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Chicken & Spinach with a Lemon Cream Sauce plated with a salad and corn bread on a blue plate

Chicken & Spinach with Lemon Cream Sauce

A delightful lemon cream sauce with sautéed chicken and wilted spinach that will have your mouth watering before you even taste it. Serve over rice or pasta.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: dinner, main, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large chicken breasts, sliced
  • 1 tsp paprika, divided 3/4, 1/4
  • sea salt/black pepper
  • 4 TBSP butter, divided if you prefer you can use olive oil, but I love the flavor the butter adds; 3 TBSP, 1 TBSP
  • 1/4 C white cooking wine
  • 1 1/2 fresh lemons, juiced
  • 6 cloves garlic, minced
  • 1 1/2 C organic chicken stock
  • 3/4 C whipping cream I prefer NOT to use heavy
  • 1/2 tsp dried thyme
  • 3 C baby spinach, washed
  • 1/3 C fresh parmesan cheese
  • sea salt/black pepper to taste

Equipment

  • 1 large skillet with lid
  • 1 cheese grater
  • 1 cutting board
  • spoon, spatula, knife, etc

Method
 

  1. Slice chicken breasts into thin strips. Season with paprika, sea salt, and black pepper. I don't actually measure the paprika, but about 3/4 tsp
  2. In a large skillet, melt 3 TBSP butter. Add sliced chicken breasts to skillet and sauté until cooked through and lightly browned. This should take about 15 minutes. Remove to a separate plate and keep warm until sauce is ready.
  3. Add 1 TBSP butter to skillet, and cook garlic for about 15-30 seconds. Quickly add in white wine to deglaze the pan(scrape all those good browned bits into the liquid). Cook for about 1 minute to cook out the alcohol. Then add lemon juice, chicken stock, cream, 1/4 tsp paprika, and thyme. Bring to a boil, and then simmer for about 7-8 minutes. This helps reduce the sauce to help thicken it when you add the cheese in the next step.
  4. Add parmesan cheese, and spinach and cook until sauce is thickened a little bit more and spinach is wilted. About 5-7 minutes.
  5. Return chicken to sauce and continue to cook until chicken is back up to temp. Add more sea salt/black pepper as needed.
    chicken added back to cream sauce
  6. Let dish stand 5 minutes before serving over rice or pasta.
    Chicken & Spinach with a Lemon Cream Sauce plated with a salad and corn bread on a blue plate

Notes

If you want to serve over pasta, I might add a little more cheese to help the sauce thicken or reduce your sauce for more time.