Lemon Chicken with Spinach and Cranberries

As I get older and my nest gets emptier I find that buying chicken breasts in the bag are a good purchase as I can take one out, reseal the bag and put it back in the freezer – no waste.  Be conscious of portion size though.  The average chicken breast is 7-8 ounces versus the suggested serving size of 4 ounces.  I trim the breast while it is still partially frozen and use the other portion for a casserole, stir fry or pot pie the next day.  This recipe easily doubles and triples for company.  I usually squeeze the ‘other half’ of the lemon called for in the recipe over the finished dish for a little extra zing.  I use prewashed baby spinach from the bag for this dish.  It’s really gorgeous with the chicken served on top of the spinach and cranberries.

Lemon Chicken

  • 1 skinless chicken breast, about 4 oz
  • 1 Tbsp olive oil
  • 1/2 lemon, juice and zest
  • 1/4 tsp cayenne powder (optional)
  • 1/8 tsp garlic powder (I used a garlic pepper blend from The Spice Hunter line)
  • salt and pepper to taste
  • 1 tsp chopped parsley (I always have the dried on hand)
  • 2 cups baby spinach (I used about 1/2 bag of baby spinach – it looks like a lot but it cooks down a lot)
  • 1/4 cup dried cranberries, pre-soaked in water for 30 minutes


Heat a skillet with olive oil over medium heat.

Mix lemon zest cayenne pepper, garlic powder, salt, black pepper and parsley in a bowl. Rub onto each side of the chicken breast.

Place chicken in skillet and cook for 2-3 minutes on one side, then flip it over and cook for another 2 minutes.

Squeeze the lemon over chicken and into skillet and let chicken cook in juices until the inside of the chicken is no longer pink.  Remove and keep warm.

Toss pre-soaked cranberries in skillet and actively saute for about 3 minutes.  Be careful, it will probably spatter a bit.

Toss in spinach and saute until wilted (this can be tricky. Toss constantly with tongs.  It should only take you 4-5 minutes for it to get wilted, not mushy).

Saute for 1 more minute. Remove from heat and serve with chicken.  If you like, squeeze the other half of the lemon over the whole dish.

Pour yourself a glass of wine, pull up a chair and enjoy.


About unveiledpdx

Retired Grandma with a passion for food.
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One Response to Lemon Chicken with Spinach and Cranberries

  1. Linda Nygaard says:

    This sounds so delicious! And pretty, too!

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