Name: Creamy Lemon Chicken
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup all-purpose flour; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; Six 3- to 4-ounce boneless, skinless chicken thighs; 3 cloves garlic, minced; 1/4 cup white wine; 3/4 cup heavy cream; 1/2 cup grated Parmesan; 1 lemon, zested and juiced, plus lemon slices, for garnish; 3 big handfuls spinach (about 3 cups); Fresh basil, for garnish

Directions

Watch how to make this recipe.

Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.