Creamy Spinach and Lemon Pepper Chicken
Prior to quarantine, my husband did 80% of the cooking. He would get excited about putting together new recipes, and trying things out. And I enjoyed not having to cook, and eating all of these yummy creations. If you follow me or my husband on instagram you’ll know that he likes to call his little cooking segments “Chef Naldo”. Well yesterday afternoon, I was trying to figure out what to make for the kids and I kept shooting out different ideas and it was either going to take too long, or we just weren’t in the mood for it. Finally my husband was like. “Why don’t I just make your favorite? Creamy Spinach and Lemon Pepper Chicken” instantly I craved it.
I got myself dressed, and headed to the store to pick up the meat for it. What I love about this recipe, is that for the most part we have the ingredients, so its always a quick and effortless meal for the family. The instructions and ingredients I’m going to put in the recipe below, is exactly how my husband makes it. Of course, like any recipe, you’ll eventually make it your own.
I can definitely say this recipe is kid approved. My boys asked for seconds, and Laila fed it to herself with no problems. But anyways, enough of my jibber jabber-Here is the recipe below. Once you make it, and love, make sure you tag me or my husband!
Creamy Spinach and Lemon Pepper Chicken
Ingredients
- 6 boneless and skinless chicken thighs
- 1 Lemon, squeezed
- 3 tbsp Paprika you can do 2, for less kick
- 1 Packet Sazon Goya
- 1 tsp Goya Recaito you don't have to use this. Doesn't make a drastic difference.
- 2 tsp Salt Free Lemon Pepper
- 1 dash Salt & Pepper to taste.
- 4 tbsp Butter
- 4 tbsp Minced garlic
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Fresh Parmesan Cheese
- 2 cups Fresh Baby Spinach you can add more if you love spinach
- 1 cup Chicken Stock
Instructions
- Season your chicken thighs with Paprika, Salt Free Lemon Pepper, Black pepper, Lemon Juice
- Melt 4 tbsp of butter on skillet, on Medium-High heat. Add in minced garlic. Sauté for 2-3 minutes.
- Add Chicken to same skillet, and recaito. Turn Chicken thighs over after to cook both sides.
- Cook until Chicken is browned on both sides. Then remove and set aside on a bowl.
- In the SAME skillet, add chicken broth and heavy cream. Bring to a low-medium heat.
- Next add in parmesan.
- Add in freshly squeezed lemon juice
- mix in spinach. Stir until spinach is wilted, and you'll see how quickly those 2 cups of spinach looks like barely half a cup.
- Add in lemon pepper, and stir.
- Add in packet of Sazon Goya.
- Add in chicken.
- Lastly, Squeeze in some more lemon juice and set heat to low/simmer, let it sit for 10 minutes.
- Serve chicken on buttered egg noodles or white rice. I personally enjoy it over the noodles, my husband loves it over white rice. And add some freshly grated parmesan on top.
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