Lemon Chicken Scallopini with Spinach
Elevate your weeknight dinner game with this vibrant Lemon Chicken Scallopini with Spinach. Tender, pan-seared chicken breasts are nestled in a velvety lemon-butter sauce enhanced with garlic, capers, and fresh parsley for a burst of zesty flavors. Served atop a bed of sautéed baby spinach, this wholesome dish combines bright citrus notes, earthy greens, and a touch of indulgence. Perfect for a light yet satisfying meal, this recipe is quick to prepare, taking just 35 minutes from start to finish. Whether you’re looking for a healthy chicken dinner or a crowd-pleasing entrée, this easy Lemon Chicken Scallopini pairs beautifully with a side of crusty bread or a simple pasta.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 cups chicken broth
- 0.25 cups fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons fresh parsley, chopped
- 6 cups baby spinach
- 1 tablespoon extra olive oil (for spinach)
- 1 teaspoon lemon zest
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper and pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
In the same skillet, add the butter and let it melt. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chicken broth, lemon juice, and capers, scraping the bottom of the pan to deglaze. Allow the sauce to simmer for 3-4 minutes until slightly reduced.
Return the chicken breasts to the skillet and spoon the sauce over them. Let them simmer for another 2-3 minutes to soak up the flavors.
While the chicken simmers, heat the extra tablespoon of olive oil in a separate skillet over medium heat. Add the baby spinach and sauté for 3-4 minutes until wilted.
To serve, place a generous portion of sautéed spinach on each plate. Top with a chicken breast and spoon additional sauce over the top. Garnish with chopped parsley and a sprinkle of lemon zest.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.7 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
