Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to ½ inch thickness
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 tablespoon unsalted butter (15 g)
  • 2 cloves garlic, minced (about 2 tsp)
  • 5 ounces fresh spinach (140g), roughly chopped
  • 1/4 cup heavy cream (60 ml)
  • 1/4 cup chicken broth (60 ml)
  • 2 tablespoons lemon juice (30 ml), freshly squeezed
  • 1/4 cup grated Parmesan cheese (25g), plus more for serving
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat chicken breasts dry with paper towels. Pound to even thickness. Season with garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant (but not browned!).
  4. Add chopped spinach to the skillet and cook, stirring occasionally, until wilted (about 2-3 minutes).
  5. Pour in heavy cream, chicken broth, and lemon juice. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
  6. Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Return the cooked chicken breasts to the skillet and spoon the lemon spinach Parmesan sauce over them. Heat through for 1-2 minutes. Sprinkle with additional Parmesan cheese and serve immediately.