This dish combines crispy chicken with a creamy spinach-artichoke sauce, brightened with fresh lemon and a kick of red pepper flakes.
Simple yet bursting with flavor, it’s a perfect weeknight dinner for anyone who loves creamy, savory meals with a citrusy twist.
Ingredients
For the chicken:
- 2 large chicken breasts (about 1 lb), cut in half to form 4 cutlets
- kosher salt and black pepper
- all-purpose flour, for dredging
- 2 tbsp butter
- 2 tbsp olive oil
For the sauce:
- 3 garlic cloves, minced
- 1 tbsp fresh thyme leaves, chopped
- 1 cup low-sodium chicken broth
- 6 oz cream cheese, room temperature
- 10 oz baby spinach
- 1 (14 oz) can artichoke hearts, quartered if whole
- juice of 1 to 2 lemons, to taste
- ½ cup (2 oz) Parmesan cheese, finely ground
- red pepper flakes, to taste
Instructions
Step 1: Preheat oven to 400°F.
Step 2: Season chicken cutlets with salt and pepper, dredge in flour, shaking off excess.
Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook until golden-brown, about 3 minutes per side.
Remove and cover with foil to keep warm.
Step 3: Reduce heat to medium, add remaining 1 tbsp olive oil to the skillet. Cook garlic and thyme until fragrant, about 30 seconds.
Add spinach and cook until wilted, about 2 minutes.
Step 4: Stir in chicken broth and cream cheese. Simmer until the cream cheese is melted, then add artichokes and lemon juice.
Cook until heated through.
Step 5: Add the chicken back to the skillet along with any juices.
Bring to a simmer, then transfer to the oven for 5–6 minutes, until chicken is cooked through.
Step 6: Sprinkle with Parmesan and red pepper flakes before serving.
Frequently Asked Questions (FAQs)
1. Can I use boneless, skinless chicken thighs instead?
Yes, boneless thighs will work perfectly in this recipe for added juiciness.
2. Can I make this recipe dairy-free?
Yes, substitute the cream cheese with a dairy-free cream cheese alternative and use dairy-free Parmesan.
3. Can I freeze the leftovers?
Yes, the dish can be frozen for up to 2 months. Just reheat gently in the oven or on the stove.
4. Can I use fresh artichokes instead of canned?
Yes, fresh artichokes will work. Just make sure to prep and cook them beforehand.
5. What can I serve this with?
This dish pairs well with rice, pasta, or a simple side salad.
Creamy Lemon Chicken With Spinach & Artichokes
Ingredients
For the chicken:
- 2 large chicken breasts about 1 lb, cut in half to form 4 cutlets
- 2 tbsp butter
- 2 tbsp olive oil
- Kosher salt and black pepper
- All-purpose flour for dredging
For the sauce:
- 3 garlic cloves minced
- 1 tbsp fresh thyme leaves chopped
- 1 cup low-sodium chicken broth
- 6 oz cream cheese room temperature
- 10 oz baby spinach
- 1 can artichoke hearts, quartered if whole about 14 oz
- ½ cup 2 oz Parmesan cheese, finely ground
- Juice of 1 to 2 lemons to taste
- Red pepper flakes to taste
Instructions
- Preheat oven to 400°F. Season chicken cutlets with salt and pepper, dredge in flour, shaking off excess.
- Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook until golden-brown, about 3 minutes per side. Remove and cover with foil to keep warm.
- Reduce heat to medium, add remaining 1 tbsp olive oil to the skillet. Cook garlic and thyme until fragrant, about 30 seconds. Add spinach and cook until wilted, about 2 minutes.
- Stir in chicken broth and cream cheese. Simmer until the cream cheese is melted, then add artichokes and lemon juice. Cook until heated through.
- Add the chicken back to the skillet along with any juices. Bring to a simmer, then transfer to the oven for 5–6 minutes, until chicken is cooked through.
- Sprinkle with Parmesan and red pepper flakes before serving.
