Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds thinly-sliced chicken breast (about 1/2-inch thick)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon butter or olive oil
  • 3 garlic cloves (minced)
  • 1 1/2 cups chicken broth
  • 1/2 cup white wine (may replace with chicken broth)
  • 1/4 cup lemon juice
  • 1/4 cup capers
  • 1/2 cup whole milk Greek yogurt*
  • 1 bunch spinach (chopped)
  • Shredded parmesan cheese (for garnish)
  • Chopped fresh parsley (for garnish)
  • 12 ounces pasta of choice (for serving (optional))

Instruction

  • Season the chicken breast with salt and pepper on both sides. If your chicken breast is on the thicker side (more than 1/2 inch thick), slice them in half lengthwise before seasoning.
  • Heat the butter or olive oil in a large skillet over medium heat. Once hot, add the chicken and sear for 4-5 minutes, until browned, then flip and cook for an additional 3-4 minutes, until browned and fully cooked through. Remove the chicken from the skillet and set aside.
  • Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
  • Pour 1/2 cup of the chicken broth and white wine into the skillet and increase the heat to medium-high. Let simmer for 3-4 minutes, until slightly reduced, then stir in the lemon juice, capers, and spinach. Cook for 2-3 minutes, until wilted, then turn off the heat.
  • Whisk together the yogurt and remaining cup of chicken broth until smooth, then stir into the spinach mixture.
  • Add the chicken back to the skillet, garnish with parsley and parmesan cheese, and serve alongside pasta of choice!