Lemon Parmesan Spinach Chicken (Printable)

Juicy chicken served in a tangy, creamy sauce with spinach and Parmesan.

# What You'll Need:

→ Meats

01 - 4 boneless skinless chicken breasts

→ Vegetables & Aromatics

02 - 3 cups fresh baby spinach
03 - 3 cloves garlic, minced
04 - 1 medium lemon (zested and juiced)

→ Dairy

05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/3 cup heavy cream
07 - 2 tablespoons unsalted butter

→ Pantry

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon dried Italian herbs
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# How To Make It:

01 - Preheat oven to 400°F. Pat chicken breasts dry and season both sides liberally with salt, pepper, and Italian herbs.
02 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. Add butter to the skillet and sauté minced garlic for 1 minute until fragrant.
04 - Add fresh spinach to the skillet and cook, stirring constantly, until wilted, approximately 2 minutes.
05 - Pour in heavy cream and add Parmesan cheese, lemon zest, and lemon juice. Simmer the mixture until slightly thickened, about 1 to 2 minutes.
06 - Return the chicken to the skillet, spooning sauce over the top. Transfer skillet to the oven and bake for 12 to 15 minutes, or until internal temperature reaches 165°F.
07 - Serve hot, garnished with extra Parmesan cheese and lemon slices if desired.

# Expert Hints:

01 -
  • The sauce manages to be rich and tangy all at once.
  • Cleanup takes about two minutes because everything happens in one skillet.
02 -
  • Using an oven-safe skillet is critical so you do not have to transfer the hot sauce to another baking dish.
  • Watch the garlic closely after adding it to the butter because burnt sugar ruins the savory base.
03 -
  • Grate your own Parmesan because pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Let the chicken rest for a few minutes after baking to lock in the juices.

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