Lemon Parmesan Spinach Chicken
A delightful dish that beautifully combines tender chicken breasts with creamy, zesty sauce and vibrant spinach, making it perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (or almond flour for gluten-free) Use almond flour for gluten-free option.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and black pepper Add to your preference.
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 whole Zest of 1 lemon
- 1/4 teaspoon crushed red pepper flakes (optional) For heat.
- 4 cups fresh spinach, washed and dried
- 1 tablespoon olive oil (optional)
- to taste Fresh parsley, chopped For garnish.
- to taste Additional grated Parmesan cheese For garnish.
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel and season with salt, black pepper, garlic powder, and onion powder.
Searing the Chicken
- In a large skillet, heat olive oil and butter over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts.
- Sear the chicken for about 6-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover to keep warm.
Making the Sauce
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Allow the broth to simmer for a few minutes.
- Add the heavy cream, grated Parmesan cheese, lemon juice, and lemon zest. Stir gently and let the mixture simmer for about 5 minutes until the sauce thickens slightly.
Adding the Spinach
- Once the sauce has thickened, add the fresh spinach and stir until wilted. For more vibrant spinach, sauté separately then add.
Combining and Serving
- Return the seared chicken to the skillet and coat well with the sauce. Let simmer for an additional couple of minutes.
- Garnish with chopped parsley and more grated Parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to maintain creaminess.