This Italian-inspired skillet dish features tender chicken breasts sauteed in a brightly flavored lemon sauce with fresh baby spinach. Plus, this restaurant-style meal is on the table in just 25 minutes!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon.

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  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.

  • Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet.

Tips

Please note that the Heart-Check Food Certification does not apply to recipes or information reached through links unless expressly stated.

Serving Suggestion: This dish is delicious served over hot cooked brown rice or whole grain pasta.

Nutrition Facts

221 calories; 7.6 g total fat; 70 mg cholesterol; 403 mg sodium. 11.9 g carbohydrates; 27.1 g protein; Full Nutrition

Reviews (50)

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60 Ratings
  • 5 star values: 36
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/09/2016
Great basic recipe with a few modifications. Added way more garlic used juice from entire lemon not just 1/4 cup deglazed the pan with white wine and made a basic white sauce with four margarine and nonfat milk instead of using sodium-laden canned cream of whatever soup. We had fresh Swiss Chard in the garden and used that instead of the spinach. Served over brown rice. Super yummy. Read More
(22)
Rating: 5 stars
09/21/2015
I would not change anything about this recipe. It was delicious! Read More
(8)
Rating: 4 stars
10/18/2016
I didn't have any cream of celery soup. I followed another reviewer's suggestion and made my own creamy sauce using flour white wine and butter. I did use a little extra lemon juice which made this so good. To balance all my flavors I added a bit of salt and a generous amount of pepper (lemon and pepper make a great combo). Served the chicken mixture over a choice of couscous or pasta noodles. My family enjoyed this! Read More
(7)
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Rating: 4 stars
09/22/2014
This was really tasty and easy to make! I served it over quinoa. Read More
(5)
Rating: 5 stars
03/20/2014
Made this for dinner tonight. It was so tasty and fast to make. Reviewing with no changes to the recipe except salt and pepper on the chicken before cooking it. I have leftovers for lunch tomorrow. I served it over egg noodles and asparagus. Read More
(5)
Rating: 3 stars
01/25/2017
As I was making it I realized it called for chicken stock but all I had was chicken broth so I used that. I also salted and peppered the breasts before cooking and I had closer to 2 lbs of chicken but there was still plenty of sauce. It was just OK. My husband said it was filling. Hardly a stellar recommendation. Doubt I make this again. Read More
(4)
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Rating: 4 stars
01/11/2016
Fantastic easy to make and a huge success for my family!!! Read More
(3)
Rating: 4 stars
08/02/2018
This is very good. Next time I will try exactly as written. I took advice from some of the comments and used the whole lemon which made it way too lemony. I also added pepper garlic salt and used more garlic. I recommend seasoning more than the recipe. Otherwise very good recipe! Read More
(3)
Rating: 4 stars
05/21/2014
Easy tasty and healthy. I suggest serving with egg noodles - it seemed more like a topping than a casserole itself. Read More
(2)