Skillet Lemon Chicken with Spinach (One-Pan, 20 Minutes)

Some weeknights call for a bright, zesty dinner that tastes restaurant-worthy without the fuss. Enter Skillet Lemon Chicken with Spinach—a quick skillet lemon chicken that turns tender chicken thighs, garlic, and baby spinach into a glossy, lemony pan sauce in minutes. The secret? A splash of dry white wine, fresh lemon zest and juice, and a light cornstarch slurry for body. It’s a vibrant, iron-rich meal that cooks in one pan, so you’ll spend more time eating than cleaning.

Ingredients

Ingredient	Amount / Quantity	Notes
Extra-virgin olive oil	2 Tbsp	For sautéing; fruity, peppery flavor
Boneless, skinless chicken thighs	1 lb	Trimmed, cut into bite-size pieces for quick cooking
Red bell pepper, diced	1 cup	Sweet crunch and color
Salt	½ tsp	Season in layers
Ground black pepper	½ tsp	Freshly ground for aroma
Garlic, minced	4 cloves	Fragrant base for the sauce
Dry white wine	½ cup	For deglazing; brightness and depth
Cornstarch	1 tsp	Slurry thickens the pan sauce
Lemon, zested & juiced	1 medium	Citrus pop—use both zest and juice
Baby spinach, lightly packed	10 cups	Wilts into silky greens
Parmesan cheese, grated	8 tsp	Savory finish; about 2 tsp per serving

Timing

Stage	Time
Prep (trim/cube chicken, dice pepper, mince garlic)	10 minutes
Sauté chicken & pepper	7–9 minutes
Garlic + sauce build (slurry, lemon, simmer)	2–3 minutes
Wilt spinach & finish	~2 minutes
Total	20–24 minutes (true one-pan weeknight timing)

Step-by-Step Instructions

Step 1: Heat the Skillet & Sear the Chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound chicken, 1 cup diced red bell pepper, ½ tsp salt, and ½ tsp pepper. Cook, stirring occasionally, 7–9 minutes until the chicken is just cooked through and lightly browned.
Tip: Don’t overcrowd the pan—contact with the hot surface builds flavor.

Step 2: Wake Up the Pan with Garlic

Stir in 4 cloves minced garlic and cook about 1 minute until fragrant (not browned).
Tip: Garlic burns quickly; as soon as it smells toasty and sweet, move on.

Step 3: Build & Thicken the Lemon-Wine Sauce

In a measuring cup, whisk ½ cup dry white wine with 1 tsp cornstarch to make a smooth slurry. Pour into the skillet, then add the lemon zest and juice. Stir to coat chicken and pepper, scraping up any browned bits. Bring to a simmer to slightly thicken.
Tip: If you prefer no wine, use low-sodium chicken broth plus an extra teaspoon of lemon juice.

Step 4: Wilt the Spinach

Add the 10 cups baby spinach by handfuls, stirring until just wilted, about 2 minutes. The greens will collapse quickly and gloss with sauce.
Tip: Work in batches; the residual heat is enough to wilt without overcooking.

Step 5: Finish & Serve

Taste and adjust seasoning with a pinch of salt or extra lemon. Plate and sprinkle each serving with 2 tsp grated Parmesan (8 tsp total). Serve immediately while the sauce is silky and bright.
Tip: For extra shine, swirl in a teaspoon of cold butter off heat.

Nutritional Information (per serving, ~4 servings; estimates)

• Calories: ~300 kcal
• Protein: ~26 g
• Carbohydrates: ~7 g (Sugars: ~3 g)
• Fat: ~16 g (Saturated: ~4 g)
• Fiber: ~2 g
• Sodium: ~420 mg
• Why it’s great: Baby spinach adds iron and vitamin K; lemon and pepper enhance flavor so you can keep sodium moderate.

Healthier Alternatives

• Lower fat: Use 1 Tbsp oil to sear, then add a splash of broth if the pan looks dry. Skip the finishing butter and use part-skim Parmesan.
• No alcohol: Replace wine 1:1 with low-sodium chicken broth and add 1–2 tsp extra lemon juice for brightness.
• Dairy-free: Omit Parmesan or finish with nutritional yeast for a savory, cheesy note.
• Low-carb pairing: Serve over cauliflower rice or zucchini ribbons instead of grains.
• Extra veg: Fold in sliced mushrooms with the peppers or cherry tomatoes at the end for freshness.

Serving Suggestions

• Grain bowl style: Spoon over steamed rice, farro, or garlicky couscous to catch the lemony jus.
• Silky pasta twist: Toss with al dente orzo or linguine; reserve a splash of pasta water to extend the sauce.
• Bright & crunchy: Top with lemon zest, parsley, and toasted pine nuts for contrast.
• Meal-prep win: Pack with quinoa and roasted carrots—reheats beautifully for lunch.
• Wine pairing: A crisp Sauvignon Blanc or citrusy Vermentino mirrors the lemon notes.

Common Mistakes to Avoid

• Overcooking chicken: Thighs are forgiving but can dry if left too long. Solution: Pull at 165°F (74°C) or when just opaque.
• Boiling the sauce hard: Rapid boils can make cornstarch turn gummy. Solution: Keep a gentle simmer to thicken.
• Adding spinach too early: You’ll lose volume and color. Solution: Wilt at the end for vibrant greens.
• Skipping zest: Juice alone misses aromatic oils. Solution: Zest first, then juice for max lemon flavor.
• Under-seasoning: Lemon brightens, but salt unlocks flavor. Solution: Taste after wilting spinach and adjust.

Storing Tips

• Refrigerate: Cool, then store in an airtight container for up to 3 days.
• Freeze: Best within 2 months (texture of spinach softens but flavor holds).
• Reheat: Warm gently in a skillet over medium-low with a splash of broth or water until loosened and hot.
• Make-ahead: Cube chicken and dice pepper 1 day ahead; keep lemon whole until cooking to preserve zest aroma.

Conclusion

If bright, saucy, and fast is your dinner love language, Skillet Lemon Chicken with Spinach is your new staple. This skillet lemon chicken layers zesty citrus, garlicky pan sauce, and silky greens in one pan and about 20 minutes—proof that healthy and hearty can be weeknight-easy. Try it tonight and tell us how you served it (over pasta, grains, or straight from the skillet!). Don’t forget to rate the recipe and subscribe for more vibrant, one-pan dinners.

FAQs

Q1. Can I use chicken breast instead of thighs?

Yes. Cut into 1-inch pieces and cook 5–7 minutes to just opaque. Breast cooks faster—avoid overcooking to keep it juicy.

Q2. What can I substitute for the white wine?

Use low-sodium chicken broth and add 1–2 tsp extra lemon juice. You’ll keep the acidity and body without alcohol.

Q3. How do I keep the sauce glossy without cornstarch?

Reduce the wine/broth by half, then emulsify with a teaspoon of cold butter off heat, or use arrowroot (½–¾ tsp) for a similar sheen.

Q4. Can I add more vegetables?

Absolutely—mushrooms, zucchini, or asparagus work well. Sauté firmer veg with the chicken; add delicate veg near the end.

Q5. Is this recipe good for meal prep?

Yes. Portion with rice or quinoa; it reheats well. Add a squeeze of fresh lemon after reheating to revive brightness.

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