Awesome Sautéed Chicken Breast w/Spinach

Andy Anderson !


You’ve got surprise guests coming over, and you’re not sure what to prepare… give this a try. It’s down, it’s dirty, and it’s damn delicious. In addition, it’s a snap to put together, and you can have it on the table in twenty minutes.

But you don’t need unexpected guests to serve this dish… it’s that good.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

5 Min
15 Min
Stove Top



  • 1 large
    chicken breast,boneless, skinless
  • 2 Tbsp
    sweet butter, unsalted
  • 2 Tbsp
    olive oil, extra virgin
  • 5 oz
    fresh baby spinach
  • 2 clove
    garlic, minced
  • 1 oz
    crumbled feta
  • 1 Tbsp
    balsamic vinegar
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 2 slice
    provolone cheese

How to Make Awesome Sautéed Chicken Breast w/Spinach


  2. Gather your ingredients.
  3. Pick four good-sized spinach leaves and reserve.
  4. Slice the chicken breast in two.
  5. Chef’s Tip: If you have a chance to brine the chicken breast, do so. It will give the dish a bit more savory flavor.
  6. Salt and pepper both sides of the sliced chicken breasts.
  7. Add the butter and olive oil to a sauté pan over medium heat.
  8. After the butter has melted, add the chicken breasts.
  9. Chef's Note: Sauté until no longer pink, about 3 to 5 minutes per side.
  10. Chef’s Note: Don’t overcook the chicken or it will become rubbery.
  11. Remove the chicken from the sauté pan and reserve.
  12. Add the spinach and the minced garlic to the sauté pan.
  13. Add the tablespoon of balsamic vinegar.
  14. Sauté the spinach until it wilts, about 3 to 5 minutes.
  15. When the spinach is wilted, remove from the heat and stir in the feta cheese, and add a bit of salt and pepper.
  16. While the spinach is cooking, add a slice of provolone cheese to each of the sliced chicken breasts.
  17. Place under a broiler, until the cheese is bubbly and beginning to brown, about 2 to 3 minutes
  18. Roll up the reserved spinach leaves into a tight roll and chiffonade.
  19. Chef’s Note: A chiffonade is when you roll a bunch of herb leaves into a tight roll, and then cut into this strips. It makes for an excellent visual presentation.
  21. Divide the spinach between two serving plates.
  22. Add the sliced chicken breast to the top.
  23. Garnish with some of the spinach chiffonade. Enjoy.
  24. Keep the faith, and keep cooking.

Printable Recipe Card

About Awesome Sautéed Chicken Breast w/Spinach

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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