Lemon-Garlic Chicken Skillet

Name: Lemon-Garlic Chicken Skillet
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 pieces Boneless skinless chicken breasts, sliced horizontally into thin cutlets; 1 tsp Kosher salt; 0.5 tsp Black pepper; 0.25 cup All-purpose flour; 2 tbsp Olive oil; 2 tbsp Unsalted butter; 5 clove Garlic; 0.75 cup Chicken stock; 2 pieces Lemon; 0.5 tsp Dried oregano; 0.25 tsp Red pepper flakes; 5 cup Baby spinach; 2 tbsp Fresh parsley (garnish)

Mediterranean · 25 mins

Pan-seared chicken cutlets with lemon, garlic, and a quick pan sauce; serve with greens. About 25 minutes.

S By sophia

Servings

2 pieces Boneless skinless chicken breasts, sliced horizontally into thin cutlets
1 tsp Kosher salt
0.5 tsp Black pepper
0.25 cup All-purpose flour
2 tbsp Olive oil
2 tbsp Unsalted butter
5 clove Garlic
0.75 cup Chicken stock
2 pieces Lemon
0.5 tsp Dried oregano
0.25 tsp Red pepper flakes
5 cup Baby spinach
2 tbsp Fresh parsley (garnish)

Calories

391 kcal

Protein

42g

Carbs

15g

Fat

18g

Fiber

Sugar

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Prep and Sear

1. Pat the chicken cutlets dry and season both sides with the kosher salt, black pepper and dried oregano. Dredge lightly in the all-purpose flour, shaking off excess. Zest one lemon and set the zest aside, then slice that lemon into thin rounds and juice the second lemon. Mince the garlic.

2 pieces Boneless skinless chicken breasts, sliced horizontally into thin cutlets, 1 tsp Kosher salt, 0.5 tsp Black pepper, 0.2 cup All-purpose flour, 5 clove Garlic, 2 pieces Lemon, 0.5 tsp Dried oregano
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Cook the chicken cutlets in a single layer, working in batches if needed, for 3 to 4 minutes per side until golden and cooked through to 165°F (74°C). Transfer to a plate and tent loosely with foil.

2 tbsp Olive oil
Pan Sauce

3. Reduce the heat to medium and add the butter to the same skillet. Stir in the garlic and red pepper flakes and cook for 30 seconds until fragrant, without letting the garlic brown.

2 tbsp Unsalted butter, 5 clove Garlic, 0.2 tsp Red pepper flakes
4. Pour in the chicken stock and lemon juice, scraping up the browned bits from the bottom of the pan. Add the lemon slices and simmer for 4 to 5 minutes until the sauce is reduced by about half and slightly glossy.

0.8 cup Chicken stock, 2 pieces Lemon
Wilt and Serve

5. Add the baby spinach to the sauce in handfuls and toss for 1 to 2 minutes until just wilted. Return the chicken and any resting juices to the skillet and spoon the sauce over the top for 1 minute to rewarm.

2 pieces Boneless skinless chicken breasts, sliced horizontally into thin cutlets, 5 cup Baby spinach
6. Finish with the lemon zest and chopped fresh parsley. Taste and adjust the seasoning, then serve straight from the skillet with the greens and pan sauce spooned over.

2 pieces Lemon, 2 tbsp Fresh parsley (garnish)

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