Lemon Parmesan Chicken - Ebony, Ivy & Thyme in the Kitchen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Lay down plastic wrap over the cutting board.

In a plate, add 1/2 cup of flour.

Add 3/4 cup of freshly grated Parmesan cheese to the flour.

Add 1/4 teaspoon of garlic powder to the mixture.

Add 1/2 teaspoon of black pepper to the mixture.

Zest two lemons into the mixture.

Cut the ends off the lemons and slice each in half, then into half-moons.

Prepare chicken breasts by trimming excess fat and cleaning them up.

Season each chicken breast with salt, black pepper, and a sprinkle of garlic powder.

Coat each chicken breast with the flour and Parmesan mixture, ensuring all sides are covered.

Heat 2 tablespoons of oil in a skillet until shimmering.

Place the coated chicken breasts into the skillet and cover.

Cook on low-medium heat for about 6 minutes on each side, checking for browning.

Flip the chicken breasts when they come up easily and are not brown yet.

Add a tiny bit of oil back into the skillet if needed.

Once browned, add garlic to the skillet and let it simmer.

Add 1 can (14.5 ounces) of chicken broth to the skillet with the chicken.

Let the chicken continue to simmer in the broth.

Add spinach and lemon slices to the skillet when the chicken is done.

Stir in a little bit of cream and a touch of Parmesan cheese towards the end.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens