One pan meal alert! Chicken with sauteed spinach and feta consists of barely any prep time and takes just a few minutes to cook! Easy weeknight meal WIN! You’re Welcome.
If I’m not planning on stuffing my chicken breasts I always buy the chicken that comes sliced thin. It’s just so convenient. I don’t have to waste time trimming the chicken or pounding it out with the meat hammer… (you know what I’m talking about) It’s just gross, no matter what I do I feel like there is salmonella flying around everywhere, HAHAHA (and if you know me at ALL, you know I’m a neat freak). If you can’t find it already sliced ask the meat butcher. If they are kind they will slice it for you.
I prepare this whole meal in one saute pan so cleanup is minimal. Besides chopping some garlic (unless you have some already stored from my tip on prepping garlic) there really isn’t much to do. I hope you enjoy!
*** (Side note on the chicken: When you buy it already sliced it’s typically just one breast and has approximately 4 slices in the package. I say it serves four basing it on one slice per person but depending on your needs you may need to use another package of chicken) ***
Chicken with Spinach and Feta
- 1 package thinly sliced chicken breast *** read note above***
- 16 oz. bag of fresh spinach
- 3 cloves chopped garlic (approx 1 tbsp.)
- 8 oz. Crumbled Feta Cheese
- Dried Italian Seasoning
- Dried Basil
- Salt and Pepper
- Vegetable Oil
- In a large saute pan add just enough vegetable oil to coat the bottom of the pan and turn heat to medium
- Season both sides of chicken with salt, pepper, Italian seasoning and basil (to taste). I say that because I go fairly heavy on the dried basil and others may like more or less of another spice. (If you are not sure, mix a tbsp. of the Italian seasoning and basil plus a tsp. of salt and pepper in a bowl and sprinkle over each slice of chicken on each side).
- Once pan is hot enough add your chicken and cook 4-5 minutes on each side until chicken is cooked through and golden brown. It shouldn’t take too long since they are sliced so thin
- Once cooked, remove from pan and set aside.
- Add the garlic to the heated pan and stir quickly, you don’t want the garlic to burn
- Add the Spinach to the pan (you may need to do this in batches depending on the size of your pan. My pan is fairly large and I had to add it in 3 separate times. You don’t need to take the wilted spinach out before adding more, just keep adding it in, it’s fine) should take less than 5 minutes till its completely wilted.
- After all the spinach has wilted turn off heat, add the feta, give it a good toss and remove from stove-top.
- Top your chicken with the sauteed spinach or serve on the side.