Chicken Scallopini with Capers and Spinach

Course: Lunch, DinnerCuisine: ItalianDifficulty: Medium

Prepared by Chef Darian Bryan
Serves 1 • Ready in 20 Minutes or Less


  • 6 ounces thinly sliced chicken cutlets (about 3 pieces)

  • ⅛ teaspoon salt, plus more to taste

  • ⅛ teaspoon ground black pepper, plus more to taste

  • 1 teaspoon canola oil

  • 2 tablespoons chicken broth

  • 1 teaspoon drained capers

  • 1 teaspoon grated lemon zest

  • 1 tablespoon lemon juice

  • 1 tablespoon chopped fresh dill

  • Nonstick spray

  • 2 cups baby spinach

  • 1 small garlic clove, minced


  • Sprinkle both sides of the chicken with the salt and pepper. Heat the oil in a small nonstick skillet over medium heat. Add the chicken and cook until lightly browned and cooked through. Transfer the chicken to a plate; keep warm.
  • Add the broth, capers, lemon zest, and lemon juice to the skillet and bring to a simmer; stir in the dill and pour over the chicken.
  • Wipe out the skillet and spray it with nonstick spray; set over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach wilts, about 2 minutes.
  • Season to taste with salt and pepper. Serve with the chicken.

Recipe Video