Creamy Lemon Chicken with Spinach and Artichokes

While I could totally make spinach-artichoke dip (the appetizer!) a whole meal, sometimes you need balance and protein and not to eat a skillet-full of cheesy dip. That’s where this recipe comes in! Turn your favorite dip into dinner with the addition of chicken. Chicken cutlets are one of my favorite weeknight dinner helpers because they cook in no time. I usually buy chicken breasts and cut them in half (very carefully) horizontally through the middle to make two equal-sized cutlets. You can pound them out to an even thickness if need be, but usually it’s not necessary.

This recipe is as simple as searing chicken cutlets until golden-brown, then nestling them into a spinach-artichoke dip-like mixture with cream cheese, garlic, chicken broth, spinach, and artichokes. A little (or lot, if you’re like me) lemon brightens this whole thing right up. A sprinkle of heat from red pepper flakes is a must in my opinion.Turn to this easy one-pan skillet dinner when you need dinner on the table in less than 30 minutes. No one will be able to resist!

Creamy Lemon Chicken with Spinach and Artichokes

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• Author: Amanda
• Yield: 4 servings 1x

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Description

Turn your favorite dip into dinner with this easy Creamy Lemon Chicken with Spinach and Artichokes! It can be on the table in 30 minutes-and only requires one pan.

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Ingredients

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• 2 large chicken breasts (about 1 pound), cut in half lengthwise to form 4 equal-sized chicken cutlets
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 garlic cloves, finely minced
• 1 tablespoon fresh thyme leaves, chopped
• 1 cup low-sodium chicken broth
• 6 ounces cream cheese, at room temperature
• 1o ounces baby spinach
• One 14-ounce can artichoke hearts, quartered if whole
• Juice of 1 to 2 lemons, to taste
• 1/2 cup (2 ounces) Parmesan cheese, finely ground
• Red pepper flakes, to taste

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Instructions

1. Preheat the oven to 400°.
2. Heat a large skillet over medium-high heat.  Season the chicken cutlets with salt and pepper and run through the flour, shaking off any excess.  Add the butter and 1 tablespoon olive oil; once melted, add the chicken in a single layer and cook, flipping once, until golden-brown but not cooked through, about 3 minutes.  Transfer to a plate and cover with foil to keep warm.
3. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet; once heated, add the garlic and thyme and cook until fragrant, about 30 seconds.  Add the spinach and cook, stirring frequently, until wilted, about 2 minutes.  Stir in the broth and cream cheese; bring to a simmer and cook until the cream cheese is melted.  Stir in the artichokes and lemon juice and cook until heated through.  Add the chicken back to the skillet along with any juices that have accumulated on the plate.  Bring to a simmer and transfer to the oven for 5 to 6 minutes, until the chicken is cooked through.  Sprinkle with the ground Parmesan and red pepper flakes before serving.

Notes

Inspiration: Creamy Lemon Chicken with Spinach and Artichokes on marthastewart.com

• Category: Chicken, What's for Dinner