Garlic Butter Chicken with Wilted Spinach & Feta Scrambled Eggs

A golden pan-seared chicken breast sits alongside creamy feta-flecked scrambled eggs and silky garlic-wilted spinach for a satisfying, protein-packed meal.

Let's cook

1. Place the chicken breast between two sheets of parchment or plastic wrap and pound to an even 1 cm thickness with a heavy pan. Season both sides generously with salt and pepper.
2. Heat 1 teaspoon of cooking oil in a medium skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 4 minutes until golden. Flip, add 1 teaspoon of butter, and cook another 3-4 minutes until cooked through. Transfer to a plate and rest.
3. Reduce heat to medium. Add 1 more teaspoon of butter to the same pan. Smash and peel 2 garlic cloves, add them to the butter, and cook for 60 seconds until fragrant and lightly golden.
4. Add a large handful of fresh spinach to the pan, season with a pinch of salt, and toss with tongs for 1-2 minutes until just wilted. Spoon the spinach alongside the resting chicken.
5. Wipe the pan clean with a paper towel and return to low heat. Add 1 teaspoon of butter. Crack 2 eggs into a bowl, season with salt and pepper, and whisk briefly.
6. Pour the eggs into the pan and use a silicone spatula to gently push them from the edges toward the center in slow, sweeping motions. Remove from heat while still slightly underdone and creamy.
7. Crumble 2 tablespoons of feta over the eggs and fold gently once so the cheese barely melts into the curds.
8. Plate the scrambled eggs next to the chicken and spinach. Finish everything with a final crack of black pepper and serve immediately.