This is a wonderful main chicken dish with a creamy garlic and lemon parmesan sauce that is hearty and satisfying – balance it with a light, fresh veggie or pasta side for a perfect dinner! You will find pasture-raised and organic-fed chicken breast from CATHIS Farm and garlic at the market this week!
- 1/2 cup all-purpose flour
- 3/4 cup freshly grated parmesan, divided
- 1 tsp garlic powder
- Zest of 1/2 lemon
- Kosher salt
- Freshly ground black pepper
- 4 boneless skinless chicken breasts
- 2 tbsp extra-virgin olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 cups baby spinach
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 lemon, sliced in rounds and halved
- 1/4 cup thinly sliced fresh basil
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 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.