High-Protein Creamy Lemon Chicken Skillet with Spinach & Peas is very flavorful. It contains chicken cutlets, brown rice, spinach, peas, chicken broth, half-and-half, lemon, goat cheese, garlic, onion, and olive oil. This creamy lemon chicken skillet has goat cheese and half-and-half in it, so either use vegan alternatives or don’t have this dish if you are allergic to dairy. This skillet is prepared in 40 minutes, perfect for satisfying a hearty dinner craving quickly. This High-Protein Creamy Lemon Chicken Skillet with Spinach & Peas stores nicely, so we would easily prepare it for meal prep. Serve it with lemon arugula salad, roasted asparagus, whole-grain dinner rolls, or fresh parsley.
STATS:
- Calories: 610 kcal
- Prep time: 15 minutes
- Serving size: 1
- Cook time: 25 minutes
- Cuisine: American
- Total time: 40 minutes
- Course: Dinner
- Diet: High-Protein
- Serving: 4
EQUIPMENT:
- Meat thermometer
- Large skillet
- Cutting board
- Wooden spatula
- Knife
- Small bowl
INGREDIENTS:
- 4 chicken cutlets
- ¾ tsp. salt
- ¼ tsp. black pepper
- 1 tbsp. olive oil
- 1 small yellow onion
- 3 medium cloves garlic
- ¼ tsp. red pepper – crushed
- 2 tbsp. parsley
- 1 & ¼ cups chicken broth — unsalted
- 2 packages precooked microwaveable brown rice
- Two tbsp. lemon zest
- 1 pack baby spinach
- 1 cup frozen peas
- ½ cup half-and-half
- 2 tbsp. lemon juice
- ½ cup goat cheese
INGREDIENT NOTES:
CHICKEN CUTLETS:
- We have to use the thin & evenly sized chicken cutlets, so they cook quickly & evenly. Slice them horizontally into thinner cutlets if you have regular chicken breasts.
BROWN RICE:
- This precooked brown rice makes the skillet quick & convenient. Brown rice adds whole grains & extra fiber while helping make the dish filling.
SPINACH:
- This fresh baby spinach wilts quickly & adds color, fiber, & vitamin A. Add it toward the end of cooking so it does not become overly soft.
PEAS:
- These thawed frozen peas provide a natural sweet taste, fiber, & vegan nutrients. Defrost & drain them, then add so they do not unnecessarily cool the skillet.
GOAT CHEESE:
- This goat cheese creates a creamy & tangy sauce that pairs properly with lemon. Make the crumble, then add so it melts more easily into the sauce.
HALF-AND-HALF:
- This half-and-half should be warmed, then added to make the smooth sauce & eliminate the risk of curdling when added in the hot skillet.
LEMON:
- This fresh lemon zest & juice provide a bright citrus taste which will balance the indulgence of the goat cheese & half-and-half.
INSTRUCTIONS:
- Properly dry the chicken cutlets, & then add the black pepper & salt.
- Include the olive oil in large pan & heat it on medium flame.
- Add the chicken and cook for around 3 to 4 minutes till it gets golden and the temperature reaches to 165° F, then put the chicken on a plate and cover it.
- Decrease the flame, then include the onions and cook for three to four minutes till they get soft.
- Include the garlic & red pepper & toss for 30 seconds till aromatic.
- Add the chicken broth & scrape the brown bits from bottom, then add salt in it.
- Include the pre-cooked rice and mix, and then simmer for 3 to 4 minutes.
- Put the spinach & peas, & cook for 2-3 minutes by mixing them till the spinach wilts and the peas get warm.
- Then decrease the flame and mix the half and half slowly with lemon juice, goat cheese, and lemon zest.
- Now carry on mixing till cheese melts & the sauce gets creamy.
- Add the chicken cutlets to the rice and vegetable mix, and add some cream sauce on the chicken and warm for one to two minutes.
- Sprinkle some parsley and lemon zest on top and serve the dish.
SERVING SUGGESTIONS:
SALADS:
- Lemon Arugula Salad
- Mixed Green Salad
- Cucumber Tomato Salad
VEGETABLES:
- Roasted Asparagus
- Steamed Broccoli
- Garlic Green Beans
BREAD:
- Garlic Herb Bread
- Whole-Wheat Pita
- Crusty Sourdough
TOPPINGS:
- Fresh Parsley
- Lemon Zest
- Goat Cheese Crumbs
TIPS:
- We have to pound the chicken cutlets to an equal thickness so they cook in equal time.
- Don’t overcook the chicken, as thin cutlets get dry quickly.
- Squeeze the lemon juice fresh to add a bright and strong taste.
- Include the goat cheese slowly and mix to form the smooth sauce.
STORAGE INFORMATION:
FRIDGE:
- Cool the dish, then add it to the closed box & store for three to four days.
FREEZER:
- Make portions of the cool dish, then add them to the containers & freeze for two months.
FAQs:
What should I use instead of goat cheese?
- We would use feta cheese, parmesan, or cream cheese instead of goat cheese; though each of them will give a different flavor.
How to make the sauce thick?
- You can simmer the sauce for some additional time till desired, or include some extra goat cheese to make the consistency thicker.
NUTRITIONAL INFORMATION:
Sodium: 720 mg
Calories: 610 kcal
Net carbs: 58 g
Iron: 3.2 mg
Total carbs: 65 g
Saturated fat: 9
Vitamin A: 650 mcg RAE
Fiber: 7 g
Servings: 4
Calcium: 180 mg
Protein: 50 g
Total fat: 25 g
Potassium: 1,050 mg
Serving size: 1
