Creamy Lemon Chicken with Spinach

If you have roughly 40 minutes to spend in the kitchen, Creamy Lemon Chicken with Spinach might be an amazing gluten free, primal, and ketogenic recipe to try. This recipe serves 4. This main course has 437 calories, 29g of protein, and 31g of fat per serving. For $2.52 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from Simply Scratch has 70 fans. A mixture of sauvignon blanc, lemon pepper, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 89%, this dish is great. If you like this recipe, you might also like recipes such as Creamy Lemon Butter Chicken Thighs with Spinach, Creamy Lemon Rosemary Pasta with Chicken, Asparagus & Spinach, and Spaghetti with Lemon, Chile and Creamy Spinach.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat 1 tablespoon of butter with 1 tablespoon of light olive in a deep-sided 10-inch skillet over medium-high heat. Meanwhile, season both sides of the chicken with lemon pepper and paprika. Once the pan is hot, sear the chicken for 4 to 5 minutes on both sides or until the chicken releases easily from the pan. Transfer the chicken to a clean plate and tent with foil. Reduce the heat to medium-low and add in the remaining tablespoon of butter. Once melted, add in the shallot, garlic and thyme. Stir and cook until tender and golden, about 4 minutes. Increase the heat to medium-high and add in the lemon juice and wine. Stir, scraping up the browned bits on the bottom of the pan. Reduce the heat back to medium-low, add in the heavy cream (and broth if using) and simmer until it starts to thicken. Then add in the parmesan and spinach and stir until the spinach has wilted. Return the chicken to the pan, cover and simmer for 10 to 12 minutes or until fully cooked. Taste and season the sauce if needed and spoon it over the chicken, garnishing with a sprinkle of minced fresh parsley. *To ensure even cooking, set the chicken out on the counter for 20-30 minutes before cooking. **Add broth for a lighter, thinner sauce. Just know that the sauce might not be as thick if you add the broth.

 

Step by step:

1. Preheat 1 tablespoon of butter with 1 tablespoon of light olive in a deep-sided 10-inch skillet over medium-high heat.

2. Meanwhile, season both sides of the chicken with lemon pepper and paprika.

3. Once the pan is hot, sear the chicken for 4 to 5 minutes on both sides or until the chicken releases easily from the pan.

4. Transfer the chicken to a clean plate and tent with foil.

5. Reduce the heat to medium-low and add in the remaining tablespoon of butter. Once melted, add in the shallot, garlic and thyme. Stir and cook until tender and golden, about 4 minutes. Increase the heat to medium-high and add in the lemon juice and wine. Stir, scraping up the browned bits on the bottom of the pan.

6. Reduce the heat back to medium-low, add in the heavy cream (and broth if using) and simmer until it starts to thicken. Then add in the parmesan and spinach and stir until the spinach has wilted. Return the chicken to the pan, cover and simmer for 10 to 12 minutes or until fully cooked.

7. Taste and season the sauce if needed and spoon it over the chicken, garnishing with a sprinkle of minced fresh parsley.

8. *To ensure even cooking, set the chicken out on the counter for 20-30 minutes before cooking.

9. Add broth for a lighter, thinner sauce. Just know that the sauce might not be as thick if you add the broth.

Nutrition Information:

covered percent of daily need