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–+ servings
finished saucepan of chicken breast with creamy spinach sauce and lemon on top.
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4.50 from 4 votes

Lemon Parmesan Spinach Chicken

Tender chicken in a creamy parmesan sauce with plenty of fresh spinach and lemon flavor. Quick and easy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: creamy lemon spinach chicken, Lemons, quick dinner recipes, Spinach, Spring
Servings: 4 people
Calories: 402kcal
Author: Katie

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

Instructions

  • Prepare the chicken.  Pound the chicken breasts to an even thickness using a meat mallet. Then, season both sides with salt and pepper.
    meat mallet pounding chicken flat.
  • 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.
    saucepan with chicken browning .
  • 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.
    saucepan with broth and cream added.
  • 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.
    saucepan with spinach before and after cooking.
  • Serve.  Garnish with thinly sliced lemon and extra Parmesan cheese, if desired. Serve immediately.
    overhead view of finished dish.

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

Calories: 402kcal | Carbohydrates: 4g | Protein: 29g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 580mg | Potassium: 504mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 1mg