Lemon Parmesan Spinach Chicken (Printable Version)

Juicy chicken baked in 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 (about 6 oz each)

→ Vegetables

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

→ Dairy

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

→ Pantry Staples

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 rack in the center.
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. Remove and set aside; they will finish cooking in the oven.
04 - Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add fresh spinach to the skillet and sauté, tossing gently, until just wilted, about 2 minutes.
06 - Pour in heavy cream, lemon juice, and lemon zest. Stir to combine and bring briefly to a simmer.
07 - Sprinkle in the grated Parmesan cheese and stir continuously until melted and the sauce thickens slightly, about 1 minute.
08 - Return chicken breasts to the skillet, nestling them into the spinach cream sauce. Spoon sauce over the top. Transfer skillet to the oven and bake for 12 to 15 minutes until chicken reaches an internal temperature of 165°F.
09 - Remove from oven and serve hot, garnished with additional lemon zest or shaved Parmesan if desired.

# Expert Hints:

01 -
  • The Parmesan crust forms this golden, savory shell that locks in every drop of moisture.
  • That creamy lemon spinach sauce pools under the chicken like a built in side dish.
  • It looks like something from a restaurant menu but comes together in under forty minutes flat.
02 -
  • Do not skip drying the chicken because any surface moisture will steam the meat instead of searing it.
  • The chicken does not need to be cooked through during the sear since it finishes in the oven.
  • Watch the garlic carefully because thirty seconds can turn from fragrant to burnt very quickly.
03 -
  • Use a cast iron skillet if you have one because it holds heat beautifully and transitions seamlessly from stovetop to oven.
  • Let the chicken rest for three to five minutes after baking so the juices redistribute instead of running out onto the plate.

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