Name: Chicken Cutlets With Summer Squash and Feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 chicken cutlets (about 1 ¼ pounds total); Coarse salt and freshly ground pepper; All-purpose flour, for dredging; 3 tablespoons extra-virgin olive oil; 2 tablespoons capers, plus 2 teaspoons brine; 1.25 cups low-sodium chicken broth; 2 medium summer squashes, cut into ½-inch rounds; 2 bunches spinach, leaves torn if large (about 12 cups); 4 ounces feta, crumbled; Crusty bread and butter, for serving

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

4

This recipe for chicken cutlets with summer squash and feta is a tangy, one-pan meal that couldn’t be simpler to pull together. Dredging the chicken breasts in flour helps to create a flavorful gravy which gets a punchy kick from capers and a few tablespoons of brine. Cooking summer squash and spinach in the same pan you used to cook the chicken, meanwhile, cuts down on dishes and streamlines the process—so much so that you can have dinner on the table in just 25 minutes from start to finish. Use whatever summer squash looks best to you, from zucchini to crookneck to pattypan, and feel free to swap in another leafy green for the spinach depending on what you have on hand.

chicken-paillard-with-squash-spinach-feta-179-exp3-d113040-1.jpg — Bryan Gardner

Turning Chicken Breasts into Chicken Cutlets

While you can buy chicken cutlets in the grocery store, it's incredibly easy (and less pricey) to prep them at home. For every two cutlets called for, you'll need one boneless, skinless chicken breast, so pick up two breasts for this recipe.

To make them, first slice each breast in half horizontally, gently pressing down on the top with one hand while carefully cutting through the meat with the other. Try to do this using long, smooth strokes to keep the meat from tearing or becoming jagged. Once both breasts are halved, place each between two pieces of parchment or waxed paper and gently pound into an even thickness (about one-quarter inch thick).

To make this recipe gluten-free, simply swap in a cup-for-cup gluten-free flour for the all purpose flour called for below.

Ingredients

4 chicken cutlets (about 1 ¼ pounds total)
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
3 tablespoons extra-virgin olive oil
2 tablespoons capers, plus 2 teaspoons brine
1 ¼ cups low-sodium chicken broth
2 medium summer squashes, cut into ½-inch rounds
2 bunches spinach, leaves torn if large (about 12 cups)
4 ounces feta, crumbled
Crusty bread and butter, for serving

Directions

Dredge cutlets and cook:

Season chicken with salt and pepper, then dredge in flour. Heat a large skillet over medium-high; swirl in 1 tablespoon oil. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes.
Add capers, brine, and broth; reduce sauce:

Add capers, brine, and broth; bring to a boil, turning chicken a few times. Transfer chicken to a plate; cover to keep warm. Continue to boil sauce until reduced to 1/2 cup, 3 to 4 minutes. Transfer to a bowl; cover.
Cook vegetables; add feta and serve with chicken and sauce:

Return skillet to medium-high; swirl in remaining 2 tablespoons oil. Add squashes, season with salt and pepper, and cook, stirring occasionally, until golden brown in places, 3 to 4 minutes. Add spinach, a few handfuls at a time, and cook, stirring, until just wilted. Stir in feta; season with salt and pepper. Serve, alongside chicken topped with caper sauce, and bread and butter.

Variations

There are several ways to make this easy chicken recipe your own. If you prefer dark meat, you can swap in boneless, skinless thighs for the cutlets (just plan to cook them a few minutes longer). In place of the spinach, you can swap in Swiss or rainbow chard, kale, collards, or even escarole. Don't love capers? Try substituting sliced kalamata or buttery castelvetrano olives and a splash of their brine instead, or simply finish the sauce with the juice of half of a lemon.