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A Mediterranean Chicken Cutlet Dinner in 30 Minutes!

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Donna Urso
What's for dinner tonight?  If you are craving a flavorful, healthy, and super quick dinner that transports you straight to the sunny shores of the Mediterranean, I've got your back. Today, I'm sharing a recipe that's as delicious as it is easy: 

Mediterranean Chicken Cutlets with Spinach, Artichokes, and Sun-Dried Tomatoes

A Meditterranean chicken cutlet dinner on a plate with spinach, artichoke hearts, sundried tomatoes, and capers.

Now, before you get intimidated by "Mediterranean," let me assure you, this recipe is anything but complicated. It requires minimal prep, comes together in less than 30 minutes, and is perfect for busy weeknights when you want something satisfying without the fuss.

The genesis of this recipe came from my sister-in-law who originally made it with salmon and roasted red peppers in place of sun-dried tomatoes, giving it a slightly sweeter twist than the version I'm sharing with you today.  I've made my version with salmon, swordfish, and chicken breasts and love it any of those ways. So feel free to experiment and make it your own!

Why You'll Love This Mediterranean Chicken Cutlet Dinner

It's a Flavor Fiesta: This recipe packs a punch in the taste department! Juicy chicken cutlets are infused with the vibrant flavors of sun-dried tomatoes, briny artichoke hearts, and earthy spinach, all woven together with a touch of garlic and capers. It's a delight for your taste buds, transporting you to the sun-kissed shores of the Mediterranean with every bite.

Healthy & Hearty: Don't be fooled by the light and easy preparation - this dish is surprisingly satisfying! The protein-packed chicken cutlets paired with the fiber-rich spinach and vitamins-laden artichoke hearts make it a well-balanced meal that nourishes your body without weighing you down.

A Speed Demon's Dream: Time-pressed? No problem! This recipe comes together in under 30 minutes, making it the perfect answer to busy weeknight dinners. Skip the takeout and whip up this healthy and delicious meal in the time it takes to wait in line!

Versatility is King: This recipe is like a blank canvas for your creativity! Feeling adventurous? Swap the chicken for salmon or swordfish for a lighter seafood option. Craving a sweeter twist? Substitute the sun-dried tomatoes with roasted red peppers as my sister-in-law did originally. No matter your preferences, this recipe adapts to your taste, making it a true crowd-pleaser.

Minimal Cleanup: Let's be honest, the fewer dishes, the better! This one-pan wonder requires minimal prep and cleanup, leaving you more time to savor the deliciousness and enjoy the company of your loved ones.

Let's Get Cooking: Mediterranean Chicken Cutlet Dinner in 30 Minutes

Here's how to whip up this flavorful and budget-friendly meal:

You Will Need

  • 1 boneless, skinless chicken cutlet per person, (bonus tip: save some bucks by slicing your own breasts instead of buying pre-cut cutlets!)
  • 2 tablespoons olive oil
  • 6 ounces of baby spinach
  • 1 (12-ounce) jar/can of artichoke hearts, drained and quartered
  • ¼ cup sun-dried tomatoes, julienned
  • 3 tablespoons capers, drained (adjust for desired saltiness)
  • 4 large cloves garlic, minced
  • 2 ounces white wine, pinot grigio or chardonnay
  • Salt and pepper to taste
  • Optional garnishes: chopped fresh parsley, crumbled feta cheese, lemon wedges

The Process

1. Prep your cutlets: Carefully slice chicken breasts horizontally. Pound them gently with a mallet until about 1/4-½ inch thick. This ensures even cooking and makes them tender.
2. Heat it up: In a large skillet over medium-high heat, heat the olive oil. Season your chicken cutlets generously with salt and pepper.
3. Sear to perfection: Place the chicken cutlets in the pan and cook for about 2-3 minutes per side, or until golden brown, and cooked through (internal temperature reaches 165°F). Transfer the cooked chicken to a plate and set aside.
4. Flavor fiesta: In the same skillet, add the artichoke hearts, sun-dried tomatoes, capers, and garlic. Cook for another minute.
5. Add the spinach and the wine.  Cover and wilt the spinach.
6. Return of the chicken: Nestle the cooked chicken cutlets back into the pan with the flavorful mixture. Spoon the sauce over the chicken and cook for another minute to heat through.
7. Plate and savor: Transfer your Mediterranean masterpiece to plates and garnish with your desired toppings like fresh parsley, crumbled feta cheese, or a squeeze of lemon juice. Enjoy!

