Creamy Chicken and Spinach

A Bright, Creamy, & Vibrant Spring + Summer Chicken Dish to make and ENJOY often! Lemon zest adds a fresh, zippy flavor and a beautiful fresh liveliness to this recipe.

I adore chicken recipes that are simple to make at home, yet taste like something indulgent you would order at a nice restaurant.

This is definitely one of those recipes!

What To Serve With Your Creamy Chicken and Spinach:

Cauliflower Rice Risotto:

Lemony Shredded Brussels:

Perfectly Roasted Asparagus:

Rachel’s Tips:

I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook really nicely.

Here’s how:
Place your boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag.

Starting in the center and working out to the edges, pound very lightly, and gently with the flat side of a meat mallet, or heavy skillet, until they are even in thickness.

This method typically produces juicier chicken because there is no need to overcook your meat to get those middle thicker parts cooked through.

Use ANY milk of your choice.

My personal preferences for this sauce are unsweetened coconut milk or unsweetened cashew milk.

Leftovers:

Refrigerate for up to 3-4 days. This chicken is AWESOME for meal prep bowls.
How To make your own Ghee:

ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this dish to taste bright and fresh.

4 servings

Ingredients:

• 4 skinless boneless chicken breasts

• 1 Tbsp lemon-pepper seasoning

• 1 Tbsp extra-virgin olive oil or avocado oil

• 1 Tbsp grass-fed butter or ghee

• 4 garlic cloves, minced

• ½ cup chicken bone broth

• ½ cup unsweetened milk of choice

• 1 Tbsp cornstarch, gluten free flour, or arrowroot powder

• 2 cups packed fresh spinach, chopped

• 1 fresh lemon, zest, and juice

• 1/2 lemon, slices to garnish

• fresh parsley, to garnish

Instructions:

Season your chicken with the lemon pepper seasoning and rub it on all sides.
Heat your oil and butter together in a large skillet over medium heat.

Once hot, cook the chicken breasts until golden brown and no longer pink on the inside or until a meat thermometer in the center reads 165 degrees F.

Depending on the size of the breasts, this is usually about 4 minutes per side.
Set your cooked chicken aside and cover to keep warm.

In the same preheated skillet add your minced garlic and cook for 30 seconds stirring frequently.
Add the broth to deglaze your skillet by allowing it to bubble while continuously stirring with a wooden spatula for a minute or so.

Meanwhile, in a small bowl whisk your milk together with the cornstarch/flour until smooth.
Add this milk mixture to the skillet and stir to combine.

Add in the spinach, lemon zest, and lemon juice then simmer over low heat until the spinach is wilted but still bright green, just a minute or two.

Return your chicken to the hot skillet and garnish with lemon slices and freshly chopped parsley.
To serve, spoon some of your creamy spinach sauce over each chicken breast.

Enjoy while hot.
Rachel

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