Best 5 Lemon And Garlic Chicken With Spiced Spinach Recipes

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Embark on a culinary journey with our tantalizing Lemon and Garlic Chicken with Spiced Spinach recipe, a harmonious blend of zesty citrus and aromatic herbs. This delectable dish features tender chicken infused with a vibrant marinade of lemon, garlic, and a medley of spices, roasted to perfection in the oven. Accompany the succulent chicken with a vibrant side of Spiced Spinach, tossed with warming cumin, coriander, and a hint of chili, creating a symphony of flavors that will delight your palate. Additionally, discover culinary inspiration with our curated collection of delectable chicken recipes, ranging from succulent Lemon Garlic Butter Chicken to a flavorful Chicken Teriyaki, all promising a delightful dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SKILLET LEMON CHICKEN WITH SPINACH



Skillet Lemon Chicken with Spinach image

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.

Provided by Carolyn Casner

Categories     Healthy Chicken Thigh Recipes

Time 25m

Number Of Ingredients 11

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

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, bell pepper, salt and 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 wine and 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 spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with Parmesan.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 11.1 g, Cholesterol 78.4 mg, Fat 16.1 g, Fiber 4.3 g, Protein 25.9 g, SaturatedFat 3.7 g, Sodium 525.9 mg, Sugar 2.1 g

CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH



Classic Lemon Chicken with Sauteed Spinach image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 lemons
4 chicken cutlets, pounded thinly into scallopini
Salt and pepper
Flour, for dredging
6 tablespoons extra-virgin olive oil
6 tablespoons butter
2 cloves garlic, peeled
16 caper berries
10 large green olives
1/2 cup dry white wine
1 cup chicken stock or broth
2 tablespoons chopped Italian parsley
Sauteed Spinach, recipe follows
3 tablespoons extra-virgin olive oil
5 cloves garlic, peeled
2 pounds spinach
Salt and pepper

Steps:

  • Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
  • Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
  • When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
  • Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
  • Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.

PEPPERCORN CHICKEN WITH LEMON SPINACH



Peppercorn Chicken with Lemon Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons dijon mustard
3 large skinless, boneless chicken breasts (about 1 3/4 pounds)
2 to 3 teaspoons coarsely ground mixed peppercorns
3/4 teaspoon finely minced fresh rosemary
Kosher salt
3 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1/3 cup brandy or red wine
1/3 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
1 pound spinach
1/2 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

LEMON-SPICED CHICKEN WITH CHICKPEAS



Lemon-spiced chicken with chickpeas image

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 10

1 tbsp sunflower oil
1 onion , halved and thinly sliced
4 skinless chicken breasts , cut into chunks
1 cinnamon stick , broken in half
1 tsp ground coriander
1 tsp ground cumin
zest and juice 1 lemon
400g can chickpea , drained
200ml chicken stock
250g bag spinach

Steps:

  • Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
  • Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
  • Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium

LEMON CASHEW CHICKEN STIR-FRY



Lemon Cashew Chicken Stir-Fry image

Make and share this Lemon Cashew Chicken Stir-Fry recipe from Food.com.

Provided by ImPat

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon peanut oil
1 lb chicken tenders (cut into 1 1/2inch pieces)
1/2 cup mushroom (sliced)
1/4 cup green onion (sliced)
2 garlic cloves (minced)
1 cup carrot (matchstick size strips)
1/2 cup reduced-sodium fat-free chicken broth
1 -2 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon lemon peel (grated)
3 tablespoons lemon juice
1 tablespoon cornstarch
1/8 teaspoon white pepper
6 ounces snow pea pods (frozen and thawed)
3 cups cooked rice (hot)
1/3 cup cashews (chopped)

Steps:

  • Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
  • Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
  • combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
  • Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
  • Add snow peas; cook and stir 1 minute or until heated through.
  • Serve over rice and sprinkle with cashews.

Nutrition Facts : Calories 298, Fat 8, SaturatedFat 1.6, Cholesterol 48.4, Sodium 152.6, Carbohydrate 35.2, Fiber 1.4, Sugar 3.2, Protein 20

Tips:

  • Use fresh ingredients: Fresh lemons and garlic will give your dish the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but be sure to use 100% lemon juice, not a lemon-lime blend.
  • Don't overcrowd the pan: When cooking the chicken, be sure to not overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
  • Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
  • Add the spinach at the end: Spinach cooks very quickly, so it is best to add it to the pan at the very end of cooking. This will prevent it from becoming overcooked and wilted.
  • Season to taste: Be sure to taste the dish before serving and adjust the seasonings as needed. You may want to add more lemon juice, garlic, salt, or pepper.

Conclusion:

Lemon and garlic chicken with spiced spinach is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and tender chicken, this dish is sure to be a hit with your family and friends.

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