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Herb-Crusted Chicken with Zucchini Ribbons & Garlic Spinach Recipe

Herb-Crusted Chicken with Zucchini Ribbons & Garlic Spinach recipe


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.


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


Preheat your oven to 400°F (200°C).
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.
While the zucchini cooks, season the chicken breasts with Italian seasoning, remaining salt, and pepper.
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.
In the same skillet, add the remaining butter and minced garlic. Cook for 1 minute until fragrant.
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.
Add the spinach to the sauce, stirring until wilted.
Slice the chicken into strips and return to the skillet, tossing with the sauce and spinach.
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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