Lemon Parmesan Spinach Chicken (Printable)
Juicy chicken breasts baked in a creamy lemon Parmesan spinach sauce. Ready in 40 minutes for a gourmet weeknight dinner.
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 3 cups fresh baby spinach
03 - 2 garlic cloves, minced
→ Dairy & Cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/3 cup heavy cream
06 - 2 tablespoons unsalted butter
→ Pantry & Seasonings
07 - 1 lemon (zested and juiced)
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon dried Italian herbs
# How To Make:
01 - Preheat oven to 400°F (200°C).
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and dried Italian herbs.
03 - Heat olive oil in a large oven-proof skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until a golden crust forms. Remove from skillet and set aside; they do not need to be fully cooked through at this stage.
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, approximately 2 minutes.
06 - Pour in the heavy cream, lemon juice, and lemon zest. Stir to combine and bring the mixture to a brief simmer.
07 - Sprinkle in the grated Parmesan cheese and stir continuously until melted and the sauce thickens slightly.
08 - Nestle the seared chicken breasts back into the skillet, pressing them into the spinach cream sauce. Spoon sauce over the top of each breast to coat evenly.
09 - Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
10 - Remove from oven and serve hot. Garnish with extra lemon zest or shaved Parmesan if desired.
# Expert Tips:
01 -
- The Parmesan forms this golden, savory crust on the chicken that tastes like you spent three hours, not forty minutes.
- Everything cooks in one skillet, which means you get a gourmet sauce and almost zero dishes to wash afterward.
02 -
- Do not skip drying the chicken before searing because even a slightly damp surface prevents that beautiful golden crust from forming.
- Watch the garlic like a hawk in the butter because thirty seconds is the difference between fragrant and bitter, and burnt garlic will ruin the entire sauce.
03 -
- Take the chicken out of the fridge fifteen minutes before cooking so it comes closer to room temperature, which helps it cook evenly throughout.
- Reserve a tablespoon of pasta water or chicken broth to thin the sauce if it gets too thick while resting, because the perfect consistency should nap the chicken like a blanket.