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Creamy lemon Parmesan Chicken


1/2 c. all-purpose flour

3/4 c. freshly grated Parmesan, divided

1 tsp. garlic powder

Zest of 1/2 lemon

Kosher salt

Freshly ground black pepper

3 boneless skinless chicken breasts

2 tbsp.extra-virgin olive oil

1 tbsp.butter

2 cloves garlic, minced

2 spinach

1 c.heavy cream

2/3 c.low-sodium chicken broth

1 lemon, sliced in rounds and halved

1/4 c.thinly sliced fresh basil

chicken recipe_edited.jpg


On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each chicken breast on all sides with flour mixture. Set aside.

In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until golden, 6 minutes. Flip and cook until opposite side is golden, around 6 minutes more. Remove from pan and set aside.

Turn heat down to medium and add butter to pan. When butter is melted add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes. Add chicken broth, cream, and remaining 1/2 cup Parmesan and season with more salt and pepper. Stir to combine. Add lemon slices and bring to a simmer and cook until thickened slightly, 3 to 4 minutes. Return chicken to skillet and simmer until chicken is cooked through, 5 to 6 minutes more.

When chicken is cooked, remove skillet from heat and garnish with basil before serving.

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