Print

Creamy Lemon Chicken Skillet with Spinach and Peas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

This creamy lemon chicken skillet combines tender, golden-brown chicken cutlets with a flavorful brown rice medley packed with spinach and sweet peas. Enhanced by bright lemon zest and juice, and enriched with creamy goat cheese, this one-skillet dinner is a fresh, satisfying, and nutrient-packed meal perfect for a quick weeknight dinner.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

Chicken

  • 4 (4-ounce) chicken cutlets
  • ¾ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil

Vegetables and Aromatics

  • 1 small yellow onion, chopped
  • 3 medium cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 1 (5-ounce) package baby spinach
  • 1 cup frozen peas, thawed

Rice Mixture

  • 2 (8.8-ounce) packages precooked microwaveable brown rice
  • 1¼ cups unsalted chicken broth
  • ½ cup half-and-half, warmed

Flavorings and Garnishes

  • 2 tablespoons grated lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • ½ cup goat cheese

Instructions

  1. Prepare Chicken: Pat the chicken cutlets dry with paper towels and season both sides with ¼ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon of extra-virgin olive oil in a large cast-iron skillet over high heat. Add the chicken and cook undisturbed for 2 to 3 minutes until deeply golden brown.
  2. Finish Cooking Chicken: Reduce the heat to medium-high and flip the chicken. Continue cooking undisturbed for 3 to 4 minutes until an instant-read thermometer inserted into the thickest part reads 160°F. Transfer the chicken to a clean cutting board and tent with foil to keep warm. Do not clean the skillet.
  3. Sauté Vegetables: Lower the heat to medium-low and add the chopped onion to the skillet. Cook, stirring often, until softened, about 3 minutes. Add the minced garlic, crushed red pepper, and the remaining ½ teaspoon salt. Cook, stirring constantly, until fragrant, about 1 minute.
  4. Deglaze and Simmer Rice: Pour in 1¼ cups unsalted chicken broth, scraping any browned bits off the bottom of the skillet. Stir in the precooked brown rice and bring to a lively simmer over medium-high heat. Cook, stirring occasionally, until most of the liquid is absorbed, approximately 4 minutes.
  5. Add Greens and Dairy: Remove the skillet from heat. Stir in the baby spinach in batches, letting it wilt fully over 3 to 5 minutes. Add the thawed peas, warmed half-and-half, lemon zest, lemon juice, and chopped parsley. Mix gently to combine.
  6. Add Goat Cheese and Warm Chicken: Sprinkle the goat cheese evenly over the rice mixture. Slice the chicken and arrange it over the rice in a single layer. Cover the skillet and let it stand for about 3 minutes until the chicken warms through and reaches 165°F internally.
  7. Garnish and Serve: Garnish the dish with additional chopped parsley if desired. Serve warm straight from the skillet for a comforting and flavorful meal.

Notes

  • Use a cast-iron skillet for the best heat retention and even cooking.
  • Microwavable pre-cooked brown rice saves time and ensures fluffy texture.
  • You can substitute goat cheese with feta for a similar tangy creaminess.
  • Adjust crushed red pepper quantity based on your spice preference.
  • Ensure chicken reaches an internal temperature of 165°F for food safety.
  • This dish can be made dairy-free by substituting half-and-half and goat cheese with plant-based alternatives.

Find it online: https://allcookedup.com/creamy-lemon-chicken-skillet-with-spinach-and-peas-recipe/