Lemon Parmesan Spinach Chicken (Printable)

Golden seared chicken baked 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 ground black pepper
11 - ½ teaspoon dried Italian herb blend (optional)

# How To Make It:

01 - Preheat oven to 400°F (200°C). Position rack in the center.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and dried Italian herbs if using.
03 - Heat olive oil in a large oven-proof skillet over medium-high heat until shimmering. Sear chicken breasts for 2-3 minutes per side until a golden crust forms. They do not need to be cooked through at this stage. Remove and set aside on a plate.
04 - Reduce heat to medium. In the same skillet, melt the butter. Add minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add 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 briefly to a gentle simmer.
07 - Sprinkle in the grated Parmesan cheese and stir continuously until melted and the sauce thickens slightly, about 1 minute.
08 - Nestle the seared chicken breasts back into the spinach cream sauce, spooning some of the sauce over the top of each piece.
09 - Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
10 - Serve hot, garnished with additional lemon zest or shaved Parmesan if desired. Pairs well with roasted potatoes, a green salad, or a crisp Sauvignon Blanc.

# Expert Suggestions:

01 -
  • The creamy lemon Parmesan sauce tastes like something from a restaurant but comes together with pantry staples you probably already have.
  • It is low carb and high protein, so it fits into weeknight routines without feeling like compromise.
  • Cleanup is minimal since everything cooks in one oven proof skillet.
02 -
  • Do not skip the searing step since that golden crust is where half the flavor lives.
  • If your sauce looks too thin when it comes out of the oven, let it rest for a few minutes and it will thicken beautifully.
03 -
  • Pound the chicken to even thickness before seasoning so every piece cooks uniformly and you never end up with one dry breast and one undercooked one.
  • Take the Parmesan off the heat the second it melts since overheating can make the sauce grainy instead of smooth.

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