Lemon Parmesan Spinach Chicken (Printable)

Golden seared chicken baked in creamy Parmesan spinach sauce with fresh lemon zest and garlic.

# What You’ll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 3 cups fresh baby spinach
03 - 2 garlic cloves, minced

→ Dairy & Cheese

04 - ½ cup grated Parmesan cheese
05 - ⅓ cup heavy cream
06 - 2 tablespoons unsalted butter

→ Seasonings & Pantry

07 - 1 lemon, zested and juiced
08 - 1 tablespoon olive oil
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
11 - ½ teaspoon dried Italian herb blend

# Directions:

01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large oven-proof skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until a golden crust forms. The chicken does not need to be fully cooked through at this stage. Remove from the skillet and set aside on a plate.
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, about 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 fully melted and the sauce thickens slightly.
08 - Nestle the seared chicken breasts back into the spinach cream sauce, spooning some of the sauce over the top of each piece.
09 - Transfer the skillet to the preheated oven. Bake for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F.
10 - Remove from the oven and serve hot. Garnish with additional lemon zest or shaved Parmesan if desired.

# Expert Advice:

01 -
  • The Parmesan crust forms this golden, savory shell that keeps every bite of chicken incredibly juicy inside.
  • That lemon cream sauce is rich enough to feel indulgent but bright enough that you never feel heavy after eating.
  • Everything cooks in one oven proof skillet, which means dinner is on the table fast and you are not stuck washing a mountain of dishes.
02 -
  • Do not skip drying the chicken because any surface moisture will steam the meat instead of searing it, and you will lose that beautiful golden crust.
  • The sauce will look a bit thin when you first add the cream but it thickens as the Parmesan melts and then again in the oven, so resist the urge to keep cooking it on the stove.
03 -
  • Let the chicken rest for three minutes after it comes out of the oven before slicing so the juices redistribute and every bite stays moist.
  • Shaving extra Parmesan over the top right before serving adds a wonderful texture contrast that grated cheese alone cannot provide.

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