You’re definitely going to love this Creamy Lemon Chicken with Spinach, that’s if you love easy and delicious dishes.
I took a lot of inspiration from other recipes for this dish. It’s definitely become one of my favorites.
Creamy Lemon Chicken with Spinach
My family absolutely love this dish and the pan was wiped clean, need I say more. I must admit I am a sucker for anything that’s loaded with cream.
Yes, I know my age doesn’t allow me to simply devour these dishes. So I limit what I eat.
But nobody says I can’t enjoy making them. Of late I haven’t had a lot of time to cook so I keep things simple.
I am grateful to be “working”, yes being a content creator is work. At my age I never thought I will be so passionate about something.
Every morning I wake up doing stuff I love. There are times when I am stressed because I lack the technological skills and I may not be as savvy as the young ones.
The other day I received a comment on one of my social feeds saying “this account doesn’t get the credit it deserves”.
That comment couldn’t be far from the truth. My idea of getting credit is not by the followers and number of likes I get.
It’s all those “unseen” messages I receive telling me how I have taught someone to cook. How so many have started to enjoy cooking again because I’ve made it easy for them.
The ones that write to me telling me how I’ve helped them recreate memories from their childhood.
And yes even those that steal my ideas, that’s a “compliment”, in it’s own odd way. For all those brands that trust me to create content and develop recipes for them.
To see how far my blog has come since I first started. And the fact that this over 50 year old manages her very own blog, without any technical skills or knowledge.
Yes, this may not seem like getting credit but it means the world to me. It gives me so much joy sitting at my laptop, sharing what I cooked for the day.
Sharing my little inspirational messages and sometimes my blabbering. My blog is not for everyone, it is for those special people that appreciate what I do, my little tribe.
I love and appreciate you all. Even the bad comments (which at first I couldn’t accept) because it allows me to grow and improve.
Ingredients required for this dish
With just a few ingredients you can have a restaurant quality dish at your dinner table, in a jiffy.
For this dish you will need chicken breasts, cake wheat flour, butter, garlic, paprika, Italian herbs, onion powder, lemon pepper, chicken stock/broth, fresh cream and baby spinach
How to make the dish
First you marinate your chicken with the herbs and spice. It is dredged in some flour, this helps give the chicken beautiful golden brown crust.
It is then seared in some butter and olive oil. Butter adds richness to the dish.
Once you get the hang of cooking chicken breasts it will become a breeze. It is only chewy when overcooked.
Ensure you pan is hot enough when cooking the chicken. It must sizzle.
Always cook on a medium heat in a large pan. The chicken needs enough space to sear or it will be boiled chicken.
The time will depend on how thick your chicken breasts are. Often for thinner cutlets it doesn’t take more than 3 minutes per side. For thicker ones maybe 4-6 minutes per side
You add garlic, chicken stock and cream. Add some lemon juice.
I love the addition of the lemon juice, it adds just the right amount of tanginess to the dish and gives the dish that freshness.
The chicken is added back to the pan together with the spinach and dinner is served.
It is a super delicious dish that’s rich and creamy with a little tanginess. The chicken breasts are so tender and full of flavour.
This dish can be served on a bed of pasta or mashed potatoes. We had it with a fresh green salad.
- 500 gram chicken breasts
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon lemon pepper
- 3 tablespoon cake wheat flour
- 3 tablespoon olive oil
- 1 tablespoon butter
- 3 large garlic cloves minced
- 1 cup chicken stock
- 1 tablespoon lemon juice
- 1/2 cup fresh cream
- 3 cups baby spinach
- 1/3 cup grated parmesan
- Cut each chicken breasts in halves. Place the breasts in a zip lock back and use a meat tenderizer tool or rolling pin and pound the chicken to make them slightly thinner. Ensure that they are of even thickness
- Season the chicken with the paprika, Italian herbs and lemon pepper.
- Dredge the chicken breasts in flour and shake off the excess flour
- Heat the olive oil and butter in a large pan. Cook the chicken about 3 minutes on each side, until golden brown. Remove the chicken from the pan and set aside
- Use the same pan and add a few more drops of oil if required. Add the garlic and cook until fragrant, about a minute. Add the chicken stock and 1 tablespoon lemon juice
- Stir in the cream. Return the chicken to the pan, together with the spinach and bring to a simmer, just a couple of minutes
- Add the parmesan. Season with more salt and pepper if required
- Most chicken stock has a lot of salt so you may not require salt for this dish. Please use your discretion when adding salt
- You can also use a homemade chicken broth if you prefer