Lemon Parmesan Spinach Chicken (Printable Version)
Pan-seared chicken baked in creamy lemon Parmesan spinach sauce, ready in under 40 minutes.
# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 3 cups fresh baby spinach
03 - 2 garlic cloves, minced
→ Dairy
04 - ½ cup grated Parmesan cheese
05 - ⅓ cup heavy cream
06 - 2 tablespoons unsalted butter
→ Pantry Staples
07 - 1 lemon, zested and juiced
08 - 1 tablespoon olive oil
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
11 - ½ teaspoon dried Italian herb blend
# Directions:
01 - Preheat oven to 400°F. Position rack in the center.
02 - Pat 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 to 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 butter in the same skillet, add minced garlic, and cook for 30 seconds until fragrant.
05 - Add fresh spinach to the skillet and sauté, tossing gently, until just wilted, about 2 minutes.
06 - Pour in heavy cream, lemon juice, and lemon zest. Stir to combine and bring briefly to a simmer.
07 - Sprinkle grated Parmesan cheese into the sauce and stir continuously until melted and the sauce thickens slightly.
08 - Nestle the seared chicken breasts back into the spinach cream sauce, spooning sauce over the top of each piece.
09 - Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, until the chicken reaches an internal temperature of 165°F.
10 - Remove from oven and serve hot, garnished with additional lemon zest or shaved Parmesan if desired.
# Expert Tips:
01 -
- The creamy lemon Parmesan sauce tastes like something you would order at a restaurant but it comes together in one skillet with zero fuss.
- It is low carb and packed with protein so you get all the comfort without the heavy feeling afterward.
02 -
- Do not skip drying the chicken before searing because moisture is the enemy of a good crust and wet chicken will steam instead of brown.
- The chicken does not need to cook through during the sear since it finishes in the oven, so resist the urge to leave it in the pan too long.
03 -
- Use a cast iron skillet if you have one because it holds heat beautifully and goes straight from stovetop to oven without a second thought.
- Always zest your lemon before juicing it because trying to zest a squeezed lemon is a frustrating exercise in futility.