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Pan-Fried Chicken With Spinach and Pine Nuts

Pan-Fried Chicken With Spinach and Pine Nuts

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Light, fresh chicken and wilted greens topped with tangy goat cheese.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet


  1. Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  2. While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
  3. Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
  4. Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.
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Holly R.

This was a hit with the whole family. Very simple, very tasty. Used walnuts instead of pine nuts since that was what I had on hand. Will be making this again!


Tried this tonight for dinner because of it's simplicity and the fact that it included all flavors that my family love. It was easy and delicious. I used chicken tenders instead of pounding out chicken breasts, and added a dash of lemon pepper seasoning to the chicken while browning. I threw the rice in the rice cooker prior to starting. Even my children ate everything plated, instead of the typical separate "piles" of food. Delish!