Lemon Parmesan Spinach Chicken (Print Version)

Juicy chicken with a savory crust served in a creamy lemon spinach sauce.

# What You Need:

→ Proteins

01 - 4 boneless skinless chicken breasts

→ Produce

02 - 3 cups fresh baby spinach
03 - 1 lemon zested and juiced
04 - 2 cloves garlic minced

→ Dairy & Cheese

05 - 1/2 cup grated Parmesan cheese
06 - 1/3 cup heavy cream
07 - 2 tablespoons unsalted butter

→ Pantry & Essentials

08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon dried Italian herbs

# How To Make It:

01 - Preheat oven to 400°F. Pat chicken breasts dry and season both sides generously with salt, pepper, and Italian herbs.
02 - Heat olive oil in a large oven-proof skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown. Remove chicken and set aside on a plate.
03 - Reduce heat to medium. In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant, taking care not to burn.
04 - Add fresh spinach to the skillet and sauté for about 2 minutes until just wilted.
05 - Stir heavy cream, lemon juice, and lemon zest into the skillet. Bring to a brief simmer, then sprinkle in Parmesan cheese. Stir constantly until melted and sauce slightly thickens.
06 - Return chicken breasts to the skillet, nestling them into the spinach sauce. Spoon sauce over the top of the chicken. Transfer skillet to oven and bake for 12-15 minutes until chicken reaches an internal temperature of 165°F.
07 - Remove from oven. Serve hot, optionally garnished with extra lemon zest or shaved Parmesan.

# Handy Tips:

01 -
  • It feels like a gourmet restaurant meal but comes together in under forty minutes.
  • The parmesan crust creates a savory, salty crunch that perfectly balances the creamy spinach.
02 -
  • Do not skip searing the chicken first, or you will miss out on the deep caramelized flavor base.
  • The sauce will thicken rapidly as it cools down, so do not worry if it looks slightly loose in the oven.
03 -
  • Let the chicken rest for a few minutes after baking to help the juices redistribute.
  • Use a microplane for the lemon zest to avoid the bitter white pith.

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