Advertisement
  • Newsletters
  • Subscribe

Lemon-Garlic Chicken with Creamy Spinach

29

  • Total Time45 min
  • Makes4 servings
The best ways to cook chicken: Lemon-garlic chicken with spinach

Photo, Sian Richards.

Chatelaine Triple Tested

Ingredients

  • 4 skinless, boneless chicken breasts

  • 1/4 tsp salt

  • fresh pepper, to season

  • 2 tsp canola oil

  • 2 thinly sliced onions

  • 2 thinly sliced garlic cloves

  • 1 cup chicken broth

Creamy spinach

  • 1/2 cup 35% cream

  • 1 bunch spinach, chopped

  • lemon wedges, to garnish

Instructions

  • 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.

Nutrition (per serving)

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

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

Subscribe to Chatelaine!

In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.