skillet lemon chicken with spinach
Dinner
Skillet Lemon Chicken with Spinach
This simple, ultra-quick chicken dinner—packed with spinach and peppers—is delicious on its own or served over brown rice or your favorite pasta.
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
- 1 teaspoon cornstarch
- 1 medium lemon, zested and juiced
- 10 cups lightly packed baby spinach
- 8 teaspoons grated parmesan cheese
Directions:
- 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 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.
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