Pan-Seared Chicken with Zucchini Noodles & Creamy Lemon-Dill Spinach

Directions

1. Roast the zucchini noodles on a sheet pan with small pats of butter and a pinch of salt, spreading into an even layer.
2. Roast in a preheated or warming oven until just tender, about 15 minutes, tossing halfway through.
3. While the zucchini cooks, heat a skillet over medium-high heat.
4. Slice the chicken horizontally to form thin cutlets and season both sides with salt and pepper.
5. Add a little butter to the skillet and cook the chicken until golden and cooked through, 3–4 minutes per side; transfer to a plate and tent with foil.
6. Chop the spinach on a clean board and place in a small bowl. Strip dill leaves, mince, and add to the spinach.
7. Mince the garlic and set aside. Return the skillet to the stove, add more butter, then sauté the garlic briefly until fragrant.
8. Pour in the broth and cream, stirring until combined and boiling; reduce heat and simmer until slightly thickened, 6–7 minutes.
9. Add the spinach and dill in batches, letting each wilt before adding more; squeeze in lemon juice, then remove from heat, slice the chicken, and serve over the zucchini noodles with the sauce on top.