Lemon Parmesan Spinach Chicken (Printable)

Juicy chicken simmered in a tangy cream sauce with garlic, spinach, and cheese.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables & Aromatics

02 - 3 cups fresh baby spinach
03 - 3 cloves garlic, minced
04 - 1 medium lemon, zested and juiced

→ Dairy

05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/3 cup heavy cream
07 - 2 tablespoons unsalted butter

→ Pantry

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon dried Italian herbs
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Pat chicken breasts dry and season both sides generously with salt, pepper, and Italian herbs.
02 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove chicken from the skillet and set aside.
03 - Reduce heat to medium. Add butter to the skillet and sauté the minced garlic for 1 minute until fragrant, being careful not to burn it.
04 - Add the fresh baby spinach to the skillet. Cook, stirring frequently, until the spinach is completely wilted, about 2 minutes.
05 - Stir in the heavy cream, grated Parmesan, lemon zest, and lemon juice. Simmer the mixture over medium heat until slightly thickened, about 1–2 minutes.
06 - Return the seared chicken to the skillet, spooning some of the sauce over the top of each piece. Transfer the skillet to the oven and bake for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F.
07 - Serve the dish hot, garnished with extra Parmesan cheese and lemon slices if desired.

# Expert Advice:

01 -
  • The sauce comes together in seconds but tastes like it simmered all day.
  • It manages to be rich and creamy while still feeling surprisingly light.
  • Everything cooks in one pan, so you spend less time washing up.
02 -
  • Do not use pre-shredded Parmesan, as it often contains anti-caking agents that prevent the sauce from melting smoothly.
  • Keep an eye on the garlic in step four, as high heat can turn it bitter very quickly.
03 -
  • Pound the chicken breasts to an even thickness so they finish cooking at the exact same time.
  • Let the chicken rest for five minutes after baking to lock in the juices before serving.

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