Asado Chicken Breasts with Sautéed Garlic Spinach

Asado Chicken Breasts with Sautéed Garlic Spinach tastes smoky, garlicky, and bright, with juicy chicken and silky greens that soak up every drop of flavor. It works perfectly for busy weeknights or casual dinner guests, and you can get it on the table in about 35 minutes. I make this on repeat when I want something that feels restaurant-level but still lets me cook in sweatpants.

Why You Should Try This Asado Chicken Breasts with Sautéed Garlic Spinach

This recipe gives you big flavor with minimal effort, which I consider the holy grail of weeknight cooking. The asado-style seasoning brings chili, citrus, and warm spices, while the garlic spinach balances everything with freshness.

You cook everything in one skillet, so cleanup stays easy and fast. The dish also fits a lot of different diets, since it stays naturally gluten free and low carb, and you can pair it with whatever starch your crew loves.

“Juicy, boldly seasoned chicken with garlicky spinach that tastes like it came from a neighborhood bistro, but I made it in under 40 minutes at home. ★★★★★”

Ingredients You’ll Need

Chicken and Marinade

• 4 boneless skinless chicken breasts, pounded to even thickness
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice (bottled works in a pinch, I like Santa Cruz brand)
• 1 tablespoon orange juice (or extra lime if you prefer more tang)
• 3 cloves garlic, minced
• 1 ½ teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano if you have it)
• ½ teaspoon chili powder or ancho chili powder
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• ½ teaspoon sugar or honey (balances the spices, optional but helpful)

If you keep a premixed asado or Latin-style grill seasoning in your pantry, you can use 2 ½ to 3 teaspoons of that instead of the individual spices. Taste your blend first and adjust the added salt so the chicken does not turn too salty.

Sautéed Garlic Spinach

• 1 to 1 ½ pounds fresh baby spinach, rinsed and dried
• 3 tablespoons olive oil (or 2 tablespoons olive oil + 1 tablespoon butter)
• 4 to 5 cloves garlic, thinly sliced
• Pinch of red pepper flakes (optional, for a little heat)
• ¼ teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 to 2 teaspoons fresh lemon juice, to finish

You can swap baby spinach with regular spinach, just remove tough stems and chop it. Frozen spinach also works if you squeeze it very dry in a clean towel before cooking and adjust salt since frozen versions often come pre-seasoned.

Optional Garnishes

• Lime or lemon wedges
• Chopped fresh cilantro or parsley
• Crumbled queso fresco or feta
• A drizzle of good olive oil on top right before serving

Equipment List

• Large skillet (12 inch) or sauté pan, preferably heavy-bottomed
• Cutting board and sharp knife
• Meat mallet or rolling pin to pound chicken
• Small bowl for marinade
• Tongs or spatula
• Instant-read thermometer (helps you avoid dry chicken)
• Colander and clean kitchen towel or salad spinner for spinach

Tips & Tricks

• Pound the chicken breasts to even thickness so they cook quickly and stay juicy.
• Pat the chicken dry before adding the marinade so the spices stick better.
• Marinate at least 15 minutes, but keep it under 2 hours if the breasts sit in citrus so the texture stays tender.
• Use medium-high heat to sear the chicken so you get color without burning the spices.
• Do not crowd the pan; cook the chicken in batches if needed so it browns instead of steams.
• Let the chicken rest 5 minutes before slicing so the juices stay inside the meat.
• Add the garlic to the spinach over medium or medium-low heat so it turns golden, not bitter.
• Add spinach in batches and toss quickly; it wilts fast, so stay near the stove.
• Finish the spinach with lemon juice at the end to keep the flavor bright and fresh.
• Taste and adjust salt and acid right before serving; that final tweak often makes the dish pop.

How to Make Asado Chicken Breasts with Sautéed Garlic Spinach

Prep the Chicken

1. Place the chicken breasts on a cutting board and cover them with plastic wrap.
2. Use a meat mallet or rolling pin to pound the thickest parts until each piece reaches about ½ to ¾ inch thickness.
3. Pat the chicken dry with paper towels and set it aside while you mix the marinade.

Mix the Asado Marinade

1. In a small bowl, combine olive oil, lime juice, orange juice, minced garlic, smoked paprika, cumin, oregano, chili powder, salt, pepper, and sugar or honey.
2. Whisk until the mixture looks smooth and the spices distribute evenly.
3. Taste a tiny drop and adjust salt or lime if you want more punch.

Marinate the Chicken

1. Place the chicken breasts in a shallow dish or zip-top bag.
2. Pour the marinade over the chicken and coat each piece thoroughly, using your hands or tongs.
3. Cover and chill for 15 to 30 minutes while you prep the spinach; if you have more time, you can go up to 2 hours.

Sear and Cook the Chicken

1. Heat a large skillet over medium-high heat and add a thin layer of olive oil.
2. When the oil shimmers, place the chicken breasts in the pan in a single layer, leaving a little space between each piece.
3. Cook the first side for about 4 to 6 minutes, until you see deep golden color on the edges.
4. Flip the chicken and cook another 4 to 6 minutes, until the internal temperature reaches 165°F in the thickest part.
5. Transfer the cooked chicken to a plate, tent it loosely with foil, and let it rest while you cook the spinach.

If your skillet runs small, cook the chicken in two batches and add a splash more oil between batches if the pan looks dry.

Prep the Pan for Spinach

1. Turn the heat down to medium.
2. Wipe out any burnt bits from the pan with a folded paper towel, but keep the flavorful browned bits that still look dark golden.
3. Add 3 tablespoons of olive oil, or a mix of oil and butter, to the skillet.

