This lemon parmesan spinach chicken recipe is a favorite for a quick weeknight dinner. We serve it over pasta or orzo for something easy to make with tons of flavor.

The best part? It’s all made in one pan, which means hardly any cleanup. It’s a great lemon recipe in late winter when you’re craving something fresh but nothing is in season.

Prep Time:10

Cook Time:20

Total Time:30

Equipment

Meat mallet (for pounding the chicken)
Large sauté pan (for cooking the chicken and making the sauce)
Wooden spoon or spatula (for stirring the sauce)
Tongs (for turning the chicken)
Zester or grater (for zesting the lemon)
Measuring cups and spoons

Ingredients

4 boneless skinless chicken breasts
salt and pepper (for seasoning the chicken)
2 tablespoons olive oil
3 cloves garlic (minced)
1 cup chicken broth
¾ cup heavy cream
juice of 1 lemon
1 teaspoon zest of 1 lemon
½ cup grated Parmesan cheese
4 cups fresh spinach leaves
additional Parmesan cheese for garnish
thinly sliced lemon for garnish

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Instructions

Prepare the chicken. Pound the chicken breasts to an even thickness using a meat mallet. Then, season both sides with salt and pepper.
Cook the chicken. Heat the olive oil in a large sauté pan over medium-high heat. Then, add the chicken breasts and cook for 3-4 minutes per side until golden brown and fully cooked. Next, remove the chicken from the pan and set aside.
Make the sauce. In the same pan, sauté the minced garlic for 1 minute until fragrant. Then, add the chicken broth, lemon juice, and zest, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil. Next, reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the Parmesan cheese until melted and combined.
Add the spinach and return the chicken. Add the fresh spinach to the sauce and cook for about 1 minute until it wilts. Return the cooked chicken to the pan, spooning the sauce over the top. Sprinkle additional Parmesan cheese over the chicken and spinach. Cover the pan and cook for another 2 minutes, allowing the cheese to melt and the spinach to become tender.
Serve. Garnish with thinly sliced lemon and extra Parmesan cheese, if desired. Serve immediately.

Notes

Flattening the chicken breasts to the same thickness helps them cook through properly and stay moist. You can use a meat tenderizer or a rolling pin to even them out.

Using fresh spinach is a favorite because it quickly wilts without making the sauce watery. If you’ve only got frozen spinach, thaw it and wring out all the water before adding it to your dish.

Avoid using pre-shredded Parmesan, as it also doesn’t melt into the sauce. Grating your Parmesan cheese right before you use it can enhance the sauce with flavor and texture.

Zesting a lemon is easier when it’s still whole, so remember to do this before you juice it.

After your sauce is ready, taste it and adjust the seasoning with more salt, pepper, or lemon juice. Fine-tuning the flavors right at the end can make a big difference.

You can pour a little white wine into the pan before adding the chicken broth if you have it on hand.

Nutrition

Servings: people

Calories: 402kcal

Author: Katie

The first time I cooked Lemon Parmesan Spinach Chicken, my family instantly loved it. The creamy Parmesan mix and the fresh lemon taste make this dish stand out. It’s hardly on the table before everyone starts to dig in, and I appreciate how easy and quick it is to make. The best thing? It only uses one pan, so I spend less time cleaning up and more time enjoying the meal. Whether it’s a hectic weeknight or a laid-back dinner with friends, this recipe always impresses. And trust me—you’re not going to have any leftovers!

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If you’re a fan of quick and flavorful meals with spinach and chicken, you might also love this Chicken and Spinach Pasta skillet recipe. It’s another easy, one-pan option with a creamy, zesty twist.

overhead view of finished chicken dish with spinach.

I hope you love this easy, creamy chicken dinner.

Key Takeaways

Before cooking the chicken, make sure the pan and oil are hot. This way, the chicken gets a nice golden crust and stays juicy inside. If the oil is not hot enough, the chicken won’t get that crispy edge.
After the chicken is done cooking, let it sit for a few minutes on a plate before you cut into it. This lets the juices settle back in, making sure the chicken stays nice and moist.
When deglazing the pan with chicken broth, scrape up the browned bits as they are packed with flavor.
If your pan is small or you have a lot of spinach, put it in a little at a time. Each batch has space to wilt, and you can add more as there’s room..