Flexibility is Key

Remember, this recipe is all about personal preference! Don't be afraid to adjust the ingredients to suit your taste. Here are some ideas:

Spice it up: Add a pinch of red pepper flakes for a touch of heat.
Go green: Substitute the spinach with kale or Swiss chard for a different flavor and texture.
Olive love: Kalamata olives would add a salty and briny twist.
Cheese please: Top your creation with a sprinkle of Parmesan or mozzarella cheese for a cheesy delight.

Budget Tip: By slicing your own chicken breasts into cutlets, you can save a significant amount compared to buying pre-cut ones. Bonus points for using leftover chicken cutlets in sandwiches, salads, or wraps for even more budget-friendly meals!

So there you have it! This easy, flavorful, and budget-friendly Mediterranean Chicken Cutlet Dinner is sure to impress your taste buds and your wallet. Get creative, have fun, and enjoy a taste of the Mediterranean in your own kitchen!

For another Mediterranean alternative made with bone-in chicken thighs try this skillet dinner.

A women at the stove with an olive oil bottle in her hand.

Frequently Asked Questions: Mediterranean Chicken Cutlet Dinner

Can I use boneless, skinless chicken thighs instead of breasts?

Absolutely! Thighs are naturally more flavorful and juicy compared to breasts. Just be mindful of the cooking time, as thighs take slightly longer to cook through. Aim for an internal temperature of 170°F.

 I don't have sun-dried tomatoes. Can I substitute them?

Sure! You can use roasted red peppers, chopped sun-dried tomatoes in oil, or even a sprinkle of dried herbs like oregano or thyme for a similar Mediterranean flavor profile.

I'm not a fan of capers. Can I leave them out?

Of course! Capers add a salty and briny flavor, but you can adjust them to your taste. Consider adding a squeeze of lemon juice or some chopped olives for a similar tangy note.

This recipe calls for fresh spinach. Can I use frozen spinach instead?

Sure, but I don't recommend it. Fresh spinach looks better and is easier to use in the recipe.  If you must substitute, thaw and squeeze out any excess moisture from the frozen spinach before adding it to the pan. You might need to cook it slightly longer than fresh spinach.

Any tips for leftovers?

Absolutely! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. You can also use leftover chicken and sauce in wraps, salads, or sandwiches for a quick and delicious lunch.

 Can I make this recipe ahead of time?

You can cook the chicken cutlets and refrigerate them. Then cook the vegetable topping and nestle the cutlets in at the end to heat through. However, it's best to cook the entire dish fresh for the best texture and flavor.

The Mediterranean Chicken Cutlets Recipe

keto dinner, low carb dinner, chicken dinner, boneless chicken breasts
dinner
Italian
Yield: 4
Author: Donna Urso
Mediterranean Chicken Cutlets

Mediterranean Chicken Cutlets

A Mediterranean chicken, weeknight dinner made with boneless chicken breasts, spinach, artichoke hearts, capers and sun-dried tomatoes.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Instructions

  1. Prep your cutlets: Carefully slice chicken breasts horizontally. Pound them gently with a mallet until about 1/4-½ inch thick. This ensures even cooking and makes them tender.
  2. In a large skillet over medium-high heat, heat the olive oil. Season your chicken cutlets generously with salt and pepper.
  3. Place the chicken cutlets in the pan and cook for about 2-3 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Transfer the cooked chicken to a plate and set aside.
  4. In the same skillet, add the artichoke hearts, sun-dried tomatoes, capers, and garlic. Cook for another minute.
  5. Add the spinach and the wine. Cover and wilt the spinach.
  6. Return of the chicken: Nestle the cooked chicken cutlets back into the pan with the flavorful mixture. Spoon the sauce over the chicken and cook for another minute to heat through.

Notes

This is a flexible recipe. The amounts are a starting point. Adjust to your preference.

Recommended Products

12 inch non-stick skillet
7-inch Santoku Knife
White Serving Platters

Nutrition Facts

Calories

155.88

Fat (grams)

8.54 g

Sat. Fat (grams)

1.28 g

Carbs (grams)

7.02 g

Fiber (grams)

2.06 g

Net carbs

4.95 g

Sugar (grams)

2.83 g

Protein (grams)

11.57 g

Sodium (milligrams)

306.97 mg

Cholesterol (grams)

27.2 mg

Please use this nutritional information as a guide only.

Similar Recipes

Mediterranean Chicken Skillet Dinner

Healthy Chicken Parmesan

Weeknight Chicken Pot Pie

©Just One Donna








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