Lemon Parmesan Spinach Chicken (Printer-Friendly)
Juicy chicken breasts in a creamy lemon Parmesan spinach sauce, ready in 40 minutes for an easy gourmet dinner.
# 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
→ Pantry Staples
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
# How to Make It:
01 - Preheat oven to 400°F (200°C). Position rack in the center of the oven.
02 - Pat chicken breasts dry with paper towels. 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 2-3 minutes per side until a golden crust forms. Remove from the skillet and set aside; the chicken does not need to be fully cooked at this stage.
04 - Reduce heat to medium. Melt butter in the same skillet, then add minced garlic. Cook for approximately 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add fresh baby spinach to the skillet and sauté, tossing gently, until just wilted, about 2 minutes.
06 - Pour in heavy cream, fresh lemon juice, and lemon zest. Stir to combine and bring the mixture to a brief simmer.
07 - Sprinkle grated Parmesan cheese into the sauce, stirring continuously until fully melted and the sauce thickens slightly.
08 - Nestle the seared chicken breasts back into the spinach cream sauce, spooning some of the sauce over the top of each piece.
09 - Transfer the skillet to the preheated oven. Bake for 12-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
10 - Remove from the oven and serve hot, garnished with additional lemon zest or shaved Parmesan if desired.
# Expert Advice:
01 -
- The Parmesan forms a golden crust on the chicken that tastes like it came from a restaurant, but it only takes about ten ingredients you probably already have.
- Everything cooks in one skillet, which means you get maximum flavor from the fond left behind and minimal dishes at the end.
- That lemon cream sauce is so good you will want to double it and drag crusty bread through every last drop.
02 -
- Do not skip drying the chicken before searing because even a little surface moisture prevents that beautiful golden crust from forming.
- Watch the garlic closely in the butter because it goes from fragrant to bitter in seconds and bitter garlic will ruin the entire sauce.
- The chicken does not need to be cooked through during the sear because it finishes in the oven, so focus on getting color rather than worrying about doneness at that stage.
03 -
- Take the chicken out of the fridge fifteen minutes before cooking so it comes closer to room temperature, which helps it cook more evenly and stay juicier inside.
- Always reserve a bit of pasta water or broth if you plan to stretch the sauce, because it thickens considerably as it sits and a splash of liquid brings it back to life beautifully.