts in a shallow dish or zip-top bag and pour over every last drop of the fragrant marinade. Make sure both sides of the chicken are well coated. Let them hang out in the marinade for at least 30 minutes—if you have time, 2 hours is even better. This step is where the magic happens, as the chicken drinks in all those delicious asado flavors.
Step 3: Sear the Chicken
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (letting excess drip off) and add it to the hot pan. Sear for 5 to 6 minutes per side, or until each piece is deeply golden and cooked through (the internal temperature should hit 165°F/74°C). Let the cooked chicken rest off the heat while you finish the spinach. The resting time is vital to keep your Asado Chicken Breast with Sautéed Garlic Spinach juicy and tender!
Step 4: Sauté the Garlic and Spinach
Using the same skillet (don’t wipe it out—you want those tasty chicken bits!), add the remaining tablespoon of olive oil and toss in the last of your minced garlic. Sauté for just 30 seconds to really wake up that fragrance, then tumble in the spinach. Cook, stirring, just until the spinach wilts. If you’re adding butter, swirl it in now for an indulgent finish. This garlicky spinach is more than a side—it’s a perfect, flavorful companion to your asado chicken.
Step 5: Serve and Savor
Slice the rested chicken breasts and arrange them over a generous bed of sautéed garlic spinach. Give everything a hit of fresh lemon juice if you like, and serve right away. Each bite of Asado Chicken Breast with Sautéed Garlic Spinach is bright, savory, and so satisfying—get ready for clean plates all around!
How to Serve Asado Chicken Breast with Sautéed Garlic Spinach
Garnishes
For a final flourish, a few well-chosen garnishes go a long way. A wedge of fresh lemon not only looks beautiful on the plate, but also brings a tangy kick when squeezed over the chicken or spinach. Sprinkle with a bit of freshly ground black pepper, or even a pinch of extra smoked paprika if you want to intensify the asado flavors. For a pop of color, a handful of chopped parsley, microgreens, or thinly sliced scallions can add brightness and freshness to your Asado Chicken Breast with Sautéed Garlic Spinach.
Side Dishes
While Asado Chicken Breast with Sautéed Garlic Spinach is plenty satisfying on its own, it also plays well with a variety of side dishes. Try serving it alongside fluffy jasmine rice, protein-packed quinoa, or crispy roasted potatoes to transform it into a hearty meal. If you want to keep things extra light, a simple green salad with a citrus vinaigrette can add a refreshing contrast to the savory, garlicky main. Honestly, this dish is versatile enough to suit weekday dinners or upscale entertaining!
Creative Ways to Present
You can really have fun plating Asado Chicken Breast with Sautéed Garlic Spinach. For an elegant touch, slice the chicken and fan it out over a bed of spinach on each plate, then drizzle any pan juices or extra lemon juice over the top. For a family-style meal, arrange everything on a big platter in the center of the table—let everyone help themselves! For a lunch twist, slice the chicken and tuck it (with some of the garlicky spinach) into warm pita pockets or wraps. However you serve it, the colors and aroma make this a showstopper.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store the cooled Asado Chicken Breast with Sautéed Garlic Spinach in an airtight container in the refrigerator for up to 3 days. It’s great for easy lunches or a speedy dinner the next day—the chicken stays flavorful and the spinach reheats beautifully.
Freezing
The chicken portion of this dish freezes well! Simply let the cooked chicken breasts cool, then wrap tightly and freeze for up to one month. The sautéed spinach is best enjoyed fresh, as it can become watery after freezing. If you’re meal prepping, you might want to freeze only the chicken and cook up fresh spinach when you’re ready to serve.
Reheating
To reheat, pop the sliced chicken and spinach in a microwave-safe dish and warm gently, checking every 30 seconds. For the best texture, you can also reheat the chicken in a covered skillet over low heat with a splash of water or chicken broth. The spinach is delicate, so just heat until barely warmed through. Finish with a fresh squeeze of lemon to revive all those beautiful asado flavors!
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great swap and stay wonderfully juicy—just adjust the cook time as needed. You’ll get an even richer flavor, so they’re perfect for those who prefer dark meat in their Asado Chicken Breast with Sautéed Garlic Spinach.
Is this recipe gluten-free?
Yes, just use gluten-free tamari in place of regular soy sauce. The rest of the ingredients for Asado Chicken Breast with Sautéed Garlic Spinach are naturally gluten-free, making it a safe and delicious option for most diets.
Can I prepare the marinade ahead of time?
Definitely! The marinade can be mixed up to 2 days in advance and kept in the fridge. When you’re ready, add the chicken and let those flavors soak in. Get your marinating underway during your meal prep routine and dinner will be even quicker!
How can I make the garlic flavor even stronger?
If you’re a garlic lover, feel free to add an extra clove or two—either in the marinade or in the sautéed spinach. Roasting the garlic before adding it to the spinach is another way to boost the fragrance and depth of flavor in your Asado Chicken Breast with Sautéed Garlic Spinach.
What can I do with leftover pan marinade?
A fun tip: double the marinade, and after removing the cooked chicken, simmer the extra marinade in a saucepan for several minutes to thicken it. Spoon this glossy sauce over your sliced chicken and spinach for even more flavor!
Final Thoughts
If you’re craving a dinner that’s as nourishing as it is knock-your-socks-off flavorful, give Asado Chicken Breast with Sautéed Garlic Spinach a try! It’s the kind of dish that looks impressive, tastes like a treat, and makes you feel good from the inside out. I can’t wait for you to taste just how simple and special this can be—here’s to dinner success!
Print
Asado Chicken Breast with Sautéed Garlic Spinach Recipe
- Total Time: 25 minutes active, 55 minutes total
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
This Asado Chicken Breast with Sautéed Garlic Spinach recipe combines juicy marinated chicken breasts with flavorful spinach for a delicious and healthy meal. Perfect for a quick weeknight dinner or a special weekend meal.
Ingredients
Marinade:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 2 garlic cloves, minced (divided)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Sautéed Garlic Spinach:
- 4 cups fresh spinach
- 1 tablespoon butter (optional)
- lemon wedges for serving (optional)
Instructions
- Prepare the marinade: In a small bowl, whisk together soy sauce, apple cider vinegar, lemon juice, brown sugar, 2 minced garlic cloves, paprika, pepper, and salt.
- Marinate the chicken: Place the chicken breasts in the marinade, let sit for at least 30 minutes.
- Cook the chicken: Sear the chicken in a skillet until fully cooked.
- Sauté the spinach: In the same skillet, sauté garlic, then add spinach and cook until wilted.
- Serve: Slice chicken over spinach, with optional lemon wedges.
Notes
- This dish pairs well with rice, quinoa, or roasted potatoes.
- You can double the marinade and reduce it on the stovetop for a quick pan sauce.
- Prep Time: 10 minutes (plus 30-minute marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino-Inspired
Nutrition
- Serving Size: 1 chicken breast with spinach
- Calories: 320
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
