Creamy Lemon Chicken Skillet

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve warm over zucchini noodles, whole wheat pasta, or brown rice. Pairs excellently with a side of roasted asparagus or steamed broccoli to complete the …

Cuisine: Mediterranean Type: Dinner Time: 35 min Servings: 4 Calories: 316 per serving
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Nutrition Information

Each serving contains approximately 316 calories and 44.0g of protein. Macronutrients include 8.0g carbohydrates and 12.0g fats per serving.

Per Serving

Calories
316
Protein
44.0g
Carbohydrates
8.0g
Fats
12.0g

Total

Calories
1264
Protein
176.0g
Carbohydrates
32.0g
Fats
48.0g

Ingredients

This recipe requires 12 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Breast
    cut into 1-inch bite-sized pieces for safety and even cooking
  • 2.0 tbsp Whole Wheat Flour
    for light dusting (substitute for white flour)
  • 2.0 tbsp Extra Virgin Olive Oil
    divided use
  • 3.0 clove Garlic
    minced
  • 1.0 cup Low Sodium Chicken Broth
    unsalted or low sodium
  • 1.0 whole Lemon
    zested and juiced (approx 3 tbsp juice)
  • 1.0 tsp Dried Oregano
    dried leaves
  • 0.5 tsp Kosher Salt
    or to taste (use sparingly)
  • 0.25 tsp Black Pepper
    freshly ground
  • 0.5 cup Plain Greek Yogurt
    non-fat or 2%, at room temperature (prevents curdling)
  • 3.0 cup Baby Spinach
    fresh, packed (adds nutrients)
  • 2.0 tbsp Fresh Parsley
    finely chopped for garnish

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place: Organization & Produce Prep

  1. Remove 0.5 cup (120 ml) of Plain Greek Yogurt from the refrigerator to reach room temperature; this is critical to prevent curdling later.
  2. Wash 3 cups (90 g) of fresh baby spinach, 2 tbsp (8 g) fresh parsley, and 1 whole lemon under cold running water; pat dry with paper towels.
  3. Finely mince 3 cloves of garlic and finely chop the parsley leaves for garnish.
  4. Zest the lemon to get about 1 tsp of zest, then juice the lemon to obtain approximately 3 tbsp (45 ml) of juice; set both aside in separate small bowls.
  5. Measure out 1 cup (240 ml) Low Sodium Chicken Broth and 1 tsp dried oregano; have 2 tbsp (30 ml) Extra Virgin Olive Oil ready near the stove.

2. Protein Preparation & Coating

  1. On a dedicated clean cutting board, cut 1.5 lb (680 g) Boneless Skinless Chicken Breast into 1-inch (2.5 cm) bite-sized pieces.
  2. In a large shallow bowl, combine 2 tbsp (16 g) Whole Wheat Flour, 0.5 tsp (2.5 g) Kosher Salt, and 0.25 tsp (1.25 g) Black Pepper.
  3. Toss the chicken pieces in the flour mixture until evenly coated; shake off any excess flour.

3. Searing the Chicken

  1. Heat 1 tbsp (15 ml) of the Extra Virgin Olive Oil in a large skillet over medium-high heat until shimmering.
  2. Add the chicken pieces in a single layer (do this in batches if necessary to avoid overcrowding).
  3. Cook undisturbed until golden brown on the bottom.
  4. Flip chicken and cook until browned on the other side and nearly cooked through.
  5. Remove chicken from the skillet and set aside on a plate.

4. Developing the Sauce

  1. Reduce heat to medium; add the remaining 1 tbsp (15 ml) Extra Virgin Olive Oil to the skillet.
  2. Add minced garlic and 1 tsp dried oregano; sauté briefly until fragrant, being careful not to burn the garlic.
  3. Pour in 1 cup (240 ml) chicken broth and the lemon juice; scrape the bottom of the pan with a wooden spoon to release browned bits (fond).
  4. Simmer the liquid until slightly reduced.

5. Combining & Finishing

  1. Return the cooked chicken and any accumulated juices back into the skillet.
  2. Add 3 cups (90 g) baby spinach; cover the skillet and let cook until spinach is wilted.
  3. Remove the skillet completely from the heat source. This is essential before adding yogurt.
  4. Stir in the room-temperature Greek yogurt and half of the lemon zest until the sauce is creamy and smooth.
  5. Garnish with the remaining lemon zest and chopped parsley.

Plating

  1. Place a generous mound of warm zucchini noodles, whole wheat pasta, or brown rice in the center of a shallow bowl or dinner plate to act as a base.
  2. Arrange the golden chicken pieces on top of the base, piling them slightly high to create volume and visual appeal.
  3. Spoon the creamy lemon sauce and wilted spinach over the chicken, allowing the sauce to pool naturally around the grains or noodles.
  4. Scatter the finely chopped fresh parsley and reserved lemon zest over the top to add a vibrant pop of green and yellow.
  5. Wipe the rim of the plate with a clean cloth to ensure a sharp, restaurant-standard finish before serving.

Family Beverage

Sparkling water infused with fresh cucumber slices, mint leaves, and a squeeze of lemon

Alcohol Beverage

Chilled Sauvignon Blanc or a light, dry Pinot Grigio

Serving Suggestions

Serve warm over zucchini noodles, whole wheat pasta, or brown rice. Pairs excellently with a side of roasted asparagus or steamed broccoli to complete the nutritious plate.

Notes

This recipe uses lean chicken breast cutlets for high-quality protein and plain Greek yogurt instead of heavy cream to create a rich, velvety sauce with significantly less saturated fat. To ensure the sauce remains smooth, remove the skillet from heat before stirring in the yogurt. Fresh lemon zest and herbs maximize flavor without the need for excessive salt.

Storage

Allow the chicken and sauce to cool to room temperature within two hours to ensure food safety. Transfer to clean, airtight containers and refrigerate immediately. Store for up to 3 days. Reheat gently on the stove over low heat to preserve the texture of the yogurt sauce and spinach.

Freezing

Transfer cooled leftovers to freezer-safe containers, leaving a small space at the top for expansion. Freeze for up to 2 months. Thaw completely in the refrigerator overnight before use. Reheat slowly over low heat, stirring constantly; if the yogurt sauce separates, whisk in a teaspoon of warm water to help re-emulsify the texture.

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