Creamy Mediterranean Chicken Skillet
Chicken in an amazing sauce!
Ingredients
- 1 pound chicken breast, sliced lengthwise into cutlets
- 1 teaspoon kosher salt
- freshly ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 2 medium garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon chopped fresh thyme
- 1 tablespoons capers, drained
- ¾ cup heavy whipping cream
- 2 cups roughly chopped fresh spinach, loosely packed
- 6 wedges lemon
- 1 tablespoon grated Parmesan or pecorino romano cheese
Instructions
- Pat the chicken dry with a paper towel. Season both sides of the chicken with the kosher salt, black pepper and garlic powder.
- In a large skillet, heat the olive oil over medium-heat. Add the chicken and cook until browned on both sides and the internal temperature is 165℉, or the center is no longer pink, 3 to 5 minutes per side. Transfer to a plate and set aside.
- In the same pan over medium-low heat, melt the butter. Add the garlic, oregano and thyme and cook until the garlic is lightly browned and fragrant, 30 seconds to 1 minute. Add the capers and cream and simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan. Add the spinach and cook until wilted, about 1 minute, then return the chicken to the pan and warm it for 2 minutes, spooning some of the sauce over the chicken.
- Squeeze the lemon wedges onto the chicken and add them to the pan. Top with a sprinkle of Parmesan cheese. Serve warm, with a spoonful of sauce.
Nutrition
Serving: 1servingCalories: 408kcalCarbohydrates: 3gProtein: 27gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 139mgSodium: 858mgPotassium: 571mgFiber: 1gSugar: 1gVitamin A: 2317IUVitamin C: 8mgCalcium: 81mgIron: 1mg
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