So many recipes promise a quick and easy dinner that everyone will love. This one delivers. One pan, no chopping, no weird flavors.
A glass of white wine and some cooked pasta is the only other thing you’ll need to prepare. You’ll want to make this Lemon Spinach Parmesan Chicken all the time in late winter when you’re craving something fresh but nothing is in season. A lemon recipe to love.
If you have picky eaters, just take the chicken out of the pan and no one has to know it was cooked with spinach 😉.
Lemon Parmesan Spinach Chicken
- 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
- Prepare Chicken. Pound chicken thin with a meat mallet. Season the chicken breasts with salt and pepper on both sides.
- Cook Chicken. Heat the olive oil in a large sauté pan over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove chicken from the pan and set aside.
- Make Sauce: In the same pan, add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth, lemon juice, and lemon zest. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add cream. Reduce heat to low and simmer for 5 minutes until sauce has slightly thickened. Add parmesan.
- Add Spinach and Chicken. Add the spinach to the pan and cook until just wilted. Return the chicken to the pan. Sprinkle additional Parmesan cheese over the chicken and spinach. Cover the pan and cook for an additional 2 minutes, or until the cheese is melted and the spinach is tender. Add lemon slices and serve.
- Serve. Serve immediately, garnished with additional Parmesan cheese if desired.
I hope you love this easy, creamy chicken dinner.
🥣 Everyday tools and ingredients are all you need
Nothing fancy here, but you really do need fresh lemon and heavy cream. Don’t go substituting low fat stuff on me.
- Lemon: The star of the show! Lemon adds a fresh, zesty kick that brightens the entire dish. Its juice and zest contribute to the sauce’s tangy profile.
- Parmesan Cheese: This brings a salty, nutty depth to the dish. Grated Parmesan melds with the cream, creating an irresistible velvety sauce. You can use anything nicer than the one in the jar.
- Fresh Spinach: It’s not for the color! Spinach adds a subtle earthiness and is a great way to sneak in some greens. Bagged baby spinach makes your life easier 😉.
No special tools needed. A mallet for your chicken is very handy, but I got by for many years pounding chicken with a rolling pin.
- Meat Mallet: For pounding the chicken breasts to an even thickness.
- Large Sauté Pan: Essential for both cooking the chicken and making the sauce.
- Microplane or Zester: For finely grating lemon zest.
- Garlic Press: To easily mince garlic cloves.
- Cheese Grater: For freshly grating Parmesan cheese.
✨ Tips for the best chicken breast
There’s not a lot to go wrong here, but these tips will guarantee your success.
- For evenly cooked chicken, it’s important to pound the breasts to the same thickness. Don’t skimp on seasoning; salt and pepper are key.
- Achieve a golden-brown sear on the chicken by not overcrowding the pan. This step is essential for flavor development.
- When deglazing the pan with chicken broth, scrape up the browned bits as they are packed with flavor.
- Gradually add Parmesan to avoid clumping and ensure a smooth sauce.
Don’t worry, this recipe is quick and easy. Even if you don’t follow it perfectly, it’ll still be good.
Basically anything starchy is perfect with this.
- Garlic Bread: Ideal for mopping up the delicious creamy sauce.
- A Green Veggie: Serve roasted asparagus or Brussels sprouts on the side.
- Pasta: Serve over a bed of linguine or fettuccine for a hearty meal.
- Rice or Quinoa: A lighter pairing that balances the dish’s flavors.
🥫 Storage and make ahead instructions
Once cooled, store any leftover Lemon Parmesan Spinach Chicken in an airtight container. It can be refrigerated for up to 3-4 days.
When reheating, it’s important to do so gently to prevent the chicken from drying out and to maintain the creamy texture of the sauce. This recipe does not freeze well.
Ideas for prepping ahead of time:
- The chicken can be pounded and seasoned up to a day ahead and stored in the refrigerator.
- The garlic can be minced and lemon juice and zest prepared in advance.
- Assemble and cook the dish following the recipe instructions when ready to serve.
❤️ More easy chicken dinners you’ll love
Chicken is affordable, easy, and a crowd-pleaser. Here are more ideas for dinner that are stovetop only and ready fast.:
- Chicken cooked in a flavorful Marsala wine sauce with mushrooms and herbs. This Chicken Marsala dish is both comforting and elegant.
- Bruschetta Chicken with Smoked Mozzarella is a delightful twist on an Italian classic. Topped with smoky cheese.
- Indulge in a bowl of Smoky Chicken Pasta in Cream Sauce. The sauce is creamy and smoky.
- The Italian Chicken Cutlet is crispy on the outside and juicy on the inside. It captures the essence of traditional Italian cooking.
So, get cooking! This recipe is a sure hit whether you’re cooking for family, friends, or yourself.