Creamy Spinach Lemon Parmesan Chicken with Golden Mushrooms and Zucchini Ribbons

Instructions

1. 1

   Season the chicken breasts on both sides with 4 g (3/4 tsp) of the salt, black pepper, and garlic powder.

2. 2

   Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Sear the chicken for 5 to 6 minutes per side, until well browned and it reaches an internal temperature of 165°F/74°C. Remove and set aside on a plate.

3. 3

   In the same skillet, add the mushrooms with 15 ml (1 tbsp) olive oil. Cook for 6 to 8 minutes, stirring occasionally, until deeply golden. Add half of the minced fresh garlic and cook 30 seconds more. Remove the mushrooms and reserve with the chicken.

4. 4

   Add the zucchini ribbons to the hot skillet. Season with 1 g (1/8 tsp) salt and sauté for 2 to 3 minutes until just tender but still firm. Remove and set aside.

5. 5

   Reduce the heat to medium. Add the remaining butter and the rest of the minced fresh garlic. Cook for 30 seconds. If using red pepper flakes, add them now.

6. 6

   Pour in the chicken broth, heavy cream, lemon zest, and lemon juice. Cook for 2 minutes, scraping the bottom of the skillet to blend in the browned bits.

7. 7

   Add the fresh spinach and cook for 1 to 2 minutes until wilted. Stir in the grated Parmesan a little at a time until the sauce becomes creamy. Add the remaining 1 g (1/8 tsp) salt, or adjust to taste.

8. 8

   Return the chicken and mushrooms to the skillet. Cook for 2 to 3 more minutes over medium-low heat so everything is heated through and the chicken is coated in the sauce. Check again that the chicken is at 165°F/74°C.

9. 9

   Serve the chicken with the mushrooms and zucchini ribbons. Finish with chopped fresh parsley on top.