Creamy Lemon Chicken And Spinach Skillet

Name: Creamy Lemon Chicken And Spinach Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 2 cups baby spinach; 1 cup heavy cream; 1 lemon (juice and zest); 2 tablespoons olive oil; 4 cloves garlic, minced; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Rustic Inspiration

I absolutely love making this Creamy Lemon Chicken and Spinach Skillet when I want a quick yet satisfying meal. The combination of tender chicken, fresh spinach, and a zesty lemon cream sauce not only appeases my taste buds but also brings a burst of color to my dinner table. It’s perfect for weeknights when I have little time but want something delicious and nourishing. Plus, it pairs wonderfully with rice or pasta, making it a versatile dish that I can serve to family or friends alike.

Created by

Nell Abernathy

Last updated on 2026-02-23T20:46:37.233Z

When I first experimented with this recipe, I knew I wanted something that combined the brightness of lemon with rich, creamy textures. The trick is to balance the acidity of the lemon with the creaminess of the sauce, and I found that using fresh spinach not only adds nutrients but also a wonderful flavor contrast. I've made this dish countless times, usually tweaking a few ingredients here and there, but the core combination remains a favorite!

I aimed to create a dish that was both quick and pleasing to the eye. The vibrant colors of the spinach against the creamy sauce truly make this a showstopper. To elevate the flavors, make sure to use fresh lemon juice; it truly makes a difference. I also like to finish it off with a sprinkle of fresh parsley for an extra pop of flavor and presentation.

Why You'll Love This Recipe
Bright and tangy lemon flavor that lifts the dish.
Creamy texture that brings comfort with every bite.
Quick and easy to prepare, ideal for busy weeknights.

Mastering the Cream Sauce

Creating the creamy lemon sauce is a crucial step that elevates this dish. When adding the heavy cream, keep the heat at medium-low to ensure it simmers gently rather than boiling, which can lead to separation. Stir frequently, and watch for the sauce to become glossy and slightly thicker—this usually takes about 3-4 minutes. If you notice the sauce isn’t thickening to your liking, a quick fix is to whisk in a teaspoon of cornstarch mixed with a splash of water to achieve that perfect consistency.

Lemon plays a vital role in balancing the richness of the cream. When zesting the lemon, be sure to only take the yellow part of the peel—avoid the white pith, which can impart a bitter taste. The juice adds brightness and acidity that cuts through the creaminess, making each bite more refreshing. If you find the lemon flavor too strong, you can adjust by adding a little more cream or a teaspoon of sugar to mellow it out.

Spinach: Fresh vs. Frozen

Fresh baby spinach is preferred in this recipe for its vibrant green color and tender texture, which wilts beautifully in the warm sauce. However, if you’re in a pinch and only have frozen spinach on hand, it can absolutely be used. Just make sure to thaw and drain it thoroughly to avoid excess moisture in the sauce, which can dilute the flavor. You’ll need about half the quantity since it condenses significantly when cooked.

To enhance the nutritional value, consider adding other leafy greens such as kale or Swiss chard. These options can be sautéed alongside the spinach until wilted, providing additional texture and flavor. If using sturdier greens, chop them into small pieces and allow them to cook for an extra minute or two before adding the heavy cream to ensure they soften properly.

Serving Suggestions and Variations

This Creamy Lemon Chicken and Spinach Skillet pairs wonderfully with a variety of sides. For a wholesome touch, serve it over fluffy white rice or al dente pasta, allowing the sauce to cling generously to every bite. For a lower-carb option, consider using zucchini noodles or cauliflower rice; they soak up the creamy sauce beautifully without the extra carbs.

If you're looking to scale the meal for a crowd, simply multiply the ingredients by the number of servings needed and adjust your skillet size accordingly. A larger skillet will help maintain the cooking temperature and ensure everything cooks evenly. Additionally, try adding a handful of cherry tomatoes or artichoke hearts for added color and flavor, making this dish even more appealing for gatherings.

Ingredients

Fresh ingredients add the best taste

Ingredients

4 boneless, skinless chicken breasts
2 cups baby spinach
1 cup heavy cream
1 lemon (juice and zest)
2 tablespoons olive oil
4 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Feel free to substitute chicken with shrimp or tofu for a different protein option.

Instructions

Follow these steps for a seamless cooking experience!

Sauté the Chicken

In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Prepare the Sauce

In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, lemon juice, and zest. Stir well and let it simmer for 3-4 minutes until the sauce thickens slightly.

Add Spinach and Combine

Add the baby spinach to the skillet and cook until wilted. Return the chicken to the skillet, coating it in the lemon cream sauce. Simmer for an additional 2 minutes to heat through.

Serve

Garnish with fresh parsley and serve hot, ideally over rice or pasta.

Enjoy your meal with a side salad for extra crunch!

Pro Tips

For a richer flavor, consider adding some grated Parmesan cheese to the sauce. It will enhance the creaminess and add a depth of flavor.

Storage and Make-Ahead Tips

This dish is best enjoyed fresh, but if you have leftovers, storing them is straightforward. Allow the chicken and sauce to cool completely before transferring them to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on low heat in a pan, adding a splash of cream or chicken broth to revive the sauce's consistency.

If you're planning to make this dish ahead for meal prep, cook the chicken and prepare the sauce, but wait to combine them until just before serving. This will help the chicken retain its moistness and the sauce remain creamy. You can prepare the spinach and lemon components in advance and simply warm everything through in the skillet when you're ready to eat.

Troubleshooting Common Issues

One common issue when making a creamy sauce is Searing the chicken too quickly, which can result in a burned exterior before it cooks through. To prevent this, start with a medium-high heat to get a nice golden crust, then reduce the heat slightly for even cooking. If you're unsure if the chicken is cooked through, use an instant-read thermometer—it's done when it reaches 165°F (75°C).

If you find your sauce is too thick after cooking, don't hesitate to add a bit more cream or even a splash of chicken stock to loosen it up. On the other hand, if it's too thin, you can let it simmer for a few additional minutes to reduce further, or whisk in a bit of cornstarch mixed with water to thicken it quickly.

Questions About Recipes

→ Can I make this dish in advance?

Yes, you can prepare the sauce and chicken a day ahead, then combine and heat before serving.

→ What can I substitute for heavy cream?

You can use half-and-half or a dairy-free alternative like coconut cream for a lighter option.

→ Can I use frozen spinach instead of fresh?

Yes, just make sure to thaw and drain any excess water from frozen spinach before adding it to the sauce.

→ What sides pair well with this dish?

Rice, pasta, or a light salad make excellent accompaniments to this creamy chicken dish.