Creamy Lemon Herb Chicken Skillet with Spinach

• 1 ½ cups fresh spinach
• 1 ¼ pounds chicken breasts, pounded to even thickness
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup chicken broth
• ½ cup heavy cream
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Zest of one lemon
• 2 tablespoons unsalted butter

Steps

1. 1 Season chicken with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-7 minutes per side.
3. 3 Remove chicken and set aside. In the same skillet, melt butter and sauté garlic until fragrant.
4. 4 Stir in lemon juice, chicken broth, thyme, and parsley. Bring to a simmer.
5. 5 Whisk in heavy cream and let sauce thicken slightly.
6. 6 Add spinach and cook until wilted.
7. 7 Return chicken to skillet, coat with sauce, and sprinkle with lemon zest.
8. 8 Serve immediately.

Equipment

• Large skillet
• Tongs
• Measuring cups and spoons

Variations

• Substitute chicken with shrimp for a quicker version.

Substitutions

• Use vegetable broth and dairy-free cream for a vegetarian or vegan option.

Pairings

• A crisp white wine or a sparkling water with lemon wedge.

Nutrition

Tips

• For extra lemon flavor, add a splash more lemon juice to the sauce.
• Ensure chicken is fully cooked by checking that the internal temperature reaches 165°F.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop, adding a splash of broth or cream if needed.

Serving Suggestions

• Pairs well with a side of roasted vegetables or garlic mashed potatoes.

FAQ