Asado Chicken Breasts with Sautéed Garlic Spinach recipe

There’s a certain magic that happens when you marinate chicken. It’s a transformation, a promise of flavor that builds with every passing minute. My love affair with this particular Asado Chicken began with a quest to replicate the vibrant, herbaceous, and smoky flavors I’d experienced at a South American barbecue. I wanted to capture that essence—the zesty punch of herbs and garlic, the subtle heat, the char-kissed meat—but in a way that was accessible for a simple weeknight dinner. The result is this recipe. The first time I made it, the aroma from the pan was intoxicating; a blend of garlic, oregano, and smoky paprika that filled the entire house. As the chicken sizzled, I quickly wilted some fresh spinach with more garlic, creating a simple, elegant bed for the main event. When I sliced into the perfectly cooked chicken breast, it was unbelievably juicy, a testament to the power of a good marinade. My family, accustomed to my kitchen experiments, was blown away by the explosion of flavor from such a seemingly simple dish. It has since become a cherished staple, our go-to for a meal that feels both incredibly wholesome and wildly flavorful.

A Taste of South America: Asado Chicken with Garlic Spinach

This recipe for Asado Chicken Breasts with Sautéed Garlic Spinach is your ticket to a vibrant, flavor-packed meal that is as healthy as it is delicious. The term “Asado” is a Spanish word for barbecue, but in South America, particularly Argentina, it represents so much more—it’s a culinary and social event. While this recipe is adapted for the convenience of your home kitchen, it captures the spirit of the Asado with a powerful, herb-forward marinade inspired by the flavors of chimichurri.

We create a zesty, aromatic marinade with fresh parsley, garlic, oregano, and smoked paprika that not only tenderizes the chicken but also infuses every fiber with incredible flavor. The chicken is then pan-seared to create a beautiful, caramelized crust while keeping the inside perfectly moist and juicy. Paired with a side of simple, elegant sautéed garlic spinach, this meal is a beautiful study in contrasts: the bold, zesty chicken against the earthy, mellow spinach. It’s a naturally low-carb, high-protein, and gluten-free dish that feels like a gourmet experience but is easy enough to pull off on any night of the week.

The Essential Ingredients for a Flavor-Packed Meal

This recipe is broken down into two simple components: the vibrant chicken and its simple, savory sidekick. Using fresh ingredients will yield the most flavorful results.

For the Asado Chicken:

• Boneless, Skinless Chicken Breasts: 4 medium (about 6 ounces each)
• Olive Oil: 1/4 cup
• Red Wine Vinegar: 2 tablespoons
• Fresh Parsley: 1/2 cup, finely chopped
• Garlic: 4 large cloves, minced
• Dried Oregano: 2 teaspoons
• Smoked Paprika: 1 teaspoon
• Red Pepper Flakes: 1/2 teaspoon (adjust to your spice preference)
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon, freshly ground

For the Sautéed Garlic Spinach:

• Olive Oil: 1 tablespoon
• Garlic: 3 cloves, thinly sliced
• Fresh Baby Spinach: 1 (10-ounce) bag
• Salt and Black Pepper: To taste
• Lemon Wedge: For serving (optional)

A note on ingredients: Smoked paprika is a key ingredient for imparting a subtle, smoky flavor that mimics grilling. Fresh parsley is highly recommended over dried for its bright, clean taste. For the spinach, a 10-ounce bag seems like a lot, but it will wilt down significantly.

Step-by-Step Instructions for a Perfect Pan-Seared Chicken Dinner

Follow these detailed instructions to create a flawless meal from start to finish. The key to this recipe’s success is allowing the chicken adequate time to marinate.

1. Prepare the Chicken and Marinade: If your chicken breasts are very thick, it’s a good idea to pound them to an even 3/4-inch thickness. This ensures they cook quickly and evenly. Place the chicken breasts in a large resealable plastic bag or a shallow dish.
2. Mix the Marinade: In a small bowl, whisk together all the marinade ingredients: the 1/4 cup of olive oil, red wine vinegar, chopped parsley, minced garlic, dried oregano, smoked paprika, red pepper flakes, salt, and pepper.
3. Marinate the Chicken: Pour the prepared marinade over the chicken breasts. Seal the bag (pressing out any excess air) or cover the dish. Massage the marinade into the chicken to ensure it’s evenly coated. Place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours for maximum flavor. Do not marinate for more than 4 hours, as the vinegar can start to break down the texture of the chicken.
4. Cook the Chicken: Heat a large skillet (cast iron is excellent for this) over medium-high heat. Remove the chicken from the marinade, letting any excess drip off (do not pat it dry). Place the chicken breasts in the hot skillet. Cook for 5-7 minutes per side, without moving them, until a golden-brown crust forms and the chicken is cooked through. The internal temperature should read 165°F (74°C) on a meat thermometer.
5. Rest the Chicken: This is a crucial step! Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.
6. Sauté the Garlic Spinach: While the chicken is resting, prepare the spinach. Wipe out the skillet used for the chicken or use a new one. Heat 1 tablespoon of olive oil over medium heat. Add the sliced garlic and cook for about 30-60 seconds, until fragrant and lightly golden.
7. Wilt the Spinach: Add the fresh spinach to the skillet. It will likely fill the pan, so you may need to add it in batches. Use tongs to gently toss the spinach as it cooks. It will wilt very quickly, in about 2-3 minutes.
8. Season and Serve: As soon as the spinach is just wilted, remove the pan from the heat. Season with salt and pepper to taste. Serve the sautéed garlic spinach alongside the rested and sliced Asado chicken. A squeeze of fresh lemon juice over the spinach just before serving is a wonderful finishing touch.

