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Herb-Crusted Chicken with Zucchini Ribbons & Garlic Spinach Recipe

Herb-Crusted Chicken with Zucchini Ribbons & Garlic Spinach recipe

Stashcook

This is a yummy chicken dish with thin slices of zucchini and spinach in a garlic sauce. The chicken is cooked until it's really tasty and brown. Then, everything is mixed with a lemony sauce that has herbs in it.

Ingredients

4 medium zucchini squash
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 1/4 lb chicken breasts, boneless skinless
1 tablespoon Italian seasoning
2 tablespoons unsalted butter
1 (5 oz) pkg baby spinach
2 cloves garlic, minced
8 fl oz chicken broth
1/2 cup sour cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 lemon, juiced

Method

1
Preheat your oven to 400°F (200°C).
2
Wash and dry the zucchini. Use a vegetable peeler to create long, thin ribbons; place them on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt. Roast in the oven until tender, about 10-12 minutes.
3
While the zucchini cooks, season the chicken breasts with Italian seasoning, remaining salt, and pepper.
4
Heat a skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the chicken and cook until golden brown on both sides and cooked through, about 5-6 minutes per side. Transfer to a plate and cover to keep warm.
5
In the same skillet, add the remaining butter and minced garlic. Cook for 1 minute until fragrant.
6
Pour in the chicken broth and bring to a simmer. Let it reduce slightly, then stir in the sour cream, dill, parsley, and lemon juice. Cook for another 2-3 minutes until the sauce is creamy.
7
Add the spinach to the sauce, stirring until wilted.
8
Slice the chicken into strips and return to the skillet, tossing with the sauce and spinach.
9
To serve, place a portion of zucchini ribbons on each plate, top with the creamy garlic spinach and herb-crusted chicken strips. Drizzle with any remaining sauce from the skillet.

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