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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
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Ingredients
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4 (6-ounce) skinless, boneless chicken breasts
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons all-purpose flour
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2 tablespoons olive oil
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1 small onion, thinly sliced
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3 cloves garlic, minced
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3/4 cup reduced-sodium chicken broth
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1/2 cup heavy cream
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1 teaspoon lemon zest
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3 tablespoons lemon juice
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1 teaspoon chopped fresh rosemary
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1/4 teaspoon crushed red pepper
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2 (5-ounce) packages baby spinach
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1/2 cup grated Parmesan cheese, divided
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lemon slices
Directions
Gather all ingredients.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Preheat the oven to 400 degrees F (200 degrees C).
Place a chicken breast between two sheets of plastic wrap and set on a cutting board. Pound with a meat mallet to 1/2-inch thickness. Repeat with remaining chicken.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Sprinkle chicken with salt and pepper. Then sprinkle chicken generously with flour, shaking off excess.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Heat oil in an ovenproof 12-inch skillet over medium-high heat. Add chicken to the skillet and brown 3 minutes per side (chicken may not be fully cooked). Transfer chicken from the skillet to a plate.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Reduce heat to medium. Add onion to the skillet; cook and stir until tender, 4 minutes. Add garlic; cook and stir until fragrant, 1 minute more.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Add broth, cream, lemon zest and juice, rosemary, and crushed red pepper. Bring to a boil, about 2 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Add spinach, in batches, stirring until wilted, about 1 minute.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Stir in 1/4 cup Parmesan cheese and simmer until desired consistency, about 5 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Return chicken to skillet. Sprinkle with remaining 1/4 cup Parmesan cheese.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Bake in the preheated oven until chicken is cooked through and sauce is bubbling, 10 to 15 minutes. An instant read thermometer, inserted into the thickest part of chicken, should read 165 degrees F (74 degrees C).
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Serve garnished with lemon slices.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
I Made It
Nutrition Facts (per serving)
541
Calories
27g
Fat
12g
Carbs
61g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
541
% Daily Value *
Total Fat
27g
35%
Saturated Fat
11g
57%
Cholesterol
189mg
63%
Sodium
788mg
34%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
8%
Total Sugars
2g
Protein
61g
121%
Vitamin C
25mg
28%
Calcium
237mg
18%
Iron
4mg
24%
Potassium
979mg
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
