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Creamy Chicken and Spinach

Servings: 4

Ingredients

  • 4 skinless boneless chicken breasts
  • 1 Tbsp lemon-pepper seasoning
  • 1 Tbsp extra-virgin olive oil or avocado oil
  • 1 Tbsp grass-fed butter or ghee
  • 4 garlic cloves minced
  • ½ cup chicken bone broth
  • ½ cup unsweetened milk of choice
  • 1 Tbsp cornstarch gluten free flour, or arrowroot powder
  • 2 cups packed fresh spinach chopped
  • 1 fresh lemon zest, and juice of
  • 1/2 lemon slices to garnish
  • fresh parsley to garnish

Instructions

  • Season your chicken with the lemon pepper seasoning and rub it on all sides.
  • Heat your oil and butter together in a large skillet over medium heat.
  • Once hot, cook the chicken breasts until golden brown and no longer pink on the inside or until a meat thermometer in the center reads 165 degrees F.
  • Depending on the size of the breasts, this is usually about 4 minutes per side.
  • Set your cooked chicken aside and cover to keep warm.
  • In the same preheated skillet add your minced garlic and cook for 30 seconds stirring frequently.
  • Add the broth to deglaze your skillet by allowing it to bubble while continuously stirring with a wooden spatula for a minute or so.
  • Meanwhile, in a small bowl whisk your milk together with the cornstarch/flour until smooth.
  • Add this milk mixture to the skillet and stir to combine.
  • Add in the spinach, lemon zest, and lemon juice then simmer over low heat until the spinach is wilted but still bright green, just a minute or two.
  • Return your chicken to the hot skillet and garnish with lemon slices and freshly chopped parsley.
  • To serve, spoon some of your creamy spinach sauce over each chicken breast.