Best 7 Lemon Chicken Scallopini With Spinach Recipes

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Lemon chicken scallopini with spinach is a classic dish that is both delicious and easy to make. This dish is sure to please everyone at your table, and it's perfect for a weeknight meal or a special occasion. The combination of tangy lemon, tender chicken, and wilted spinach makes for a delightful and flavorful dish. Read on to learn the perfect recipe for lemon chicken scallopini with spinach.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CHICKEN SCALLOPINI WITH SPINACH



Lemon Chicken Scallopini With Spinach image

Make and share this Lemon Chicken Scallopini With Spinach recipe from Food.com.

Provided by itsnevrenough

Categories     One Dish Meal

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 teaspoon lemon zest
1/4 cup lemon juice
1 tablespoon olive oil
4 boneless skinless chicken breast halves, thinly sliced
1 garlic clove, minced
3/4 cup unsalted chicken stock (or can use broth)
1 (10 3/4 ounce) can cream of celery soup
4 cups fresh Baby Spinach

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well-browned on both sides and meat is cooked thoroughly. Remove chicken from the skillet and cover.
  • Stir the stock (or broth), garlic, lemon juice and zest, and soup in the skillet. Add the spinach. Cook and stir until the spinach is wilted.
  • Return the chicken to the skillet with the other ingredients.
  • This is delicious served over mashed potatoes, rice or pasta.

CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE



Chicken Scaloppini with Lemon-Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 pounds), cut in half horizontally and pounded lightly to make 8 scaloppini
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 tablespoons unsalted butter
2 to 3 ounces capers, drained
1/4 cup unsalted chicken stock
Juice of 1 lemon plus 2 lemons, cut into supremes, for garnish (see Cook's Note)

Steps:

  • Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
  • Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
  • Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
  • Garnish with the lemon supremes and serve.

CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH



Classic Lemon Chicken with Sauteed Spinach image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 lemons
4 chicken cutlets, pounded thinly into scallopini
Salt and pepper
Flour, for dredging
6 tablespoons extra-virgin olive oil
6 tablespoons butter
2 cloves garlic, peeled
16 caper berries
10 large green olives
1/2 cup dry white wine
1 cup chicken stock or broth
2 tablespoons chopped Italian parsley
Sauteed Spinach, recipe follows
3 tablespoons extra-virgin olive oil
5 cloves garlic, peeled
2 pounds spinach
Salt and pepper

Steps:

  • Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
  • Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
  • When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
  • Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
  • Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.

LEMON CHICKEN SCALLOPINI WITH SPINACH



Lemon Chicken Scallopini with Spinach image

This Italian-inspired skillet dish features tender chicken breasts sauteed in a brightly flavored lemon sauce with fresh baby spinach. Plus, this restaurant-style meal is on the table in just 25 minutes!

Provided by Campbell's Kitchen

Categories     Swanson®

Time 25m

Yield 4

Number Of Ingredients 7

1 large lemon
1 tablespoon olive oil
4 breast half, bone and skin removed (blank)s thin-sliced skinless, boneless chicken breast halves
1 clove garlic, minced
¾ cup Swanson® Unsalted Chicken Stock
1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cream of Celery Soup
4 cups fresh baby spinach

Steps:

  • Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
  • Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet.

Nutrition Facts : Calories 220.6 calories, Carbohydrate 11.9 g, Cholesterol 70.2 mg, Fat 7.6 g, Fiber 2.6 g, Protein 27.1 g, SaturatedFat 1.3 g, Sodium 402.5 mg, Sugar 1.4 g

CHICKEN SCALOPPINE WITH LEMON



Chicken Scaloppine With Lemon image

In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 20m

Yield 12 servings

Number Of Ingredients 13

About 1 1/2 pounds boneless chicken thighs
Salt
Black pepper
1 cup all-purpose flour, or more as needed
1 1/2 cups fresh bread crumbs, or more as needed
3 eggs
2 tablespoons extra virgin olive oil, plus more as needed
3 tablespoons butter, plus more as needed
1/4 cup dry white wine
1/2 cup chicken or vegetable stock
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley, plus more for garnish
Lemon wedges for serving

Steps:

  • Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
  • Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
  • Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
  • Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
  • When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
  • Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON CHICKEN SCALLOPINI WITH SPINACH



Lemon Chicken Scallopini with Spinach image

This Italian-inspired skillet dish features tender chicken breasts sauteed in a brightly flavored lemon sauce with fresh baby spinach. Plus, this restaurant-style meal is on the table in just 25 minutes!

Provided by Campbell's Kitchen

Categories     Swanson®

Time 25m

Yield 4

Number Of Ingredients 7

1 large lemon
1 tablespoon olive oil
4 breast half, bone and skin removed (blank)s thin-sliced skinless, boneless chicken breast halves
1 clove garlic, minced
¾ cup Swanson® Unsalted Chicken Stock
1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cream of Celery Soup
4 cups fresh baby spinach

Steps:

  • Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
  • Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet.

