Lemon Parmesan Spinach Chicken (Print Version)
Juicy chicken with a savory Parmesan crust and fresh spinach in a tangy lemon cream sauce.
# What You'll Need:
→ 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
# Steps:
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-proof skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden. Remove and set aside.
04 - Reduce heat to medium. In the same skillet, melt butter, then add garlic and cook for 30 seconds until fragrant.
05 - Add spinach and sauté until just wilted, about 2 minutes.
06 - Stir in heavy cream, lemon juice, and lemon zest. Bring briefly to a simmer.
07 - Sprinkle in Parmesan cheese and stir until melted and sauce thickens slightly.
08 - Return chicken breasts to skillet, nestling them into the spinach sauce. Transfer skillet to oven and bake 12-15 minutes, until chicken is cooked through.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all day.
- It hits that perfect spot of being rich and comforting without being too heavy.
02 -
- Make sure your skillet is truly oven safe before putting it in under the broiler or high heat.
- Do not overcook the spinach in the pan, as it will cook more in the oven.
03 -
- Grate your Parmesan fresh from a block instead of using pre-grated cheese for a smoother sauce.
- Pound the chicken breasts to an even thickness so they finish cooking at the exact same time.