Name: Pan-Seared Chicken with Zucchini Noodles & Creamy Lemon-Dill Spinach
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1.02 kg chicken breasts, boneless skinless; 710 ml chicken or vegetable broth; 1 small bunch fresh dill; 3 cloves garlic; 355 ml heavy whipping cream; 1 ½ lemons; 9 medium zucchini squash; black pepper; butter, unsalted; salt

Pan-Seared Chicken with Zucchini Noodles & Creamy Lemon-Dill SpinachPan-Seared Chicken with Zucchini Noodles & Creamy Lemon-Dill Spinach — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1.02 kg chicken breasts, boneless skinless

710 ml chicken or vegetable broth

1 small bunch fresh dill

3 cloves garlic

355 ml heavy whipping cream

1 ½ lemons

9 medium zucchini squash

black pepper

butter, unsalted

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim zucchini and use a julienne (or regular) peeler to make noodles; divide between two baking sheet pans and spread out in an even layer. Cut butter into small pieces and sprinkle over top; season with salt.

Place baking sheets in the oven (it doesn't have to be fully heated), and roast, tossing halfway through, until zucchini is tender, 15-20 minutes. Remove from oven.

Meanwhile, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove chicken to a plate, loosely cover with aluminum foil, and set aside.

Meanwhile, using a clean cutting board, roughly chop spinach; place in a medium bowl.

Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the spinach and set aside.

Peel and mince garlic.

Return skillet to medium heat, add more butter, and swirl to coat the bottom; add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add broth and cream to the skillet; stir to combine the sauce and bring to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until thickened, 7-8 minutes.

Once the sauce has thickened, add spinach and dill in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Juice lemons into the skillet and stir to combine. Remove from heat.

Thinly slice chicken into strips.

To serve, divide zucchini noodles, spinach, and chicken between plates. Spoon sauce over chicken and enjoy!

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