Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
¾ cup heavy cream
Juice of 1 lemon
Zest of 1 lemon (about 1 teaspoon)
½ cup grated Parmesan cheese
4 cups fresh spinach leaves
Optional: extra Parmesan and lemon slices for garnish
Instructions
Pound the chicken breasts to even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
Step 2: Cook the ChickenIn a large skillet, heat olive oil over medium-high heat. Add chicken and sear for 3–4 minutes per side, until golden brown and cooked through. Remove from pan and set aside.
Step 3: Make the SauceIn the same pan, add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, lemon juice, and zest. Let it simmer for 2 minutes.
Step 4: Add Cream and CheeseReduce heat to low. Stir in heavy cream and Parmesan cheese. Let the sauce thicken slightly, stirring occasionally—about 3–4 minutes.
Step 5: Add SpinachAdd spinach and stir until wilted.
Step 6: Return Chicken & ServePlace the chicken back into the skillet. Spoon sauce over the top. Simmer for another 2–3 minutes to heat through. Garnish with lemon slices and extra Parmesan if desired.
Notes
Pro Tips
Don’t skip pounding the chicken—this helps it cook evenly and stay juicy.
For extra depth, deglaze the pan with a splash of white wine before adding broth.
Want it thicker? Mix 1 tsp cornstarch with 1 tbsp water and stir into the sauce.
🍽️ Serving Ideas
Pair it with:
Buttered noodles or fettuccine
Mashed potatoes
Cauliflower rice or steamed veggies for a low-carb version
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop, One-Pan
- Cuisine: American, Italian-Inspired