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5 from 1 vote

Creamy Spinach and Lemon Pepper Chicken

Prep Time5 mins
Cook Time30 mins
resting time10 mins
Total Time35 mins
Servings: 6 hangry people

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.