Description
Creamy Lemon Chicken & Spinach Casserole combines juicy chicken breasts, fresh spinach, and a velvety lemon cream sauce. It’s a rich yet refreshing one-pan meal perfect for dinner any night of the week.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
¾ cup heavy cream
Juice and zest of 1 lemon
½ cup grated Cabot Parmesan Cheese or Tillamook Shredded Parmesan
4 cups fresh spinach leaves
Extra Cabot Parmesan Cheese or Tillamook Shredded Parmesan for garnish
Thinly sliced lemon for garnish
Instructions
1. Pound chicken breasts evenly and season with salt and pepper on both sides.
2. Heat olive oil in a large sauté pan over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
3. In the same pan, sauté minced garlic for 1 minute until fragrant. Add chicken broth, lemon juice, and zest. Scrape any browned bits from the bottom of the pan and bring to a boil.
4. Reduce heat to low. Stir in the heavy cream and simmer for 5 minutes, stirring occasionally until slightly thickened.
5. Stir in the Cabot or Tillamook Parmesan cheese until melted and smooth.
6. Add spinach and cook for about 1 minute until wilted. Return chicken to the pan, coating each piece with the creamy sauce.
7. Sprinkle with additional cheese and top with lemon slices. Cover and cook for 2 minutes to allow flavors to blend.
8. Serve hot, garnished with extra cheese and a touch of lemon zest.
Notes
Use full-fat heavy cream for the smoothest texture.
Add a pinch of red pepper flakes for a light kick.
Freshly squeezed lemon juice adds a brighter, cleaner flavor.
Avoid overcooking spinach to keep its vibrant green color.
Best served with buttered pasta, mashed potatoes, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American