Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Lemon Pepper Seasoning, to taste
- 1/3 cup flour, for dredging
- 2 tablespoons olive oil
Sauce
- ½ cup chicken broth
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- ¾ cup chicken broth
- 1 chicken bouillon cube
- 1 ¼ cups half and half (half cream/half milk)
- 3 tablespoons cream cheese, softened
- ¾ cup Parmesan cheese, grated
- 3 cups fresh spinach
- 1-2 tablespoons lemon juice (optional)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- 1 teaspoon dried parsley
Instructions
- Prep Work: Start by combining the chicken broth, chicken bouillon, half and half, and dried seasonings (basil, oregano, mustard powder, parsley) in a large measuring cup with a spout. Set this mixture aside. Measure out all remaining ingredients so everything is ready before cooking.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the chicken between sheets of plastic wrap and gently pound with a meat mallet until about ½ inch thick. Pat dry thoroughly with paper towels. Season both sides generously with lemon pepper seasoning, then dredge the pieces in flour and tap off the excess flour.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets in batches, making sure not to overcrowd the pan. Cook each side for 4-5 minutes until a golden crust forms and the chicken is nearly cooked through. Remove chicken from skillet and set aside.
- Make the Sauce Base: Lower the heat to medium and add the broth mixture, butter, and minced garlic to the same skillet. Use a silicone spatula to scrape any browned bits from the bottom and sides of the pan. Allow the liquid to reduce by about half, roughly 4 minutes.
- Thicken the Sauce: Sprinkle 3 tablespoons of flour into the skillet and stir continuously for 1-2 minutes to form a roux. Slowly add the chicken broth mixture in small splashes while stirring constantly to avoid lumps. Bring the sauce to a gentle boil then lower heat to a simmer.
- Add Dairy and Spinach: Stir in the softened cream cheese until fully combined. Gradually add the grated Parmesan cheese, stirring until melted and smooth. Add the fresh spinach and stir gently to wilt the leaves, which should take 1-2 minutes.
- Finish Cooking: Return the seared chicken breasts to the skillet along with any juices collected on the plate. Spoon sauce over the chicken to coat it evenly. Partially cover the skillet and allow the chicken to heat through and absorb flavors for about 5 minutes.
- Serve: Remove skillet from heat. If desired, stir in 1-2 tablespoons of fresh lemon juice to brighten the flavors. Serve the creamy spinach chicken hot, spooning extra sauce on top.
Notes
- For thicker chicken cutlets, be sure to pound evenly to about ½ inch thickness for even cooking.
- You can substitute fresh garlic with 1 teaspoon garlic powder if necessary, though fresh is preferred.
- Adjust lemon juice to your taste—start with 1 tablespoon and add more if you want a tangier finish.
- If you prefer a lower-fat option, substitute half and half with whole milk and reduce butter slightly.
- Make sure to stir continuously when adding flour and liquid to avoid lumps in the sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
