Lemon Parmesan Spinach Chicken Recipe

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes, making it ideal for weeknight dinners.

• One-Pan Meal: Minimal cleanup required, as everything cooks in a single pan.

• Flavorful: The creamy Parmesan sauce, fresh spinach, and bright lemon zest create a harmonious and satisfying dish.

• Versatile: Pairs wonderfully with pasta, orzo, or a side of crusty bread.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless skinless chicken breasts

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 cup chicken broth

• ¾ cup heavy cream

• Juice of 1 lemon

• 1 teaspoon lemon zest

• ½ cup grated Parmesan cheese

• 4 cups fresh spinach leaves

• Additional Parmesan cheese, for garnish

• Thinly sliced lemon, for garnish

Directions

1. Prepare the chicken: Pound the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.

2. Cook the chicken: Heat olive oil in a large sauté pan over medium-high heat. Add the chicken breasts and cook for 3–4 minutes per side until golden brown and fully cooked. Remove the chicken from the pan and set aside.

3. Make the sauce: In the same pan, sauté the minced garlic for 1 minute until fragrant. Add the chicken broth, lemon juice, and zest, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil. Reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the Parmesan cheese until melted and combined.

4. Add spinach and chicken: Add the fresh spinach to the sauce and cook for about 1 minute until it wilts. Return the cooked chicken to the pan, spooning the sauce over the top. Sprinkle additional Parmesan cheese over the chicken and spinach. Cover the pan and cook for another 2 minutes, allowing the cheese to melt and the spinach to become tender.

5. Serve: Garnish with thinly sliced lemon and extra Parmesan cheese, if desired. Serve immediately.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add Mushrooms: Sauté sliced mushrooms with the garlic for added depth of flavor.

• Spicy Kick: Incorporate a pinch of red pepper flakes into the sauce for a subtle heat.

• Herb Infusion: Add fresh herbs like thyme or rosemary during the simmering process for an aromatic twist.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently in a skillet over low heat, adding a splash of cream or chicken broth to loosen the sauce if necessary.

FAQs

How do I prevent the chicken from drying out?

Pounding the chicken to an even thickness ensures uniform cooking, preventing some parts from overcooking and drying out.

Can I use frozen spinach?

Yes, but ensure to thaw and squeeze out excess water from the spinach before adding it to the sauce to maintain the desired consistency.

Is there a substitute for heavy cream?

You can use half-and-half or whole milk, but the sauce may be slightly less rich and creamy.

Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan melts better and provides a smoother sauce. Pre-grated versions may not melt as well and can affect the sauce's texture.

How can I make this dish gluten-free?

The recipe is naturally gluten-free. Just ensure that any added ingredients, like chicken broth, are certified gluten-free.

Can I add other vegetables?

Yes, vegetables like sun-dried tomatoes or artichoke hearts can be added for extra flavor and texture.

How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F (74°C).

Can I freeze this dish?

It's not recommended to freeze this dish due to the cream sauce, which may separate upon thawing.

What side dishes pair well with this recipe?

This dish pairs wonderfully with pasta, rice, or a simple green salad.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking time.

Conclusion

Lemon Parmesan Spinach Chicken is a flavorful, comforting dish that's both easy to prepare and delightful to eat. Its creamy sauce, bright lemon notes, and tender chicken make it a standout meal for any occasion. Whether you're cooking for family or entertaining guests, this recipe is sure to impress.

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Lemon Parmesan Spinach Chicken Recipe

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A quick and flavorful one-pan dinner featuring tender chicken breasts in a creamy lemon Parmesan sauce with fresh spinach.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Sauté
• Cuisine: American
• Diet: Gluten Free

Ingredients

4 boneless skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 cup chicken broth

¾ cup heavy cream

Juice of 1 lemon

1 teaspoon lemon zest

½ cup grated Parmesan cheese

4 cups fresh spinach leaves

Additional Parmesan cheese, for garnish

Thinly sliced lemon, for garnish

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Instructions

1. Pound the chicken breasts to an even thickness and season both sides with salt and pepper.
2. Heat olive oil in a large sauté pan over medium-high heat. Cook chicken breasts for 3–4 minutes per side until golden brown and fully cooked. Remove from pan and set aside.
3. In the same pan, sauté minced garlic for 1 minute until fragrant.
4. Add chicken broth, lemon juice, and lemon zest to the pan, scraping up browned bits. Bring to a boil.
5. Reduce heat to low and stir in heavy cream. Simmer for 5 minutes, stirring occasionally, until sauce thickens slightly.
6. Stir in Parmesan cheese until melted and combined.
7. Add fresh spinach to the sauce and cook for about 1 minute until wilted.
8. Return cooked chicken to the pan, spoon sauce over, sprinkle additional Parmesan cheese. Cover and cook for 2 minutes until cheese melts and spinach is tender.
9. Garnish with thinly sliced lemon and extra Parmesan cheese, then serve immediately.

Notes

• Pound chicken evenly to prevent drying out.
• Use fresh spinach or thaw and drain frozen spinach to avoid excess water.
• Substitute half-and-half or whole milk for heavy cream for a lighter sauce.
• Use freshly grated Parmesan for best melting and texture.
• Recipe is naturally gluten-free if broth is certified gluten-free.
• Add mushrooms or red pepper flakes for variation.
• Store leftovers in airtight container for up to 3 days; reheat gently with added cream or broth if needed.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 140mg