Equipment
Ingredients
Chicken and Seasoning
- 600 g chicken breast, boneless, skinless, cut into 4 cutlets
- 30 ml olive oil, extra virgin, divided
- 5 g salt
- 2 g black pepper, freshly cracked
- 2 g dried oregano
- 2 g garlic powder
Pan Sauce and Greens
- 4 garlic, minced
- 200 g cherry tomatoes, halved
- 120 ml chicken broth
- 150 g baby spinach, fresh, thoroughly washed and dried
- 40 g parmesan cheese, finely grated
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 315 kcal
- Protein
- 40 g
- Carbohydrates
- 6 g
- Fat
- 14 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 712 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 116 mg
- Potassium
- 789 mg
- Calcium
- 177 mg
- Iron
- 2.0 mg
- Magnesium
- 67 mg
- Phosphorus
- 406 mg
- Zinc
- 1.4 mg
- Vitamin A
- 35 mcg
- Vitamin C
- 13 mg
- Vitamin B12
- 0.5 mcg
- Water
- 148 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Developer? Use this recipe and nutrition data via the Recipe API
Method
Pat the chicken breasts dry with paper towels on a dedicated raw poultry cutting board, then slice them horizontally into four cutlets of even thickness. Wash hands and sanitize knives and cutting surfaces immediately to prevent cross-contamination.
Season both sides of the chicken cutlets evenly with 3 grams of the salt, black pepper, dried oregano, and garlic powder.
Set the large skillet over medium-high heat at 190°C (375°F) and add 15 ml of olive oil, tilting the pan to coat the bottom evenly until the oil shimmers.
Place the seasoned chicken cutlets into the hot skillet in a single layer using tongs. Sear undisturbed for 4 to 5 minutes until deep golden brown on the bottom.
Turn the cutlets over using tongs and cook the second side for 3 to 4 minutes until an instant-read meat thermometer inserted into the thickest part reads at least 74°C (165°F).
Transfer the cooked chicken from the skillet onto a clean plate to rest while preparing the sauce.
Lower the skillet heat to medium at 160°C (320°F). Add the remaining 15 ml of olive oil, the minced garlic, and the halved cherry tomatoes, sautéing for 2 minutes until the garlic is fragrant and the tomato skins soften.
Pour the chicken broth into the skillet and scrape up all browned bits from the pan bottom using a wooden spoon. Simmer for 2 minutes to reduce slightly.
Add the baby spinach and the remaining 2 grams of salt to the skillet. Toss continuously with the wooden spoon for 2 minutes until the spinach collapses into a glossy dark green tangle.
Stir in the fresh lemon juice, return the rested chicken cutlets and any accumulated plate juices into the skillet, and scatter the grated parmesan cheese across the top.
Remove the skillet from heat and spoon the warm spinach, burst cherry tomatoes, and pan sauce over each cutlet to serve immediately.
Chef's Notes
- Slicing breasts horizontally into cutlets guarantees rapid, uniform cooking without overcooking the exterior before the center reaches 74°C (165°F).
- Deglazing the skillet immediately captures the caramelized chicken fond, infusing savory depth into the pan sauce without requiring heavy cream.
- Fresh baby spinach shrinks significantly; add it in two swift handfuls if the skillet seems overflowing initially.
- Grate whole Parmigiano-Reggiano directly from a block for a smooth, velvety melt that integrates cleanly with the pan juices.
Storage
Refrigerator: 3 days — Cool and refrigerate promptly in an airtight container within two hours of preparation.
Freezer: 1 month — Store in a freezer-safe container; spinach will soften noticeably upon thawing.
Reheating: Reheat in a covered skillet over medium-low heat until the chicken reaches a minimum internal temperature of 74°C (165°F), or microwave covered in 60-second intervals until steaming hot throughout.
Troubleshooting
Chicken cutlets are dry and fibrous
Cause: Poultry was overcooked well beyond the safe internal temperature mark
Fix: Slice the chicken across the grain and spoon generous amounts of warm pan sauce over each piece to replenish moisture
Prevention: Check internal temperature early with an instant-read meat thermometer and pull at 74°C (165°F)
Pan sauce is watery and lacks body
Cause: Spinach retained excess surface moisture from washing or the chicken broth did not reduce sufficiently
Fix: Remove the chicken and simmer the sauce over medium-high heat for 1 to 2 minutes to boil off excess water before reassembling
Prevention: Thoroughly spin or pat dry fresh spinach before adding to the pan
Garlic tastes bitter and appears dark brown
Cause: Skillet temperature was too high when the garlic was introduced
Fix: Cannot be fixed; discard burnt garlic and oil, wipe the skillet with paper towels, and restart the sauce aromatics
Prevention: Reduce heat to medium and introduce garlic alongside juicy halved tomatoes rather than into dry, scorching oil
Cultural Context
Skillet-cooked poultry paired with leafy greens embodies the rustic home-cooking tradition of central Italy, where weekday meals rely on pan juices, olive oil, garlic, and garden vegetables rather than rich creams. Known in everyday Italian home cooking as secondi piatti in padella, these quick-cooking preparations highlight fresh seasonal produce cooked alongside lean proteins in a single vessel.
