Spinach Chicken Skillet (Print Version)
# Ingredients:
→ Chicken
01 -
1/3 cup flour
02 -
Lemon Pepper Seasoning
03 -
2 tablespoons olive oil
04 -
2 large boneless, skinless chicken breasts
→ Sauce
05 -
¾ cup Parmesan cheese
06 -
½ cup dry white wine
07 -
3 cloves garlic, minced
08 -
1-2 tablespoons lemon juice, optional
09 -
3 tablespoons flour
10 -
3 tablespoons cream cheese, softened
11 -
3 cups fresh spinach
12 -
¾ cup chicken broth
13 -
3 tablespoons butter
14 -
1 ¼ cups half and half (half cream/half milk)
15 -
1 chicken bouillon
→ Seasonings
16 -
½ teaspoon mustard powder
17 -
½ teaspoon dried oregano
18 -
1 teaspoon parsley
19 -
½ teaspoon dried basil
# Instructions:
01 -
In a large measuring cup with a spout, mix together the chicken broth, bouillon, half and half, and all seasonings. Get the rest of your ingredients measured before you start.
02 -
Cut the chicken breasts horizontally to make thinner pieces. Cover the pieces with plastic wrap and pound them to about ½ inch thick using the rough side of a mallet. Dry them with paper towels, coat both sides with lemon pepper, and give them a good dredge in flour, shaking off the extra.
03 -
Warm some oil in a big skillet on medium-high heat. Cook the chicken pieces in batches for 4-5 minutes per side, until each piece has a nice golden crust. Set them aside when done.
04 -
Pour the wine, butter, and garlic into the skillet and use a silicone spatula to scrape off any stuck bits on the bottom. Let it cook down until it’s reduced by about half, which takes around 4 minutes.
05 -
Sprinkle in the flour and stir it for a couple of minutes. Slowly pour in the chicken broth mix little by little, stirring constantly. Bring it to a light boil, then lower the heat to a simmer.
06 -
Mix in the softened cream cheese and stir until it’s smooth. Slowly add the Parmesan cheese, stirring as you go. Toss in the spinach and give it a mix until it wilts, which should just take a minute or two.
07 -
Put the chicken back in the skillet, pouring in any juices from the plate. Spoon some of the sauce over the chicken, cover the skillet partially, and let it heat up for around 5 minutes. Take it off the heat, add a splash of lemon juice if you like, and serve it warm.
# Notes:
01 -
If you’re skipping the wine, just add extra chicken broth instead.
02 -
Let the sauce simmer longer before adding the chicken if you like it thicker.
03 -
Stick leftovers in a sealed container in the fridge for up to 3 days.