Creamy Lemon Chicken with Spinach
Description
This super yummy chicken comes with a delicious sauce that's so good served with a side dish like rice, pasta or potatoes. The whole family will ask for it to be made over and over.
Ingredients
1/2 c. all-purpose flour
kosher salt
freshly ground black pepper
2 T. olive oil
six 4 oz. boneless, skinless chicken thighs (about about 2 1/2 lb.)
3 cloves garlic, minced
1/4 c. white wine
3/4 c. heavy cream (or half and half)
1/2 c. grated Parmesan cheese
1 lemon, zested and juiced
1 lemon sliced, for garnish
3 c. spinach
fresh basil, for garnish
Directions
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Place flour in a shallow bowl; season with salt and pepper.
Heat a large skillet over medium-high heat; add oil.
Dredge chicken in the seasoned flour; shake off excess; place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side or until fully cooked.* Transfer chicken to a platter.
Add garlic to the skillet; carefully add wine; scrape the bottom of the skillet to release bits stuck to the bottom. Add heavy cream, Parmesan cheese, lemon zest and juice; season with salt and pepper. Bring to a simmer; cook until sauce starts to thicken, about 2 minutes. Add spinach; stir; return chicken to the skillet. Cook for 1 minute more, until the spinach has wilted.
Serve garnished with fresh basil and lemon slices.
4-6 servings.
*Chicken thighs should be fully cooked when searing so that the spinach won't be overcooked.