Cook the Garlic

1. Add the sliced garlic to the warm oil and stir it constantly.
2. Cook for about 30 to 60 seconds, until the garlic turns light golden and smells fragrant.
3. Sprinkle in the red pepper flakes if you use them and stir again.

Sauté the Spinach

1. Add a big handful of spinach to the skillet and toss it with tongs until it starts to wilt.
2. Keep adding spinach in batches, tossing each time, until all of it fits and wilts down.
3. Season with salt and black pepper while you toss so the seasoning coats all the leaves.
4. Cook for 2 to 3 minutes, just until the spinach turns tender and glossy but still looks bright green.
5. Turn off the heat and squeeze in the lemon juice, then toss again and taste for seasoning.

Finish and Serve

1. Slice the rested asado chicken breasts against the grain into thick strips.
2. Spoon the garlic spinach onto plates or a serving platter.
3. Arrange the sliced chicken on top or alongside the spinach.
4. Garnish with cilantro or parsley, a sprinkle of cheese if you like, and lime wedges on the side.
5. Serve the Asado Chicken Breasts with Sautéed Garlic Spinach while it still feels hot and juicy.

What to Serve with Asado Chicken Breasts with Sautéed Garlic Spinach

This dish pairs nicely with fluffy white rice, brown rice, or cilantro-lime rice if you want a more filling meal. You can also serve it with roasted potatoes, sweet potatoes, or a simple quinoa salad. If you prefer something lighter, add a crisp green salad with cucumbers and tomatoes and a citrusy vinaigrette. A cold sparkling water with lime or a fruity iced tea rounds everything out without stealing the spotlight.

Storage Options

• Store leftover chicken and spinach in separate airtight containers in the fridge for up to 3 days.
• Chill leftovers completely before you cover them so condensation does not make the spinach soggy.
• Freeze the cooked chicken in a freezer-safe container or bag for up to 2 months; label it with the date so you do not lose track.
• Skip freezing the spinach if you care about texture, since it turns softer after thawing.
• Reheat chicken gently in a covered skillet over low heat with a splash of broth or water until warm, or use short bursts in the microwave.
• Warm the spinach in a skillet over low heat just until heated through, then add a fresh squeeze of lemon to wake up the flavor.

Asado Chicken Breasts with Sautéed Garlic Spinach

Asado Chicken Breasts with Sautéed Garlic Spinach tastes smoky, garlicky, and bright, with juicy chicken and silky greens that soak up every drop of flavor. It’s perfect for busy weeknights or casual dinner guests and comes together in about 35 minutes.

Pin This Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients

  

• 4 boneless skinless chicken breasts, pounded to even thickness
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon orange juice
• 3 cloves garlic, minced
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder or ancho chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar or honey

• 1 1/2 pounds fresh baby spinach, rinsed and dried
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 pinch red pepper flakes
• 1/4 teaspoon kosher salt
• freshly ground black pepper, to taste
• 1 teaspoon fresh lemon juice, to finish

• lime or lemon wedges
• chopped fresh cilantro or parsley
• crumbled queso fresco or feta
• extra drizzle of olive oil

Instructions

 

1. Place the chicken breasts on a cutting board and cover them with plastic wrap.
2. Use a meat mallet or rolling pin to pound the thickest parts until each piece is about 1/2 to 3/4 inch thick.
3. Pat the chicken dry with paper towels and set aside.

1. In a small bowl, combine olive oil, lime juice, orange juice, minced garlic, smoked paprika, cumin, oregano, chili powder, salt, pepper, and sugar or honey if using.
2. Whisk until smooth and the spices are evenly distributed. Taste and adjust salt or lime if desired.

1. Place the chicken breasts in a shallow dish or zip-top bag.
2. Pour the marinade over the chicken and coat each piece thoroughly.
3. Cover and refrigerate for 15 to 30 minutes while you prep the spinach, up to 2 hours max.

1. Heat a large skillet over medium-high heat and add a thin layer of olive oil.
2. When the oil shimmers, add the chicken in a single layer without crowding the pan.
3. Cook for 4 to 6 minutes on the first side until deep golden around the edges.
4. Flip and cook another 4 to 6 minutes, until the internal temperature reaches 165°F in the thickest part.
5. Transfer the chicken to a plate, tent loosely with foil, and rest for about 5 minutes.

1. Reduce the heat to medium.
2. Wipe out any burnt bits from the skillet with a folded paper towel, leaving the flavorful browned bits.
3. Add the olive oil for the spinach to the skillet.

1. Add the sliced garlic to the warm oil and stir constantly.
2. Cook for 30 to 60 seconds, just until light golden and fragrant.
3. Stir in red pepper flakes if using.

1. Add a large handful of spinach to the skillet and toss with tongs until it begins to wilt.
2. Continue adding spinach in batches, tossing each time, until all the spinach is in the pan and wilted.
3. Season with salt and black pepper while tossing so all the leaves are coated.
4. Cook for 2 to 3 minutes total, until the spinach is tender and glossy but still bright green.
5. Turn off the heat and finish with lemon juice, then taste and adjust seasoning.

1. Slice the rested asado chicken breasts against the grain into thick strips.
2. Spoon the garlic spinach onto plates or a serving platter.
3. Arrange the sliced chicken on top of or alongside the spinach.
4. Garnish with cilantro or parsley, cheese, and lime or lemon wedges if desired. Serve hot.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 330–380 calories; fat 20–24 g; saturated fat 3–4 g; carbohydrates 8–10 g; fiber 3–4 g; sugars 3–5 g; protein 32–36 g; sodium 450–600 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.