Nutritional Information at a Glance

This healthy meal is packed with protein and nutrients. The following is an estimate and will vary based on specific ingredients and portion sizes.

• Servings: This recipe yields 4 servings.
• Calories Per Serving: Approximately 400-450 calories per serving (one chicken breast and a side of spinach).

This dish is naturally low-carb, keto-friendly, and gluten-free, making it suitable for a variety of dietary needs.

From Prep to Plate: Timing Your Meal

This recipe is quick to cook, with most of the time dedicated to marinating.

• Preparation Time: 10 minutes
• Marinating Time: 30 minutes to 4 hours
• Cook Time: 20 minutes
• Total Time: Approximately 1 hour (with minimum 30-minute marinade)

How to Serve and Complete Your Mediterranean-Inspired Meal

This Asado Chicken and Spinach is fantastic on its own, but it also serves as a perfect base for a more complete meal.

• Hearty Grain Pairings:
  • Quinoa: A fluffy bed of quinoa is a perfect healthy grain to soak up the delicious chicken juices.
  • Roasted Potatoes: Crispy roasted potatoes seasoned with salt, pepper, and rosemary are a classic and satisfying side.
  • Couscous: Lemon and herb-infused couscous complements the flavors of the chicken beautifully.
  • Crusty Bread: A warm, crusty baguette is perfect for sopping up any leftover marinade and juices from the plate.
• Fresh and Simple Salads:
  • Tomato and Avocado Salad: A simple salad of diced tomatoes, avocado, and red onion with a light lime vinaigrette.
  • Corn and Black Bean Salad: A vibrant salad that adds color, texture, and a Southwestern flair.
• Sauce It Up:
  • Fresh Chimichurri: While the marinade is inspired by chimichurri, serving it with a fresh batch of the real thing takes it to another level. A simple mix of parsley, garlic, olive oil, and red wine vinegar is all you need.
  • Cool Yogurt Sauce: A simple sauce of Greek yogurt, lemon juice, and a little dill can provide a cool, refreshing contrast to the spicy chicken.

Pro Tips for the Best Asado Chicken

These five tips will help you achieve restaurant-quality results in your own kitchen.

1. Pound Your Chicken: Taking a moment to pound the thicker end of the chicken breast down to match the thinner end is the single best thing you can do to ensure even cooking. It prevents the thin end from drying out while you wait for the thick end to cook through.
2. Let it Marinate: Don’t rush the marinating process. A minimum of 30 minutes is needed for the flavors to start penetrating the meat. For the best, most impactful flavor, aim for 2-4 hours. The vinegar in the marinade also acts as a tenderizer.
3. Get Your Pan Hot: Before you add the chicken, make sure your skillet is properly preheated. A hot pan is essential for creating a beautiful, deep-brown sear on the outside of the chicken. This sear (the Maillard reaction) creates a huge amount of flavor.
4. Don’t Overcook the Spinach: The goal with the spinach is to cook it until it is just wilted. It should still have some body and a vibrant green color. Overcooking will result in a dark, mushy, and watery mess. It only takes 2-3 minutes.
5. Let the Chicken Rest! It’s tempting to slice into the chicken the moment it comes off the heat, but patience is a virtue. Letting the chicken rest for 5-10 minutes allows the muscle fibers to relax and reabsorb all the delicious juices. If you cut it too soon, those juices will run out onto your cutting board instead of staying in the meat.

Frequently Asked Questions (FAQ)

Here are the answers to some of the most common questions about making this recipe.

1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs would be fantastic in this recipe. They are naturally juicier and more forgiving than breasts. The cooking time will be similar, about 6-8 minutes per side, depending on their thickness.

2. Can I use frozen spinach instead of fresh?
Yes, but you must prepare it correctly. Thaw the frozen spinach completely and then squeeze out as much water as possible using your hands or by pressing it in a clean kitchen towel. Add the squeezed spinach to the sautéed garlic and cook just until it is heated through, about 2-3 minutes.

3. What can I do with the leftover marinade?
For food safety reasons, you should never reuse a marinade that has been in contact with raw meat. Discard any leftover marinade from the bag or dish.

4. Can I bake or grill this chicken instead of pan-searing?
Yes, both are excellent options.

• For grilling: Preheat your grill to medium-high heat. Grill the chicken for 5-7 minutes per side, until cooked through. This method will add an authentic smoky flavor.
• For baking: Preheat your oven to 400°F (200°C). Place the chicken on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

5. How do I store and reheat leftovers?
Store leftover chicken and spinach in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over medium-low heat or in the microwave. The spinach can be reheated alongside it. Be careful not to overcook the chicken when reheating, as it can become dry.

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