Lemon Parmesan Spinach Chicken (Printable)
Juicy chicken breasts in a creamy lemon Parmesan spinach sauce, ready in 40 minutes for an easy gourmet weeknight meal.
# 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 - 1/2 cup grated Parmesan cheese
05 - 1/3 cup heavy cream
06 - 2 tablespoons unsalted butter
→ Seasonings & Pantry
07 - 1 lemon, zested and juiced
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon dried Italian herb blend
# Directions:
01 - Preheat oven to 400°F. Arrange a rack in the center position.
02 - Pat the 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 the chicken breasts for 2 to 3 minutes per side until a golden crust forms. The chicken does not need to be cooked through at this stage. Remove and set aside on a plate.
04 - Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add the fresh spinach to the skillet and sauté, tossing gently, until just wilted, approximately 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 some of the 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.
10 - Remove from the oven and serve hot, garnished with additional lemon zest or shaved Parmesan if desired.
# Expert Tips:
01 -
- The Parmesan forms this golden, almost crispy edge on the chicken that makes you feel like you pulled off something fancy with barely any effort.
- That creamy lemon spinach sauce is the kind of thing you will want to put on everything from pasta to a spoon.
02 -
- Do not skip drying the chicken before searing because moisture is the enemy of a good crust and you will end up steaming instead of browning.
- The chicken does not need to be cooked through during the sear because it finishes in the oven, so pull it when it is golden but still raw inside.
03 -
- Let the cream sauce simmer for just a minute before adding the cheese because too much heat can make Parmesan turn grainy instead of smooth.
- Zest the lemon before you juice it because trying to zest a squeezed lemon half is a frustrating little kitchen battle nobody needs.