Lemon Parmesan Spinach Chicken (Printable version)
Juicy chicken breasts baked in a tangy lemon-Parmesan cream sauce with fresh spinach.
# What you'll need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ 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
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon dried Italian herbs
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry; season both sides generously with salt, 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 and set aside.
04 - Reduce heat to medium and add butter to the same skillet. Sauté the minced garlic for 1 minute until fragrant.
05 - Add fresh spinach to the skillet, stirring constantly until wilted, about 2 minutes.
06 - Stir in heavy cream, Parmesan cheese, lemon zest, and lemon juice. Simmer for 1 to 2 minutes until the sauce slightly thickens.
07 - Return the seared chicken to the skillet, spooning the sauce over the top to coat evenly.
08 - Transfer the skillet to the oven. Bake for 12 to 15 minutes, until the internal temperature of the chicken reaches 165°F.
09 - Serve hot, garnished with extra Parmesan and fresh lemon slices if desired.
# Expert Tips:
01 -
- The sauce comes together in the exact same pan you use to sear the chicken, meaning all those flavorful browned bits get trapped in the cream.
- It tastes like a meal you would order at a cozy Italian bistro, yet it easily comes together in under an hour.
02 -
- Leaving the chicken in the pan while making the sauce will cause it to overcook and become rubbery.
- Pounding the chicken to an even thickness before searing is the secret to a juicy center.
03 -
- Always use a meat thermometer to pull the chicken at exactly 165 degrees Fahrenheit.
- Grating your own parmesan from a wedge prevents the sauce from turning clumpy.