Creamy Lemon Chicken With Spinach & Artichokes
Simple yet bursting with flavor, this recipe is 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
- 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.