Creamy Lemon Parmesan Chicken
INGREDIENTS
- 1/2cup all-purpose flour
- 3/4cup freshly grated Parmesan, divided.
- 1 garlic powder
- Zest of 1/2 lemon
- Kosher salt
- Freshly ground black pepper
- 3boneless skinless chicken breasts
- 2tbsp extra-virgin olive oil
- 1tbsp butter
- 2Tsp Garlic Man Crushed Garlic
- 2cup baby spinach
- 1cup heavy cream
- 2/3cup low-sodium chicken broth
- 1lemon, sliced in rounds and halved
- 1/4cup thinly sliced fresh basil
METHOD
- On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each chicken breast on all sides with flour mixture. Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until golden, 6 minutes. Flip and cook until opposite side is golden, around 6 minutes more. Remove from pan and set aside.
- Turn heat down to medium and add butter to pan. When butter is melted add Garlic Man Crushed Garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes. Add chicken broth, cream, and remaining 1/2 cup Parmesan and season with more salt and pepper. Stir to combine. Add lemon slices and bring to a simmer and cook until thickened slightly, 3 to 4 minutes. Return chicken to skillet and simmer until chicken is cooked through, 5 to 6 minutes more.
- When chicken is cooked, remove skillet from heat and garnish with basil before serving.
