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  • Writer's pictureThe Farmer's Wife

Lemon Basil Chicken

Updated: Jul 19, 2018

1 tablespoon extra-virgin olive oil

1/2 large yellow onion, finely chopped, about 1 cup

4 cloves garlic, minced

1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces

2 tablespoons low-sodium soy sauce

1/4 teaspoon ground black pepper

5 cups loosely packed baby spinach (about 5 ounces)

2 tablespoons freshly squeezed lemon juice

2 cups fresh lemon basil

Kosher salt and pepper, to taste

Prepared brown rice, for serving

In a large skillet, heat the olive oil medium. Once hot, add the onion and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 additional seconds.

Add the chicken, increase the heat to medium high, and let cook for 3 minutes, browning all sides. Stir in the soy sauce and black pepper. Let cook until the chicken is completely cooked through, about 3 minutes longer.

Stir in the spinach a few handfuls at a time, letting the heat of the pan wilt it as you go. Stir in the lemon zest, lemon juice, and basil. Cook and stir just until the basil is wilted, about 1 additional minute. Taste and season with additional salt or pepper as desired. Serve warm with rice as desired.

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