Lemon Parmesan Spinach Chicken (Print Page)
Tender chicken baked in creamy lemon Parmesan spinach sauce for a quick gourmet weeknight dinner.
# What You 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
→ Seasonings & Pantry
07 - 1 lemon, zested and juiced
08 - 1 tablespoon olive oil
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
11 - ½ teaspoon dried Italian herb blend
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Pat chicken breasts dry with paper towels and season both sides evenly with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large oven-proof skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until a golden crust forms; they do not need to be cooked through. Remove and set aside on a plate.
04 - Reduce heat to medium. In the same skillet, melt the butter. Add minced garlic and cook for 30 seconds until fragrant.
05 - Add fresh baby spinach to the skillet and sauté, tossing gently, until just wilted, about 2 minutes.
06 - Pour in the heavy cream, lemon juice, and lemon zest. Stir to combine and bring the mixture to a brief simmer.
07 - Sprinkle in the grated Parmesan cheese and stir continuously until melted and the sauce thickens slightly.
08 - Nestle the seared chicken breasts back into the skillet, pressing them into the spinach cream sauce. Spoon additional sauce over the top of each breast.
09 - Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
10 - Serve hot, garnished with extra lemon zest or shaved Parmesan if desired.
# Expert Tips:
01 -
- The creamy lemon Parmesan sauce tastes like something from a restaurant but comes together in one pan with zero fuss.
- It is low carb and packed with protein, so you get all the comfort without the heavy feeling afterward.
02 -
- Do not skip drying the chicken before searing because moisture is the enemy of a good golden crust and you will end up steaming instead of browning.
- Take the skillet off the heat before adding the Parmesan to the cream sauce, because boiling cheese causes it to separate and turn grainy.
03 -
- Use a cast iron skillet if you have one because it holds heat beautifully and goes straight from stovetop to oven without any worry about the handle.
- Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute and every bite stays moist.