Imagine a dish so creamy, so tantalizing, that it transforms an ordinary weeknight dinner into a restaurant-worthy experience. This Creamy Lemon Chicken with Spinach is not just a meal – it's a culinary adventure that combines the bright, zesty flavors of lemon with the rich, velvety texture of a perfectly crafted cream sauce. In just 30 minutes, you'll create a show-stopping dish that looks like it took hours to prepare, leaving your family and guests absolutely impressed and craving more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 cups spinach
- 1 cup heavy cream
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot and shimmering, add the chicken breasts.
- Cook the chicken for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside on a plate.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30-45 seconds until fragrant, being careful not to burn.
- Pour in the heavy cream and freshly squeezed lemon juice. Stir to combine and scrape up any browned bits from the bottom of the pan.
- Simmer the cream sauce for 2-3 minutes until it starts to thicken slightly, stirring occasionally.
- Add the fresh spinach to the skillet and cook for 1-2 minutes until it wilts and becomes tender.
- Return the chicken breasts to the skillet, spooning the creamy sauce and spinach over the top to reheat and coat the chicken.
- Serve immediately, garnishing with additional lemon zest or fresh parsley if desired. Plate with the creamy sauce and spinach surrounding the chicken.
Tips
- Pat the chicken dry before seasoning to ensure a beautiful golden-brown crust that locks in maximum flavor.
- Use a meat thermometer to check that chicken reaches exactly 165°F (74°C) – this guarantees juicy, perfectly cooked meat without drying out.
- Don't rush the garlic sautéing step – 30-45 seconds is key to releasing its aromatic flavors without burning.
- For an extra flavor boost, try adding a pinch of red pepper flakes to the cream sauce or garnish with fresh chopped parsley.
- If the sauce is too thick, thin it out with a splash of chicken broth. If it's too thin, let it simmer a bit longer to reduce and thicken.
- For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be slightly less rich.
- Serve immediately after adding the spinach to maintain its vibrant green color and fresh texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 4g
Protein: 35g
Fat: 29g
Saturated Fat: 17g
Cholesterol: 145mg
