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–+ servings
Creamy Lemon Chicken with Spinach in a black cast iron pan with lemon on the left bottom and paprika top left
Print Recipe
5 from 2 votes

Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Keyword: creamy lemon chicken with spinach, easy weeknight dinner, quick and easy chicken recipes
Servings: 4

Ingredients

  • 500 gram chicken breasts
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon lemon pepper
  • 3 tablespoon cake wheat flour

Sauce

  • 3 tablespoon olive oil
  • 1 tablespoon butter
  • 3 large garlic cloves minced
  • 1 cup chicken stock
  • 1 tablespoon lemon juice
  • 1/2 cup fresh cream
  • 3 cups baby spinach
  • 1/3 cup grated parmesan
  • salt
  • pepper

Instructions

  • Cut each chicken breasts in halves. Place the breasts in a zip lock back and use a meat tenderizer tool or rolling pin and pound the chicken to make them slightly thinner. Ensure that they are of even thickness
  • Season the chicken with the paprika, Italian herbs and lemon pepper.
  • Dredge the chicken breasts in flour and shake off the excess flour
  • Heat the olive oil and butter in a large pan. Cook the chicken about 3 minutes on each side, until golden brown. Remove the chicken from the pan and set aside
  • Use the same pan and add a few more drops of oil if required. Add the garlic and cook until fragrant, about a minute. Add the chicken stock and 1 tablespoon lemon juice
  • Stir in the cream. Return the chicken to the pan, together with the spinach and bring to a simmer, just a couple of minutes
  • Add the parmesan. Season with more salt and pepper if required

Notes

  1. Most chicken stock has a lot of salt so you may not require salt for this dish. Please use your discretion when adding salt
  2. You can also use a homemade chicken broth if you prefer