Key Ingredients and Tools

Fresh lemons: Use fresh lemons since their zest and juice add a fresh, bright flavor that complements the cream and Parmesan’s richness. Bottled lemon juice doesn’t compare. Bottled lemon juice can do the job if you’re out of fresh lemons, but fresh lemons taste better.

Heavy cream: It’s the key to a creamy, rich sauce. Half-and-half is an alternative if it’s unavailable, though your sauce might be a little lighter.

ingredients laid out on white counter with fresh parsley.

Parmesan cheese (freshly grated): choose freshly grated Parmesan cheese for superior flavor and a smoother melt. The pre-grated kind often contains additives that can affect how well it melts. No Parmesan cheese? Try Pecorino Romano or Grana Padano instead. They’re a bit saltier and have a stronger taste.

Fresh spinach: It’s perfect as it cooks down well in the sauce without adding extra water. If you don’t have fresh spinach, frozen spinach that’s been thawed and squeezed dry works, though your sauce might be a bit more watery.

Meat mallet: It can be very useful for getting your chicken breasts to an even thickness, which helps them cook uniformly and stay moist. A rolling pin or the bottom of a sturdy pan can work in a pinch if you don’t have one.

Serving Suggestions

Serve this with buttered pasta or rice, soft Italian bread, and a salad.

Storage Instructions

To store this dish, let it cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, use a pan over low heat, stirring occasionally. If the sauce thickens too much, add a small splash of chicken broth, cream, or even a little water to help it return to a smooth consistency. Avoid reheating on high heat, as this can cause the sauce to break.

Unfortunately, this recipe doesn’t freeze well due to the cream sauce, which may separate and become grainy once thawed, and the spinach can release water, making the sauce too thin. Enjoying this dish fresh or within a few days from the fridge is best!

The combination of fresh lemon and creamy Parmesan sauce adds a special touch without much work, and you can easily tweak it to make it your own. Pair it with whatever sides you like, try different veggies, or change the seasoning to match what you like.

10 Comments

Cody says:

February 12, 2025 at 8:35 pm

Made this for dinner tonight and it was delicious. I replaced the heavy cream with plain Greek yogurt. Thanks a ton.

1. HC Farmhouse says:
  
  February 13, 2025 at 6:50 am
  
  Hey Cody, that sounds like a great twist on the recipe! Greek yogurt is such a nice, light swap for heavy cream. I’m so happy you enjoyed it, thanks for giving it a try! Hope you get a chance to make it again soon!
  
Ann says:

January 22, 2025 at 6:38 pm

We really liked it. Need an adjustment on the sauce for thickening. Next time I’ll add more cheese or add some cornstarch to make a nicer sauce. It was very runny but it was delicious! I’d make it again for sure.

1. HC Farmhouse says:
  
  January 23, 2025 at 10:38 am
  
  Hey Ann, thank you so much for your feedback! I’m so glad you enjoyed the recipe! I really appreciate you sharing your experience, and I’m so happy to hear you’d make it again!
  
Michele says:

December 10, 2024 at 7:03 pm

The flavor was really good, but it turned out soupy. Not sure what happened. I’m almost certain I used the correct amount of broth, lemon and cream. I’ll have to make it again and see if it turns out any differently.

1. HC Farmhouse says:
  
  December 10, 2024 at 11:38 pm
  
  Hey Michele, thanks for trying the recipe! The extra liquid might be from the spinach, especially if it wasn’t well-drained. Next time, you could simmer the sauce a bit longer to thicken it or add a little cornstarch or flour if needed. Let me know how it turns out!:)
  
Jess says:

October 28, 2024 at 7:32 pm

SO delicious!!

1. Judah says:
  
  October 29, 2024 at 11:02 pm
  
  Thank you!! I’m so glad you loved it!
  
Bob says:

October 28, 2024 at 2:44 pm

Would this work with Feta cheese?

1. Judah says:
  
  October 29, 2024 at 11:05 pm
  
  Hey Bob,
  Yes, feta could work in this dish, although it would give it a different, tangier taste compared to the creamy and mild Parmesan. Feta won’t melt in the same way, so you might end up with a crumblier texture in the sauce. To balance it out, you could add a touch more cream or chicken broth if it gets too thick. Let me know if you give it a try!