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Skillet Lemon Chicken with Spinach

Print Recipe
Bright lemon accented chicken and fresh spinach come together in one skillet for a quick, healthy dish that is bursting with flavor.
Course Main Course
Cuisine Mediterranean
Keyword Egg-Free, Gluten-Free, High-Protein, Low-Carb, Nut-Free, Soy-Free
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 317

Equipment

  • Large Skillet

Ingredients

2 tablespoons extra-virgin olive oil

1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces

1 cup diced red bell pepper

½ teaspoon salt

½ teaspoon ground pepper

4 cloves garlic, minced

½ cup dry white wine (or chicken stock or water)

1 teaspoon cornstarch

1 medium lemon, zested and juiced

10 cups lightly packed baby spinach

8 teaspoons grated Parmesan cheese

Instructions

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 1 pound chicken, 1 cup bell pepper, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes.

    Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk ½ cup wine (or liquid of choice) and 1 teaspoon cornstarch together in a measuring cup.

      Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer. Add 10 cups spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with 8 teaspoons Parmesan.