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Pan-seared chicken cutlets nestled in a bed of bright green sautéed spinach with lemon and parmesan garnish

Easy Spinach Chicken

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 315 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, sliced into even cutlets
  • 10 oz fresh baby spinach
  • 3 cloves garlic , minced
  • 1 small yellow onion, finely diced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 cup low -sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Season both sides of the chicken cutlets with salt, black pepper, and dried oregano.
  • Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  • Place chicken in the skillet and sear for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
  • Remove chicken from the skillet and transfer to a warm plate.
  • Add the diced onion to the remaining fat in the skillet and sauté for 3 minutes until translucent.
  • Incorporate the minced garlic and cook for 60 seconds until fragrant.
  • Pour in the chicken broth to deglaze the pan, scraping the bottom with a wooden spoon to release browned bits.
  • Add the fresh spinach in batches, tossing with tongs until completely wilted, approximately 2 to 3 minutes.
  • Stir in the lemon juice and return the chicken to the pan to reheat for 1 minute.
  • Garnish with grated Parmesan cheese and serve immediately.