Lemon Chicken Scallopini with Spinach is an easy skillet dinner that brings tender chicken, fresh lemon, and wilted baby spinach together in a creamy, flavorful sauce. Ready in about 25 minutes, this simple chicken recipe is a great choice for busy weeknights when you want a comforting homemade meal without spending hours in the kitchen.
The secret to this quick dinner is using thin-sliced, boneless, skinless chicken breasts. They cook quickly in olive oil, developing a lightly browned exterior while staying tender inside. Fresh lemon juice and lemon zest add a bright citrus flavor, while minced garlic and chicken stock build a savory base for the creamy sauce. Condensed cream soup adds richness and helps bring everything together, and four cups of fresh baby spinach provide color and a fresh vegetable component.
This lemon chicken scallopini recipe is easy enough for a regular weeknight but also makes a lovely dinner for guests. Everything comes together in one skillet, which means less cleanup after the meal. A reliable 12-inch skillet is useful for browning the chicken in a single layer and making the sauce in the same pan.
Wondering what to serve with lemon chicken scallopini? Pair it with mashed potatoes to soak up the creamy lemon sauce, or serve it alongside crusty French bread, homemade cheesy garlic bread, or ciabatta. For a lighter meal, add a fresh garden salad, roasted broccoli, or Parmesan asparagus. Rice or a simple pasta side would also complement the chicken and sauce beautifully.
The recipe serves four and has a listed total time of just 30 minutes, with 15 minutes of preparation and 15 minutes of cooking. Keep the ingredients simple, use fresh lemon for the brightest flavor, and return the cooked chicken to the skillet so it can warm through with the spinach and sauce. It is an approachable, satisfying way to make chicken dinner feel a little special.
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Lemon Chicken Scallopini with Spinach
- Total Time: :30
- Yield: 4 1x
Ingredients
- 1 large lemon
- 1 tablespoon olive oil
- 1 pound thin-sliced skinless, boneless chicken breast halves
- 1 clove garlic, minced
- 1/2 cup Unsalted Chicken Stock
- 1 can Cream of Mushroom Soup
- 4 cups baby spinach
- Salt and Pepper
Instructions
- Grate 1 teaspoon zest and squeeze 1/8 cup juice from the lemon.
- Season chicken with Salt and Pepper.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
- Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet.
- Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet.
- Prep Time: :15
- Cook Time: :15
- Category: Dinner
- Method: Stove Top