Lemon Parmesan Spinach Chicken (Printable)

Juicy chicken breasts in a tangy lemon-Parmesan cream sauce with wilted spinach and garlic.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables & Aromatics

02 - 3 cups fresh baby spinach
03 - 3 cloves garlic, minced
04 - 1 medium lemon (zested and juiced)

→ Dairy

05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/3 cup heavy cream
07 - 2 tablespoons unsalted butter

→ Pantry Staples

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon dried Italian herbs
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, freshly ground black pepper, and dried Italian herbs.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until a deep golden crust forms. Remove the chicken and set aside on a plate.
04 - Reduce heat to medium. Add butter to the same skillet. Sauté minced garlic for about 1 minute until fragrant and lightly golden.
05 - Add fresh baby spinach to the skillet. Cook, stirring frequently, for approximately 2 minutes until completely wilted.
06 - Pour in heavy cream and add grated Parmesan cheese, lemon zest, and fresh lemon juice. Stir to combine and simmer for 1 to 2 minutes until the sauce slightly thickens and coats the back of a spoon.
07 - Nestle the seared chicken breasts back into the skillet, spooning the spinach cream sauce over the top of each piece.
08 - Transfer the skillet to the preheated oven. Bake for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked through.
09 - Remove from oven and serve hot, garnished with additional Parmesan cheese and fresh lemon slices if desired.

# Expert Tips:

01 -
  • The lemon Parmesan cream sauce tastes like something from a restaurant but comes together in one skillet with zero fuss.
  • It is low carb by default so you get all the comfort without the heavy feeling afterward.
  • Cleanup is minimal since everything happens in a single oven safe pan.
02 -
  • Do not skip patting the chicken dry because moisture on the surface prevents a proper sear and you end up steaming instead of browning.
  • The sauce will continue to thicken as it sits so if it looks slightly loose when you pull it from the oven that is exactly right.
03 -
  • Let the chicken rest for five minutes after searing before putting it back in the skillet so the juices redistribute and every bite stays succulent.
  • Use a microplane to zest the lemon directly into the pan because the fine grate releases more of those fragrant oils than any other tool.

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