Steps
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Season chicken breasts with salt and black pepper on both sides.
- 3
Add chicken to the skillet and cook for 4-5 minutes per side, until golden and cooked through; remove chicken and set aside.
- 4
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- 5
Pour in chicken broth, heavy cream, lemon juice, and lemon zest; stir and bring to a simmer.
- 6
Add fresh spinach and cook until wilted, about 2 minutes.
- 7
Return chicken to the skillet and spoon sauce and spinach over it; cook for another minute to heat through.
- 8
Serve chicken and spinach mixture over warm cooked white rice.
- 9
Garnish with chopped fresh parsley and additional lemon zest if desired.
Tips from the Chef
Use pre-cooked rice to save time, or cook rice in advance.
Adjust lemon juice amount based on your preferred level of tanginess.
For extra flavor, add a pinch of red pepper flakes to the sauce.
Make sure not to overcook the chicken to keep it juicy and tender.
Fresh spinach wilts quickly; add it towards the end to maintain its bright green color and nutrients.
Ingredients
- 2 whole boneless skinless chicken breasts (medium size)
- 2 tbsp olive oil
- 3 whole garlic cloves (minced)
- 4 cup fresh spinach (packed)
- 1 whole lemon (zested and juiced)
- 0.5 cup heavy cream
- 0.5 cup chicken broth
- 1.5 cup cooked white rice
- 0.75 tsp salt
- 0.5 tsp black pepper
- 1 tbsp fresh parsley (chopped, for garnish)
Nutrition
(per serving)
Calories
725
Protein
45.7 g
Carbs
53.4 g
Fat
36.6 g