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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°.
- 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.
- 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