This easy Spinach Chicken recipe has seasoned and seared chicken smothered in a delicious Parmesan cream sauce with garlic, herbs, fresh spinach, and more!
Combine the chicken broth, chicken bouillon, half and half, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients prior to beginning.
Make the Chicken
Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with lemon pepper seasoning, then dredge in flour and tap off excess.
Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Make the Sauce
Add the wine, butter, and garlic to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.
Add the flour and stir continuously for 1-2 minutes. Add the chicken broth mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low.
Add the softened cream cheese and stir to combine. Gradually stir in the Parmesan cheese. Once incorporated, add the spinach and stir to combine. Let it wilt, about 1-2 minutes. Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and let it heat through for about 5 minutes. Remove from heat. Add 1-2 tablespoons lemon juice if desired and serve!
Notes
Pro Tips
Cheese: Grate the cheese from a wedge and avoid using packaged grated cheese. It will melt and taste much better. I use Belgioioso Parmesan cheese.
Make sure the base of the sauce isn't too hot when the cheese is added, or the dairy can separate and result in a grainy consistency.
White Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe. Chicken Broth may be used if you don't cook with wine.
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers keep pretty well for future meals!
If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.