| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breast halves (about 8 ounces each), sliced in half horizontally
- 1 teaspoon dried thyme
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1/4 cup all-purpose flour
- 1 red onion, thinly sliced
- 1 small bunch fresh thyme, leaves chopped
- 1/4 cup white wine (optional)
- 1 cup low-sodium chicken broth
- Juice of 2 lemons
- 2 tablespoons unsalted butter
- One 9-ounce bag spinach
Instructions
- Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
- Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
- Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
- Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
Nutrition Facts
| Calories | 467 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 153 milligrams |
| Sodium | 282 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 3 grams |
| Protein | 56 grams |
Reviews
Excellent as written. I added a side of pasta for the carb lovers in my family.
Outdone yourself on this recipe! I used kale because I’m not a fan of cooked spinach and added garlic. That sauce with the red onions is killer. I think I ate more of that then with dinner. Thank you! This is what simple and delicious is supposed to be like! Love lemon and this has a ton of it!!
This was easy and delicious! My husband asked if I would make it again!
A nice spin on a traditional chicken, very easy and good!
Easy
This was really a snap to make. Had everything the pantry to make it. Hubby said no to spinach so had homemade rice a Roni and green beans. I will make this again!
Also excellent with fish instead of chicken! I made it this evening with sole, and it was quite tasty.
This is a go-to recipe in our house. Simple, elegant, and super fast! For the spinach component, I often sauté it rather than cooking it in the microwave, and leave out the butter in favor of a little olive oil (and some garlic!). Like others have mentioned, a second onion is sometimes needed, especially if yours is on the smaller side. Goes great with rice, potatoes, pasta…just about anything! It even reheats well, so make extra for leftovers.
I think this recipe is fantastic! It’s low carb and still seems like a well-rounded meal. My only issue was with the portion sizes of the onions and the spinach. I recommend using twice as much spinach (it wilts down to nothing!) and 2 medium onions (or 1 really big onion). Also, make sure your lemons are small! Or just use 1 large lemon instead. Mine turned out too tart the first time I made this.
This recipe was amazing!!! Easy to make and was a great week night meal. Will definitely make again!!!