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Quick 15-Minute Lemon Garlic Chicken Cutlets Recipe with Wilted Spinach

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A quick and easy recipe featuring tender lemon garlic chicken cutlets paired with fresh wilted spinach, perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded thin (about 1/2 inch thick)
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 5 ounces fresh baby spinach (about 5 packed cups)
  • 1 tablespoon unsalted butter or olive oil
  • Salt, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound to about 1/2 inch thickness. Season both sides generously with salt and pepper. (Time: 5 minutes)
  2. Spread the flour on a large plate. Lightly dredge each chicken cutlet in the flour, shaking off excess. (Time: 2 minutes)
  3. Warm 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking.
  4. Add the cutlets in a single layer. Cook for 2-3 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and tent loosely with foil to keep warm.
  5. Lower heat to medium. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add lemon zest and juice, scraping up browned bits from the pan. Let simmer for 1-2 minutes until slightly thickened.
  6. Push the sauce to the side and add butter or olive oil along with fresh spinach. Toss gently, stirring constantly, until spinach is just wilted (about 1-2 minutes). Season with salt and red pepper flakes if using.
  7. Return chicken cutlets to the pan, spoon sauce and spinach over the top. Heat through for another minute, then plate and serve immediately.

Notes

Pound chicken thin for even cooking and tenderness. Watch garlic closely to avoid burning. Use fresh lemon zest and juice for best flavor. For dairy-free, substitute butter with olive oil. Leftovers reheat well in a skillet with a splash of water or broth.

Nutrition

Keywords: lemon garlic chicken, chicken cutlets, quick dinner, wilted spinach, easy chicken recipe, weeknight meal, gluten-free option

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