Big Batch Creamy Garlic Parmesan Chicken

Step 1

Season the chicken with salt and pepper.  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add and cook the chicken in batches, for about 6 minutes or until well browned on both sides and cooked through, adding another 1 tablespoon oil as needed.  Remove the chicken from the skillet, cover and keep warm.

Step 2

Heat the remaining 1 tablespoon oil in the skillet.  Add the pancetta and cook for 3 minutes or until crisp.  Add the mushrooms and cook for 10 minutes or until the liquid from the mushrooms is evaporated.  Stir in the garlic powder and onion powder.  Add the spinach and cook until wilted (the spinach fits better in the skillet if you add it in batches, adding more after the first batch has wilted).  Season with salt and pepper.

Step 3

Add the soup and broth and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.  Stir in the cheese and lemon juice.  Season to taste with salt and pepper.

Step 4

You can serve all the chicken and sauce now (over spaghetti squash or pasta). Or, serve half the chicken with 4 cups sauce now and finely chop the remaining chicken and stir into the remaining 2 cups sauce to make Spinach Lasagna Roll-Ups later.