Lemon Parmesan Spinach Chicken (Printable)
Juicy chicken breasts in a rich parmesan lemon sauce with wilted spinach.
# Ingredient List:
→ Proteins
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 3 cups fresh baby spinach
03 - 2 garlic cloves, minced
→ Dairy & Cheese
04 - ½ cup grated Parmesan cheese
05 - ⅓ cup heavy cream
06 - 2 tablespoons unsalted butter
→ Others
07 - 1 lemon (zested and juiced)
08 - 1 tablespoon olive oil
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ½ teaspoon dried Italian herbs (optional)
# How to Make:
01 - Preheat oven to 400°F. Pat chicken breasts dry with paper towels.
02 - Season both sides of the chicken breasts evenly with salt, black pepper, and dried Italian herbs.
03 - Heat olive oil in a large oven-proof skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown. Remove from pan and set aside.
04 - Reduce heat to medium. In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant.
05 - Add fresh spinach to the skillet and sauté for about 2 minutes until just wilted.
06 - Stir in heavy cream, lemon juice, and lemon zest. Bring the mixture to a brief simmer.
07 - Sprinkle Parmesan cheese into the skillet and stir constantly until melted and the sauce has slightly thickened.
08 - Return chicken breasts to the skillet, nestling them into the spinach sauce. Spoon sauce over the chicken. Transfer skillet to the oven and bake for 12-15 minutes until internal temperature reaches 165°F.
09 - Serve hot, optionally garnished with extra lemon zest or shaved Parmesan.
# Helpful Tips:
01 -
- You get a gourmet dinner with minimal cleanup
- The sauce comes together in minutes but tastes like it simmered all day
02 -
- Always use a skillet that can safely transfer from stovetop to oven
- Overcooking the cream sauce can cause it to separate so watch closely
03 -
- Room temperature chicken sears more evenly than cold meat
- Grating the zest before you cut the lemon prevents juice spills