Lemon-garlic chicken with creamy spinach

Total 45 min
Serves 4



skinless, boneless chicken breasts
1/4 tsp
fresh pepper, to season
2 tsp
thinly sliced onions
thinly sliced garlic cloves

Creamy spinach

1/2 cup
35% cream
bunch spinach, chopped
lemon wedges, to garnish


  • SPRINKLE chicken breasts with salt. Season with fresh pepper.
  • HEAT a large non-stick frying pan over medium. Add canola oil, then onions and garlic. Cook until onions start to soften, 8 to 10 min. Push onions to side of pan, then add chicken. Cook until golden brown, 2 to 3 min per side. Add chicken broth. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, 18 to 20 min. Transfer chicken to a platter.
  • ADD cream to pan and boil until slightly reduced, 1 to 2 min. Stir in spinach until wilted, about 1 min. Serve with chicken and lemon wedges.


Calories 395, Protein 50 g, Carbohydrates 11 g, Fat 16 g, Fibre 3 g, Sodium 725 mg. Excellent source of Vitamin A

How to remove chicken breasts from a whole chicken

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