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Sautéed chicken with Olives, Capers and Roasted Lemon

  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m


  • 2 tbsp. Olive oil
  • 1 Lemon, sliced 1/4-inch thick
  • 5-ounce bags baby spinach
  • 2 6-ounce skinless, boneless chicken breasts
  • 2 tbsp. Bread crumbs, plain dry
  • 2 tbsp. all-purpose flour, for dusting
  • 1/2 Shallot, minced
  • 1 tbsp. Butter
  • 2 Cloves garlic, minced
  • 1 c Chicken stock or other low-sodium broth
  • 1/4 c Kalamata olives, pitted and sliced
  • 2 tbsp. Capers, drained


  1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
  2. On a plate, season the chicken generously with salt and a touch of pepper.
  3. Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes.
  4. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it.
  5. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.
  6. On a plate or in a bowl, mix 2 tbsp flour with 2 tbsp bread crumbs. Dust chicken, shaking off the excess.
  7. Sautee the scallions until soft, and add the garlic to the sautee for 1 minute. If you're short on pans, do this before cooking the chicken.
  8. In a deep medium skillet, heat 2 tbsp of oil. Cook the chicken over high heat, turning once, until golden, about 6 minutes total.
  9. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons and butter, season with salt and pepper to taste. Let simmer until the chicken is cooked through, about 1 minute.
  10. Let chicken rest for 1-2 minutes before cutting into it. Serve on a plate with spinach on the side.