Ingredients
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2 Tbsp extra-virgin olive oil (for sautéing)
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1 lb boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
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1 cup red bell pepper, diced
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½ tsp salt
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½ tsp ground black pepper
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4 cloves garlic, minced
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½ cup dry white wine (for deglazing)
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1 tsp cornstarch (for slurry)
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1 medium lemon, zested and juiced
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10 cups baby spinach, lightly packed
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8 tsp Parmesan cheese, grated (about 2 tsp per serving)
Instructions
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Sear the chicken: Heat olive oil in a large skillet over medium-high until shimmering. Add chicken, red bell pepper, salt, and pepper. Cook 7–9 minutes, stirring occasionally, until chicken is just cooked through and lightly browned.
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Add garlic: Stir in garlic; cook about 1 minute until fragrant (do not brown).
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Make the sauce: Whisk wine and cornstarch to make a smooth slurry. Pour into skillet with lemon zest and juice, scraping up browned bits. Bring to a gentle simmer to slightly thicken.
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Wilt spinach: Add spinach in handfuls, stirring until just wilted, ~2 minutes.
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Finish & serve: Taste and adjust seasoning with more salt or lemon. Plate and sprinkle each serving with 2 tsp grated Parmesan. Serve immediately.
Notes
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No wine option: Use low-sodium chicken broth + 1 extra tsp lemon juice.
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Butter swirl: For extra gloss, swirl in 1 tsp cold butter off heat.
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Chicken swap: Chicken breast works; reduce sear time to prevent drying.
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Add-ins: Capers, crushed red pepper, or fresh parsley are great.
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Serving ideas: Spoon over orzo, rice, couscous, cauliflower rice, or with crusty bread.
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Storage: Refrigerate 3–4 days; reheat gently with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Skillet, One-Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg