Spinach Lemon Chicken Bake

4.8
(4)
3 Reviews
1 Photo

This spinach lemon chicken bake features tender, moist chicken baked atop spinach in a bright lemon and rosemary cream sauce.

By
Juliana Hale
Juliana Hale
Juliana Hale
Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories.
Allrecipes' editorial guidelines
Published on February 17, 2025
Tested by
Sarah Brekke
Sarah Brekke
Tested by Sarah Brekke
Sarah Brekke is a culinary professional with over 10 years of experience food media. With a background in both culinary and food sciences, she uses her skills to develop, test, and modify recipes to make them as tasty and practical as possible.
Meet the Allrecipes Test Kitchen
Spinach Lemon Chicken Bake in a cast iron skillet with lemon wedges
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 4 (6-ounce) skinless, boneless chicken breasts

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons all-purpose flour

  • 2 tablespoons olive oil

  • 1 small onion, thinly sliced

  • 3 cloves garlic, minced

  • 3/4 cup reduced-sodium chicken broth

  • 1/2 cup heavy cream

  • 1 teaspoon lemon zest

  • 3 tablespoons lemon juice

  • 1 teaspoon chopped fresh rosemary

  • 1/4 teaspoon crushed red pepper

  • 2 (5-ounce) packages baby spinach

  • 1/2 cup grated Parmesan cheese, divided

  • lemon slices

Directions

  1. Gather all ingredients. 

    Ingredients for spinach lemon chicken bake arranged on a counter

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. Place a chicken breast between two sheets of plastic wrap and set on a cutting board. Pound with a meat mallet to 1/2-inch thickness. Repeat with remaining chicken.

    Chicken breast on a cutting board and another being tenderized

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

  4. Sprinkle chicken with salt and pepper. Then sprinkle chicken generously with flour, shaking off excess.

    Chicken breast sprinkled with flour and seasoning on a wooden board lined with plastic wrap

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

  5. Heat oil in an ovenproof 12-inch skillet over medium-high heat. Add chicken to the skillet and brown 3 minutes per side (chicken may not be fully cooked). Transfer chicken from the skillet to a plate.

    Seasoned chicken breasts cooking in a black skillet on a stovetop

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

  6. Reduce heat to medium. Add onion to the skillet; cook and stir until tender, 4 minutes. Add garlic; cook and stir until fragrant, 1 minute more.

    Sautéed onions in a black skillet with a wooden spoon stirring

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

  7. Add broth, cream, lemon zest and juice, rosemary, and crushed red pepper. Bring to a boil, about 2 minutes.

    Cream being poured into a skillet with onions and seasonings

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

  8. Add spinach, in batches, stirring until wilted, about 1 minute.

    Spinach added to creamy onion sauce in a black skillet

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

  9. Stir in 1/4 cup Parmesan cheese and simmer until desired consistency, about 5 minutes.

    Creamy spinach sauce simmering in a skillet on the stovetop

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

  10. Return chicken to skillet. Sprinkle with remaining 1/4 cup Parmesan cheese.

    Cooked chicken breasts placed in creamy spinach sauce in a skillet

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

  11. Bake in the preheated oven until chicken is cooked through and sauce is bubbling, 10 to 15 minutes. An instant read thermometer, inserted into the thickest part of chicken, should read 165 degrees F (74 degrees C).

    Finished spinach lemon chicken bake with parmesan in a cast iron skillet

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

  12. Serve garnished with lemon slices.

    Finished spinach lemon chicken bake with parmesan in a cast iron skillet next to a small bowl with lemon wedges

    Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

Nutrition Facts (per serving)

541 Calories
27g Fat
12g Carbs
61g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 541
% Daily Value *
Total Fat 27g 35%
Saturated Fat 11g 57%
Cholesterol 189mg 63%
Sodium 788mg 34%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 61g 121%
Vitamin C 25mg 28%
Calcium 237mg 18%
Iron 4mg 24%
Potassium 979mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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