Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken from the skillet and set aside.
Sauté Garlic and Vegetables:
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant (be careful not to burn the garlic).
Add the broccoli florets to the skillet and cook for about 4-5 minutes, stirring occasionally, until they begin to soften. If using fresh broccoli, you can add a splash of chicken broth or water to help steam it.
Add the Spinach:
Once the broccoli is tender, add the fresh spinach to the skillet and cook for another 2-3 minutes, stirring occasionally, until the spinach wilts.
Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet, nestling them among the broccoli and spinach.
Pour in the chicken broth and soy sauce (if using) to add some moisture and flavor. Let everything simmer together for 2-3 minutes, allowing the flavors to meld.
For extra richness, you can add 1 tablespoon of butter and stir until melted.
Finish and Serve:
Squeeze lemon juice over the dish for a burst of freshness (optional).
Taste and adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley for color and extra flavor, if desired.
Serve:
Serve the garlic chicken with broccoli and spinach on its own or with a side of rice, quinoa, or a piece of crusty bread for a complete meal.
