Ingredients
- 2 large chicken breasts
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1 1/2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup cherry tomatoes halved
- 5 tablespoons kalamata olives pitted
- 1 tablespoon capers drained
- 2 1/2 cups fresh baby spinach
- 2/3 cup crumbled feta cheese
Instructions
- Slice the chicken breasts in half horizontally to form four cutlets. Season each piece with salt, pepper, dried oregano, thyme, and onion powder.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken cutlets for about 6 minutes per side, or until they reach an internal temperature of 165°F. Transfer the chicken to a plate.
- Lower the heat to medium. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add chicken broth, cherry tomatoes, kalamata olives, and capers. Let the mixture simmer for 3 to 4 minutes until the tomatoes start to soften.
- Stir in the baby spinach and crumbled feta cheese. Return the chicken cutlets to the skillet along with any juices from the plate. Allow everything to warm together until the spinach wilts, about 1 to 2 minutes.
- Adjust seasoning if needed and serve immediately.