Lemon Parmesan Spinach Chicken (Printable)

Golden seared chicken in creamy lemon Parmesan spinach sauce, ready in 40 minutes.

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts

→ Vegetables

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

→ Dairy and Cheese

04 - ½ cup 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

# How-To:

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.
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 Parmesan cheese into the sauce and stir continuously until melted and slightly thickened.
08 - Return chicken breasts to the skillet, nestling them into the spinach cream sauce. Spoon sauce over the top. Transfer to the oven and bake 12 to 15 minutes until chicken reaches an internal temperature of 165°F.
09 - Serve hot directly from the skillet, garnished with additional lemon zest or shaved Parmesan if desired.

# Expert Tips:

01 -
  • The Parmesan crust forms this incredible savory shell that locks every drop of moisture inside the chicken.
  • It feels like something you would order at a trattoria but comes together with pantry staples in under forty minutes.
  • The creamy spinach sauce is so good you will want to eat it straight from the skillet with a spoon.
02 -
  • Do not skip drying the chicken because moisture on the surface is the enemy of a proper golden sear.
  • The chicken does not need to be fully cooked during the stovetop sear since it finishes in the oven, so resist the urge to overcook it early.
  • Let the sauce simmer only briefly before adding cheese because overheating can cause the cream to break and become grainy.
03 -
  • A cast iron skillet holds heat more evenly than any other pan and goes straight from stovetop to oven without a second thought.
  • Let the chicken rest for three minutes after it comes out of the oven before slicing so the juices redistribute instead of running onto the plate.

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