A La Carte Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If they are thick, butterfly or gently pound to an even thickness (~3/4 inch) for even cooking. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Lightly dredge each breast in 2 tablespoons flour, shaking off excess.

Sear

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams and the oil is shimmering, add the chicken breasts. Sear without moving until a deep golden crust forms, about 4 minutes. Flip and cook the other side until golden, about 3–4 minutes more. Reduce heat to medium-low if the pan is browning too quickly.

Finish and rest

If the breasts are thicker than 3/4 inch, transfer the skillet to a preheated 350°F (175°C) oven for 5–7 minutes to finish cooking until internal temperature reaches 165°F (74°C). Alternatively, cover the skillet and cook on low until done. Transfer chicken to a plate and tent loosely with foil to rest while you make the sauce.

Make lemon-herb sauce

Wipe excess oil from the skillet, leaving about 1 tablespoon of fond. Over medium heat, add 3 tablespoons chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Add 2 tablespoons fresh lemon juice and 1 teaspoon honey, stirring to combine. Let the mixture reduce slightly, about 1–2 minutes. Whisk in the remaining 1 tablespoon butter until the sauce is glossy. Stir in 2 tablespoons chopped parsley and 1 teaspoon fresh thyme. Taste and adjust seasoning with salt and pepper as needed.

Serve

Return the chicken to the skillet and spoon sauce over to coat, or place chicken on plates and spoon the sauce over each breast. Garnish with lemon slices if using. Serve immediately with the wilted spinach.

While chicken rests or during the last 5 minutes of cooking, prepare the spinach. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add 1 clove minced garlic and cook until fragrant, about 20–30 seconds, taking care not to brown it.

Add 6 cups baby spinach to the pan (you may need to add in batches). Toss or stir with tongs until leaves are wilted, about 2–3 minutes total. Season with 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice. Toss to combine and remove from heat.

Divide the spinach between plates and place the sauced chicken on top or alongside. Spoon any extra sauce over the spinach if desired.