Description
Whip up this lemon spinach parmesan chicken for a quick weeknight dinner that’ll have your family asking for seconds. Tender chicken breasts get a zesty boost from fresh lemon, wilted spinach, and a sprinkle of parmesan that makes this dish totally irresistible.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Herbs and Cheese:
- ½ cup grated Parmesan cheese
- 4 cups fresh spinach leaves
- Additional Parmesan cheese
- 1 teaspoon zest of 1 lemon
Liquids and Seasonings:
- 2 tablespoons olive oil
- 1 cup chicken broth
- ¾ cup heavy cream
- Juice of 1 lemon
- 3 cloves garlic
- Salt
- Pepper
- Thinly sliced lemon
Instructions
- Flatten chicken breasts to a uniform ½-inch thickness using a meat mallet. Generously season both sides with salt and pepper.
- Pour 2 tablespoons olive oil into a large sauté pan over medium-high heat. Carefully place chicken breasts and cook for 3-4 minutes per side until golden brown. Verify internal temperature reaches 165°F with a meat thermometer. Transfer chicken to a clean plate.
- Reduce heat to medium and add 3 minced garlic cloves to the same pan. Sauté for exactly 1 minute until aromatic.
- Pour 1 cup chicken broth, juice from 1 whole lemon, and 1 teaspoon lemon zest into the pan. Use a wooden spoon to scrape browned bits from the bottom.
- Allow liquid to bubble, then lower heat. Stir in ¾ cup heavy cream and simmer for 5 minutes until sauce slightly thickens.
- Whisk ½ cup grated Parmesan cheese into the sauce until completely melted and smooth.
- Add 4 cups fresh spinach leaves and cook for 1 minute until leaves wilt and reduce in volume.
- Return chicken to the pan, coating each piece with the creamy sauce. Sprinkle additional Parmesan over the top.
- Cover the pan and warm chicken for 2 more minutes. Garnish with thin lemon slices before serving immediately.
Notes
- Use a meat thermometer to ensure chicken reaches exactly 165°F for safe, perfectly cooked meat without drying out.
- Select fresh, crisp spinach leaves that will wilt beautifully in the creamy sauce without becoming soggy.
- For a lighter version, replace heavy cream with Greek yogurt or half-and-half to reduce calories while maintaining rich flavor.
- If cooking for someone with dairy restrictions, swap Parmesan for nutritional yeast and use coconut cream instead of heavy cream.
- Prep Time: 5 minutes
- Cook Time: 18-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg