- Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
- Cook the chicken until golden, 3 to 4 minutes per side. Transfer to a plate.
- Add the broth, bulgur, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper to the skillet and bring to a boil.
- Nestle the chicken in the bulgur, reduce heat to low and cover. Simmer until bulgur is tender and chicken is cooked through, 15 to 17 minutes.
- Transfer the chicken to individual plates. Add the spinach and basil to the bulgur in the skillet, stir until slightly wilted, and serve.
Alterations: I used chicken thigh meat instead of chicken breasts and added more garlic for flavor. I found 2 cloves to be too little for flavoring. I also used a beef instead of chicken broth, which added a heartiness to the meal. Finally, I used a box of frozen spinach and let it defrost/cook in the skillet as the chicken simmered.
Verdict: YES, definitely will use this again for a dinner. My husband loved it.