Seared Chicken With Veggies


  • 2 tbsp olive oil

  • 2 6oz, boneless skinless chicken breasts

  • kosher salt and black pepper

  • 12 oz mushrooms, quartered

  • ½ red bell pepper, cut into ½ inch pieces

  • 2 cloves garlic, chopped

  • ½ cup dry white wine

  • 8 cups spinach, thick stems removed


  1. Season the chicken with salt and pepper

  2. Heat a large skillet over medium-high heat

  3. Pour in half of the olive oil and cook chicken breasts until golden brown, roughly 5-7 minutes on each side

  4. Once chicken breasts have internal temperature of 165F, remove onto a clean plate

  5. While the skillet is still on the stove top on medium-high heat, pour the rest of the olive oil

  6. Add bell pepper and mushroom, sautéing for 2 minutes

  7. Now add the garlic and mix

  8. Pour in wine and allow liquid to reduce down to a fourth

  9. Mix fresh spinach into the pan

  10. Season with salt and pepper to taste

  11. Serve with chicken and enjoy!

Heather Sinyard