Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup chicken broth
- ¾ cup heavy cream
- juice of 1 lemon
- 1 teaspoon zest of 1 lemon
- ½ cup grated Parmesan cheese
- 4 cups fresh spinach leaves
Instructions
- Pound chicken breasts to an even thickness; season with salt and pepper.
- In a large sauté pan, heat olive oil over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown; set aside.
- In the same pan, sauté garlic until fragrant. Add chicken broth, lemon juice, and zest; deglaze the pan.
- Bring to a boil, then reduce heat and stir in heavy cream. Simmer for 5 minutes until slightly thickened; add Parmesan cheese until melted.
- Stir in spinach until wilted, return chicken to the pan, spoon sauce over it, sprinkle with extra Parmesan, cover, and cook for an additional 2 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (200g)
- Calories: 490
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 155mg