Lemon Parmesan Spinach Chicken (Printable)
Juicy chicken with spinach in a creamy lemon-Parmesan sauce.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables & Aromatics
02 - 3 cups fresh baby spinach
03 - 3 cloves garlic, minced
04 - 1 medium lemon, zested and juiced
→ Dairy
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/3 cup heavy cream
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon dried Italian herbs
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry and season both sides with salt, pepper, and Italian herbs.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
04 - Lower heat to medium. Add butter to the skillet and sauté garlic for 1 minute until fragrant.
05 - Add spinach to the skillet and cook, stirring, until wilted, about 2 minutes.
06 - Stir in heavy cream, Parmesan, lemon zest, and lemon juice. Simmer until slightly thickened, 1–2 minutes.
07 - Return chicken to the skillet, spooning sauce over the top. Transfer to oven and bake for 12–15 minutes, or until internal temperature reaches 165°F.
08 - Serve hot, garnished with extra Parmesan and lemon slices if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon.
- It manages to be low carb without sacrificing that rich, comforting texture we all crave.
02 -
- Do not let the garlic burn in the skillet, or it will turn bitter and ruin the sauce.
- Grate your own cheese because pre-shredded varieties often contain anti-caking agents that prevent a smooth sauce.
03 -
- Pound the chicken breasts to an even thickness so they do not dry out at the tips before the center is cooked.
- Let the chicken rest for a few minutes after baking to lock in the juices before serving.