Lemon Herb Chicken with Garlic Spinach

Name: Lemon Herb Chicken with Garlic Spinach
Cook time: 16 min
Yield: 4 servings
Ingredients: 15 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 2 cloves garlic cloves minced; 15 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper freshly ground; 1 g dried thyme divided; 15 ml olive oil divided; 680 g boneless, skinless chicken breasts patted dry and sliced horizontally into 4 thin cutlets; 2 cloves garlic cloves minced; 225 g baby spinach washed and spun dry; 30 ml lemon juice freshly squeezed; 30 ml water for pan sauce; 2 g kosher salt divided; 1 g black pepper freshly ground; 1 g dried thyme divided; 8 g fresh parsley finely chopped

Thin chicken cutlets are seasoned with lemon zest, garlic, and herbs, then seared quickly and finished with lemon juice and a splash of water to make a light pan sauce. Spinach is wilted in the same pan so the dish stays fast and cohesive. Serve immediately so the chicken stays juicy and the spinach remains vibrant.

By Julienne

Cook time: 16 minutes

Servings: 4

Ingredients

15 ml lemon juice freshly squeezed
2 g lemon zest finely grated
2 cloves garlic cloves minced
15 ml olive oil divided
4 g kosher salt divided
1 g black pepper freshly ground
1 g dried thyme divided
15 ml olive oil divided
680 g boneless, skinless chicken breasts patted dry and sliced horizontally into 4 thin cutlets
2 cloves garlic cloves minced
225 g baby spinach washed and spun dry
30 ml lemon juice freshly squeezed
30 ml water for pan sauce
2 g kosher salt divided
1 g black pepper freshly ground
1 g dried thyme divided
8 g fresh parsley finely chopped

Instructions

In a bowl, combine the chicken with 15 ml lemon juice, lemon zest, 2 minced garlic cloves, 15 ml olive oil, 4 g salt, 1 g black pepper, and 1 g dried thyme. Toss to coat and let stand while you heat the pan. Chicken is lightly coated and the skillet is preheating.
Heat a large skillet over medium-high heat. Add 15 ml olive oil, then lay in the chicken cutlets in a single layer. Sear until browned and cooked through, 3 to 4 minutes per side for thin cutlets, or until the thickest part reaches 74°C. Chicken is browned and registers 74°C at the center.
Transfer the chicken to a plate. Reduce the heat to medium, add the remaining 2 garlic cloves and the baby spinach to the skillet, and cook just until wilted, 1 to 2 minutes. Add the remaining 30 ml lemon juice and 30 ml water, scraping the pan to loosen browned bits. Spinach has collapsed but still looks bright green, and the pan has a thin glossy sauce.
Return the chicken and any juices to the skillet, add the remaining 2 g salt, 1 g black pepper, 1 g dried thyme, and the parsley, then spoon the sauce over the chicken for 30 seconds to 1 minute. Serve immediately with the spinach and pan sauce. Chicken is hot, glossy, and coated with herbs; spinach is tender and vivid green.