About the Recipe
An easy chicken dish with a wonderful lemon aroma and creamy taste. This is the perfect meal to cook for yourself or when having company and is both a celebratory dish or a great winter warmer when you need a pick-me-up.
Ingredients
3Â boneless skinless chicken breasts
125g all-purpose flour
190g Parmesan, divided
1 tsp garlic powder
Zest of ½ a lemon
1Â lemon, sliced in rounds and halved (you can use the same lemon once you have zested it)
Kosher salt
Freshly ground black pepper
2 Tbsp olive oil
1 Tbsp butter
2Â cloves of garlic, crushed
500g baby spinach (optional)
250ml heavy cream
180ml chicken stock
60g basil, slices
Preparation
On a large plate, combine flour with 60g 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 pan, over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until golden, about 6 minutes. Flip and cook until opposite side is golden, about another 6 minutes. Remove from pan and set aside.
Turn heat down to medium and add butter to the pan. When the butter is melted add the garlic and cook until fragrant, about 1 minute.
Add spinach (if you are using) and cook until wilted, 1-2 minutes.
Add chicken stock, cream, and remaining Parmesan and season with more salt and pepper. Stir to combine.
Add lemon slices and bring to a simmer and cook until thickened slightly, 3-4 minutes.
Return chicken to skillet and simmer until chicken is cooked through, 5-6 minutes more.
When chicken is cooked, remove skillet from heat and garnish with basil before serving.