Creamy Lemon Spinach Chicken
This Creamy Lemon Spinach Chicken is bursting with fresh lemony flavor and tender spinach in a luscious cream sauce. Perfectly easy and satisfying for any night!
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 lemon zested and juiced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes optional
- grated Parmesan cheese for serving, optional
Instructions
- Season the chicken breasts generously with salt, pepper, and dried thyme. Heat olive oil in a skillet over medium-high heat. Add chicken and sear each side until golden and cooked through, about 5-6 minutes per side. Remove and set aside.
- Reduce heat to medium, add minced garlic to the skillet and cook about 30 seconds until fragrant. Add fresh spinach and sauté until wilted, about 2 minutes.
- Pour heavy cream into the skillet with garlic and spinach. Stir in lemon zest, lemon juice, and red pepper flakes if using. Simmer gently for 3-4 minutes until sauce thickens slightly.
- Return chicken breasts to the pan, nestle into the sauce, and spoon sauce over chicken. Cook together for 2-3 minutes to blend flavors.
- Optionally sprinkle grated Parmesan cheese over the dish before serving. Serve hot with your choice of sides.
Equipment
- Large skillet or sauté pan
- Microplane or grater
- Juicer or citrus reamer
- Knife and cutting board
- Tongs or spatula
Notes
- Use coconut cream or cashew cream for a dairy-free version.
- Substitute kale or Swiss chard for spinach for a heartier green.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid cream separating, adding a splash of cream or water if needed.