Lemon Parmesan Spinach Chicken (Printable Version)

Tender chicken baked in a creamy lemon-Parmesan sauce with wilted spinach and garlic. Ready in just 40 minutes.

# 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

# Method:

01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt, freshly ground black pepper, and dried Italian herbs.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the chicken breasts for 3 to 4 minutes per side until a golden crust forms. Remove from the skillet and set aside on a plate.
04 - Reduce heat to medium. Add the unsalted butter to the same skillet. Once melted, sauté the minced garlic for about 1 minute until fragrant, being careful not to let it brown.
05 - Add the fresh baby spinach to the skillet. Cook, stirring frequently, for approximately 2 minutes until the spinach is fully wilted.
06 - Pour in the heavy cream and add the freshly grated Parmesan cheese, lemon zest, and lemon juice. Stir to combine and let the sauce simmer for 1 to 2 minutes until it slightly thickens and coats the back of a spoon.
07 - Nestle the seared chicken breasts back into the skillet, spooning the creamy spinach sauce over the top of each piece.
08 - Transfer the skillet to the preheated oven. Bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.
09 - Remove from the oven and let rest for 2 to 3 minutes. Serve hot, garnished with additional grated Parmesan and fresh lemon slices if desired. Pairs well with rice, pasta, or roasted potatoes.

# Chef's Tips:

01 -
  • The creamy lemon Parmesan sauce tastes like something from a restaurant but comes together in one pan with zero fuss.
  • It is naturally low carb and can be made gluten free without changing a single thing about the flavor.
02 -
  • Do not skip drying the chicken because moisture is the enemy of a good sear and you will end up steaming instead of browning.
  • Watch the garlic carefully in the butter because it goes from fragrant to bitter in about thirty seconds and bitter garlic will ruin the whole sauce.
03 -
  • Use a cast iron skillet if you have one because it holds heat beautifully and goes straight from stovetop to oven without any worry about the handle.
  • Let the chicken rest for at least five minutes after it comes out of the oven so the juices redistribute instead of running out onto your plate.

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