The Best 30 Minute Meals for Busy Weeknights

Quick and savory skillet chicken ready in just 30 minutes, featuring blistered tomatoes and wilted spinach.

Scale

680 g (1.5 lb) boneless skinless chicken breasts, pounded to 1.5 cm (1/2 inch) thickness
1½ tsp (8 g) kosher salt
½ tsp (1 g) black pepper
2 tbsp (15 g) all-purpose flour (or 15 g rice flour for gluten-free)
2 tbsp (30 ml) extra-virgin olive oil
4 cloves garlic, minced (about 12 g)
Zest and 2 tbsp (30 ml) lemon juice
120 ml (1/2 cup) chicken stock or white wine
300 g (10 oz) cherry tomatoes, halved
120 g (4 cups loosely packed) baby spinach
1 tbsp (14 g) butter (omit for dairy-free)

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Pat the chicken dry and place between plastic wrap. Pound to an even 1.5 cm (1/2 inch) thickness, about 1–2 minutes. Season both sides with salt and pepper.
Toss the chicken in flour, shaking off excess. Heat a skillet over medium-high until hot, about 2 minutes. Add olive oil and swirl to coat.
Place the chicken in the hot pan and sear for 4–5 minutes without moving. Flip and sear the other side for 4 minutes until cooked to 74°C (165°F).
Transfer chicken to a plate and tent with foil. Add minced garlic to the hot pan and sauté until fragrant. Pour in chicken stock or wine, scraping browned bits.
Add lemon juice, butter, and simmer until slightly reduced. Push sauce to the side and add halved tomatoes, cooking until blistered. Stir in spinach until wilted, then return chicken to the pan and serve.

For a dairy-free option, substitute butter with extra olive oil. Make ahead by prepping chicken and vegetables the night before.