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Chicken with Sautéed Spinach, Olives and Roasted Lemons


  • ¼ cup plus 3 tablespoons extra-virgin olive oil
  • 2 lemons, sliced ¼-inch thick
  • Kosher salt and freshly ground black pepper
  • 4 (6-ounce) chicken breast fillets, skinless and boneless
  • ¼ cup all-purpose flour
  • ½ cup Spanish olives, pitted and quartered
  • 1 cup chicken broth, low-sodium
  • 3 tablespoons unsalted butter, cut into ¼-inch cubes
  • 2 tablespoons fresh flat-leaf parsley, minced
  • 1 pound spinach, washed and dried


To prepare lemons: Preheat the oven to 375°F, and position an oven rack at the top. Line a baking sheet with parchment paper and drizzle 1 tablespoon olive oil on the parchment paper, and then arrange the lemons in a single layer. Drizzle the lemons lightly with another tablespoon olive oil and season with salt and pepper. Transfer the baking tray to the oven and roast until the lemons soften and begin to brown around the edges, about 20 minutes.

To prepare chicken: Place a medium deep skillet over a medium-high heat, and add ¼-cup oil. Season the chicken with salt and pepper, and dust with flour, removing the excess.

When the oil is shimmering, carefully add the chicken to the skillet and sear the chicken until golden-brown, about 4 minutes per side. Add the olives and broth, and bring to a boil. Reduce the heat to medium and simmer until the liquid is reduced by two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley. Season with salt and pepper, and continue to simmer until the chicken is cooked through, about 1 minute.

To cook spinach: In a large skillet, over a high heat, add remaining tablespoon olive oil. When the oil is just starting to shimmer, add the spinach, and sauté until wilted, about 2 minutes. Season with salt and pepper.

To serve: Transfer the chicken breast to warmed dinner plates, spoon over the pan sauce, and serve sautéed spinach on the side. Serve immediately.

Tested and perfected in the Sur la Table kitchen

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Stars: 3.7

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