Creamy Parmesan Chicken Recipe with Spinach – Easy Lemon Garlic

Last Updated on 4 months by Neha Deshmukh

Creamy Parmesan Chicken Recipe With Spinach – Easy Lemon Garlic

Introduction

Oh, this recipe! It’s become a total weeknight staple at my place. I first made it when I was craving something comforting and flavorful, but didn’t want to spend hours in the kitchen. This Creamy Parmesan Chicken with Spinach is exactly that – quick, easy, and unbelievably delicious. The lemon-garlic sauce is just… chef’s kiss. You’ll absolutely love how it all comes together!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a creamy, cheesy chicken dish? This one is special because it’s ready in under 30 minutes, uses simple ingredients, and is packed with flavor. The spinach adds a lovely freshness, and the parmesan gives it that irresistible savory kick. It’s a guaranteed crowd-pleaser, and honestly, it feels a little fancy without actually being fancy.

Ingredients

Here’s what you’ll need to make this dreamy dish:

• 500 grams chicken breasts
• 1 teaspoon paprika
• 1 teaspoon dried Italian herbs
• 0.5 teaspoon lemon pepper
• 3 tablespoons cake wheat flour
• 3 tablespoons olive oil
• 1 tablespoon butter
• 3 large garlic cloves
• 1 cup chicken stock
• 1 tablespoon lemon juice
• 0.5 cup fresh cream
• 3 cups baby spinach
• 0.33 cup grated parmesan
• Salt, to taste
• Pepper, to taste

Ingredient Notes

A few little things that make this recipe shine!

• Italian Herbs: Don’t skimp on these! They really build that lovely aromatic base. I like to use a blend with oregano, basil, and rosemary.
• Cake Wheat Flour: This is my secret weapon for super tender chicken. It creates a lighter coating than all-purpose flour. If you don’t have it, all-purpose will work, but the texture won’t be quite as delicate.
• Fresh Cream: This is where the magic happens. The cream makes the sauce so rich and luxurious. You can use cooking cream, but full-fat fresh cream really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your chicken breasts in half. Then, grab a meat tenderizer and gently pound them to an even thickness. This helps them cook evenly and stay juicy.
2. Now, season the chicken with paprika, Italian herbs, and lemon pepper. Make sure both sides are nicely coated!
3. Dredge each chicken piece in the cake wheat flour, shaking off any excess. We just want a light coating.
4. Heat the olive oil and butter in a large pan over medium-high heat. Once hot, carefully add the chicken and sear for about 3 minutes per side, until golden brown. Don’t overcrowd the pan – work in batches if needed. Set the chicken aside.
5. In the same pan, sauté the minced garlic for about a minute, until fragrant. Be careful not to burn it!
6. Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold!
7. Stir in the fresh cream and bring to a simmer. Then, return the chicken to the pan, add the baby spinach, and simmer for another 2 minutes, or until the spinach has wilted.
8. Finally, stir in the grated parmesan cheese. Season with salt and pepper to taste. Give it a good stir and serve immediately!

Expert Tips

• Don’t skip the searing step! It adds so much flavor and texture to the chicken.
• If the sauce gets too thick, add a splash of chicken stock or milk.
• For extra flavor, add a knob of butter to the sauce at the very end.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply use a gluten-free flour blend instead of cake wheat flour. Bob’s Red Mill 1-to-1 Baking Flour works great!
• Spice Level: Add a pinch of red pepper flakes to the sauce for a little heat. My husband loves this!
• Dairy-Free Adaptation: Substitute the fresh cream with cashew cream. Soak 1 cup of cashews in hot water for 30 minutes, then blend with ½ cup of fresh water until smooth and creamy.
• Quick Weeknight Version: Use pre-minced garlic to save a few minutes. No judgement here!

Serving Suggestions

This Creamy Parmesan Chicken is fantastic served with:

• Steamed rice (basmati is my go-to!)
• Mashed potatoes
• Roasted vegetables (broccoli or asparagus are perfect)
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What cut of chicken works best for this recipe? Boneless, skinless chicken breasts are ideal. They cook quickly and stay nice and tender.
• Can I use frozen spinach? If so, how should I prepare it? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.
• What is the best way to prevent the chicken from drying out? Pounding the chicken to an even thickness and not overcooking it are key. Also, searing it first helps to lock in the juices.
• Can this dish be made ahead of time? You can prepare the sauce ahead of time and store it in the refrigerator. Just add the chicken and spinach when you’re ready to serve.
• What wine pairs well with Creamy Parmesan Chicken? A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would be lovely.