Lemon Parmesan Spinach Chicken (Print Version)

Golden seared chicken in creamy lemon Parmesan spinach sauce, ready in 40 minutes.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 3 cups fresh baby spinach
03 - 2 garlic cloves, minced

→ Dairy & Cheese

04 - ½ cup grated Parmesan cheese
05 - ⅓ cup heavy cream
06 - 2 tablespoons unsalted butter

→ Pantry & Seasonings

07 - 1 lemon, zested and juiced
08 - 1 tablespoon olive oil
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly cracked black pepper
11 - ½ teaspoon dried Italian herb blend

# How to Make It:

01 - Preheat oven to 400°F (200°C). Position the rack in the center.
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 chicken breasts for 2–3 minutes per side until a golden crust forms. Remove and set aside; they will finish cooking in the oven.
04 - Reduce heat to medium. Melt the butter in the same skillet, then add minced garlic and cook for about 30 seconds until fragrant.
05 - Add the fresh baby spinach to the skillet and sauté, tossing gently, until just wilted — about 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 - Return the seared chicken breasts to the skillet, nestling them into the spinach cream sauce. Spoon sauce over the top. Transfer the skillet to the oven and bake for 12–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
09 - Serve hot, garnished with extra lemon zest or shaved Parmesan if desired. Pairs well with roasted potatoes, a green salad, or a crisp Sauvignon Blanc.

# Expert Advice:

01 -
  • The Parmesan crust on the chicken creates this golden, savory shell that makes every bite feel restaurant worthy.
  • It comes together in one skillet, which means you get all that fond and flavor built right into the sauce.
  • The lemon cuts through the richness of the cream in a way that keeps you going back for another forkful.
02 -
  • Do not skip patting the chicken dry because moisture is the enemy of a good sear, and wet chicken will steam instead of brown.
  • The sauce will look a bit thin when you first add the cream, but it thickens as the Parmesan melts and again in the oven.
  • Check the chicken with a thermometer at 12 minutes because overcooked breasts dry out quickly, especially in a hot oven.
03 -
  • Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute and every slice stays moist.
  • Grate your Parmesan on the fine holes of a box grater for the smoothest sauce, and always add it off the heat if your stovetop runs hot.

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