No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sauteed Chicken with Spinach, Garlic, and Pine Nuts

Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.

  • Servings: 4
Sauteed Chicken with Spinach, Garlic, and Pine Nuts

Photography: Johnny Miller

Source: Whole Living, June 2012


  • 1 cup brown rice
  • 3 tablespoons extra-virgin olive oil
  • Four (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
  • Coarse salt
  • 2 cloves garlic, thinly sliced
  • Pinch of red-pepper flakes
  • 1 bunch spinach, trimmed and rinsed (10 oz)
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons fresh goat cheese
  • 1/2 lemon


  1. Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.

  2. Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.

  3. To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

Cook's Note

Secret Weapon
Make the most of garlic's prime time and keep a batch of roasted cloves on hand for smashing on bread or blending in vinaigrettes.

Reviews (1)

  • skspillman 21 Jun, 2012

    This dish is awesome! I worried that there might not be enough pizazz in this recipe, but the flavors and textures blend together perfectly. Simple to prepare too--this will be one of my go-to weeknight meals this summer!

Related Topics