Lemon Parmesan Spinach Chicken (Print Version)
Pan-seared chicken in a tangy lemon-Parmesan cream sauce with wilted spinach. Ready in 40 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ 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 Staples
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 Steps:
01 - Preheat oven to 400°F. Position the rack in the center.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, freshly ground black pepper, and dried Italian herbs.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until a golden crust forms. Remove from the skillet and set aside.
04 - Reduce heat to medium. Add butter to the same skillet. Sauté the minced garlic for 1 minute until fragrant, stirring to prevent browning.
05 - Add fresh baby spinach to the skillet. Cook, stirring constantly, until fully wilted, about 2 minutes.
06 - Pour in the heavy cream and add the freshly grated Parmesan cheese, lemon zest, and lemon juice. Stir well and simmer for 1 to 2 minutes until the sauce slightly thickens.
07 - Place the seared chicken breasts back into the skillet, nestling them into the spinach. Spoon the sauce over the top of each breast.
08 - Transfer the skillet to the preheated oven. Bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F.
09 - Remove from the oven and serve hot. Garnish with additional Parmesan and fresh lemon slices if desired.
# Expert Tips:
01 -
- The creamy lemon Parmesan sauce tastes like something from a restaurant but comes together in one skillet with almost no fuss.
- It is naturally low carb and can easily be made gluten free, which makes it a weeknight hero for almost any table.
02 -
- Do not skip drying the chicken before searing because excess moisture is the enemy of a good crust and you will end up steaming instead of browning.
- Let the sauce simmer just until it thickens slightly because if you reduce it too long it will break and become oily in the oven.
03 -
- Use an instant read thermometer to check the chicken at 12 minutes because overcooked chicken breasts dry out fast and there is no rescuing them once that happens.
- Grate the Parmesan as finely as you can so it melts smoothly into the cream without leaving stringy clumps behind.