Seared chicken breasts are a quick and flavorful way to make chicken. It locks in the flavor as long as you don’t over cook them. You can have this meal ready in 30 minutes. This recipe is simple enough to make on a weekday or weeknight.
This meal is low calorie and healthy. It has a balance of protein and carbohydrates. Chicken breast is a lean meat so the fat content is lower than in dark meat. Spinach and mushrooms are both simple carbs, meaning they break down quickly to be used by your body as energy in the form of glucose. However, just because they are simple carbs it doesn’t mean you can eat as much as you please. They do go into your blood faster than complex carbs.
If you want to balance simple and complex carbs then add some rice or potatoes to the plate.
INGREDIENTS SEARED CHICKEN BREAST
- 3 chicken breasts, sliced in half
- 2 tablespoon olive oil
- 3 tablespoons margarine
- 3 cloves garlic, minced
- 1/2 bag of fresh spinach
- 10 – 15 baby bella mushrooms
- 3 slices gluten free dairy free mozzarella cheese shreds
- gluten free dairy free parmesan cheese to sprinkle on top
- salt
- pepper
Get ready to make some seared chicken breast that is delectable and succulent.
Slice your chicken breasts in half to sear them. This will allow them to cook fast and stay juicy on the inside.
Get a cast iron pan hot over medium high heat. Add the olive oil and butter. The butter helps to achieve that beautiful golden color on the outside of the chicken breast. Once the butter melts, add chicken breast to the pan. Cook for 10 minutes, flip and cook for another 10 minutes. (How long you have to cook the chicken depends on how thick it is.) My chicken breast was about 3/4 inch thick.
You can also get a beautiful seared chicken breast on the grill.
Add the garlic for the last 1-2 minutes. Take the chicken out of the pan, cover and let it rest for 10 minutes. This will allow the juices to redistribute so the chicken stays moist.
In another pan add 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the mushrooms to the pan and cook for about 5 minutes until soft. Add the spinach and the mozzarella cheese. Stir to combine and cook just until the spinach is wilted.
Put down a bed of spinach, mushrooms, and cheese mixture. Place 1-2 seared chicken breast on top of the vegetables and sprinkle parmesan cheese over the top.