Seared Breast 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!

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