Nutrition Facts : Calories 220.6 calories, Carbohydrate 11.9 g, Cholesterol 70.2 mg, Fat 7.6 g, Fiber 2.6 g, Protein 27.1 g, SaturatedFat 1.3 g, Sodium 402.5 mg, Sugar 1.4 g

CHICKEN SCALLOPINI A LA LEMON BASIL



Chicken Scallopini a La Lemon Basil image

This is an amazing dish, lemony spinach pasta, lemony chicken and a lemony creamy white wine sauce. If you enjoy lemon as much as I do ... this is for you. There are subtle flavors of lemon all through this dish. Now I used lemon basil which you can get at any Whole Foods or if you grow it yourself. If not, don't worry. But it is worth it if you can get some. Regular basil will work just fine. However!! Fresh herbs for this. NO dried, it makes a big difference. And fresh lemons, no plastic lemons for this. I would say fresh pasta, but I use a box and it isn't quite as good, but, most people wouldn't know the difference.

Provided by SarasotaCook

Categories     Chicken

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 21

4 chicken breasts, pounded thin
1/4 cup flour
1 teaspoon salt
1 1/2 tablespoons lemon pepper
1 tablespoon butter (to saute the chicken)
1 tablespoon olive oil (to saute the chicken)
2 lemons, thin sliced
1 shallot (small thin sliced)
1/2 cup white wine
1/3 cup chicken broth
1 tablespoon fresh lemon juice
1/3 cup heavy cream
3/4 teaspoon flour
1/2 cup lemon basil, fine chopped (you can use regular basil if you can not fine lemon basil)
1/2 teaspoon thyme, fine chopped
2 teaspoons fresh parsley, fine chopped
1 lb spinach pasta
1 tablespoon fresh lemon juice
2 tablespoons garlic olive oil (2 tablespoons olive oil and 1 smashed garlic clove)
salt
1 teaspoon lemon pepper

Steps:

  • First -- this is quick cooking, the sauce, the chicken and the pasta, so make sure you have all your herbs chopped, lemons sliced and chicken ready.
  • Chicken -- In a pie plate or medium size pan add the flour, salt and lemon pepper. Now if the chicken isn't pounded, put your chicken breasts between saran or plastic wrap and pound with a meat mallet, rolling pin or even a heavy skillet to flatten. Don't go too far, but you want a nice thin fillet. Then dredge the chicken breasts in the flour mixture. Then set to the side on a plate while you start the pasta.
  • Pasta -- In a large pot of boiling salted water, cook the pasta according to directions.
  • Garlic Oil -- In a small sauce pan add the garlic and olive oil and cook on medium just 2-3 minutes until the garlic slightly browns but doesn't fry. Just to infuse the oil.
  • Pasta and Chicken -- As the water boil, add the pasta. I like a dried spinach pasta, but I have used everything from angel hair to fettuccini for this. Just use your favorite. The spinach to me really adds a lot of flavor, but if you can't find that. Use a regular pasta.
  • So as the pasta boils, heat up the butter and oil in a large pan, non stick preferred. Add the chicken and lemon slices and saute 3-4 minutes per side until the chicken is golden brown. It doesn't take long. Flip the lemon a couple of times to get golden brown. Once done, remove the chicken to a plate along with the lemons and cover with foil to keep warm.
  • Pasta, Oil, Chicken, and Sauce -- Ok, the pasta should be done. Check it -- drain and set to the side. Olive oil, remove the garlic and the olive oil is done -- Chicken is done and resting -- Sauce. Time to start.
  • Sauce -- To the pan you cooked the chicken in, add the shallot and cook just a minute, then add the flour and whisk in, then add the wine, broth and lemon juice and cook until reduced by half, about 3-4 minutes on a medium heat. Reduce and add the cream, thyme, parsley, basil, salt and pepper and any juices from the chicken plate.
  • Serving -- Toss the pasta with the garlic oil, lemon pepper, salt and lemon juice. Plate up some pasta on each plate. Top with one of the chicken breasts and then drizzle with the wine sauce. Garnish with a couple of the lemon slices and just enjoy!

Nutrition Facts : Calories 932.4, Fat 35.9, SaturatedFat 12, Cholesterol 127.6, Sodium 810, Carbohydrate 100.5, Fiber 15.1, Sugar 0.7, Protein 48.1

Tips:

  • To save time, you can use pre-cooked chicken or frozen spinach.
  • If you don't have chicken broth, you can use water instead.
  • You can add other vegetables to this dish, such as mushrooms, zucchini, or bell peppers.
  • If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the pan at the end of cooking.
  • Serve this dish over rice, pasta, or mashed potatoes.

Conclusion:

Lemon Chicken Scallopini with Spinach is a quick and easy weeknight meal that is sure to please the whole family. The chicken is tender and flavorful, the sauce is tangy and creamy, and the spinach adds a pop of color and nutrition. This dish is also relatively healthy, making it a great option for those who are watching their weight or trying to eat healthier.

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