Spinach Chicken
This easy Spinach Chicken recipe has seasoned and seared chicken smothered in a delicious Parmesan cream sauce with garlic, herbs, fresh spinach, and more!
Servings: 4 people
Calories: 639kcal
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Lemon Pepper Seasoning
- 1/3 cup flour
- 2 tablespoons olive oil
Sauce
- ½ cup dry white wine see notes
- 3 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons flour
- ¾ cup chicken broth
- 1 chicken bouillon
- 1 ¼ cups half and half (half cream/half milk)
- 3 tablespoons cream cheese softened
- ¾ cup Parmesan cheese
- 3 cups fresh spinach
- 1-2 tablespoons lemon juice optional
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- 1 teaspoon parsley
Instructions
Prep Work
- Combine the chicken broth, chicken bouillon, half and half, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients prior to beginning.
Make the Chicken
- Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with lemon pepper seasoning, then dredge in flour and tap off excess.
- Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Make the Sauce
- Add the wine, butter, and garlic to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.
- Add the flour and stir continuously for 1-2 minutes. Add the chicken broth mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low.
- Add the softened cream cheese and stir to combine. Gradually stir in the Parmesan cheese. Once incorporated, add the spinach and stir to combine. Let it wilt, about 1-2 minutes. Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and let it heat through for about 5 minutes. Remove from heat. Add 1-2 tablespoons lemon juice if desired and serve!
Notes
Pro Tips
Storage:
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
- Cheese: Grate the cheese from a wedge and avoid using packaged grated cheese. It will melt and taste much better. I use Belgioioso Parmesan cheese.
- Make sure the base of the sauce isn't too hot when the cheese is added, or the dairy can separate and result in a grainy consistency.
- White Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe. Chicken Broth may be used if you don't cook with wine.
- Redmond Real Salt Lemon Pepper Seasoning is my preferred brand for seasoning the chicken.
- Up to 1/2 lb. pasta may be served with this sauce as well, angel hair or spaghetti is a great choice.
- Pairing Suggestions: Roasted Potatoes, Mashed Potatoes, Buttered Noodles, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli, Grilled Potatoes. See all of my side dish recipes here.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers keep pretty well for future meals!
- If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Nutrition
Calories: 639kcal | Carbohydrates: 20g | Protein: 49g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 183mg | Sodium: 830mg | Potassium: 957mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2992IU | Vitamin C: 11mg | Calcium: 366mg | Iron: 3mg