This Lemon Butter Spinach and Artichoke Chicken is quick, easy, colorful, and delicious! Pan-seared garlicky chicken in a light lemon butter sauce with fresh thyme, spinach, artichokes, and parmesan. This simple one-skillet dinner can be made in less than an hour. Serve this chicken with crusty bread for dipping into that yummy lemon sauce! Add a salad on the side to round this meal out. Perfection!
Ingredients:
4 chicken cutlets or small breasts
salt and black pepper
1/4 cup all-purpose/gluten-free flour
2 tablespoons onion powder
1 tablespoon garlic powder
2 tablespoons extra virgin olive oil
4 tablespoons salted butter
1 lemon, sliced + 1/3 cup lemon juice
2 cloves garlic, chopped
2 tablespoons fresh thyme leaves
chili flakes
1/2 cup broth
1/2 cup salsa verde (optional)
2 cups baby spinach
1 jar (12 ounce) marinated artichokes, quartered
1/3 cup cream
1/2 cup grated parmesan cheese
Directions:
1. Preheat oven to 400° F. Season the chicken with salt and pepper. Place the flour, onion powder, and garlic powder in a shallow bowl and dredge the chicken through the flour mix.
2. Heat 2 tablespoons olive oil and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet.
3. To the skillet, add the butter, lemon slices, garlic, thyme, and chili flakes. Cook for 2 minutes until the butter browns. Add the lemon juice, broth, salsa verde, if using, and spinach. Slide the chicken and any juices left on the plate back into the skillet. Add the artichokes. Pour in the cream. Simmer 2 minutes.
4. Sprinkle over lots of parmesan, then bake for 5 minutes until the chicken is cooked through.
5. Serve the chicken and sauce with fresh herbs.
Prep Time: 10minutes Cook Time: 20minutes Total Time: 30 minutes Servings: 4 Calories Per Serving: 552 kcal
Lemon Butter Spinach and Artichoke Chicken
Ingredients
- 4 chicken cutlets or small breasts
- salt and black pepper
- 1/4 cup all-purpose/gluten-free flour
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 1 lemon sliced + 1/3 cup lemon juice
- 2 cloves garlic chopped
- 2 tablespoons fresh thyme leaves
- chili flakes
- 1/2 cup broth
- 1/2 cup salsa verde optional
- 2 cups baby spinach
- 1 jar 12 ounce marinated artichokes, quartered
- 1/3 cup cream
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 400° F. Season the chicken with salt and pepper. Place the flour, onion powder, and garlic powder in a shallow bowl and dredge the chicken through the flour mix.
- Heat 2 tablespoons olive oil and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet.
- To the skillet, add the butter, lemon slices, garlic, thyme, and chili flakes. Cook for 2 minutes until the butter browns. Add the lemon juice, broth, salsa verde, if using, and spinach. Slide the chicken and any juices left on the plate back into the skillet. Add the artichokes. Pour in the cream. Simmer 2 minutes.
- Sprinkle over lots of parmesan, then bake for 5 minutes until the chicken is cooked through.
- Serve the chicken and sauce with fresh herbs.
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