Lemon Butter Spinach Artichoke Chicken
The ultimate comfort food, this Lemon Butter Spinach Artichoke Chicken is creamy, zesty, and packed with flavor. Perfect for an easy weeknight dinner, it's a dish that will satisfy your cravings and impress your loved ones. Make it tonight for a delicious experience!
Equipment
- Baking Sheet
- Grater
- Skillet
- Oven
- Mixing Bowl
- Saucepan
- Chef's Knife
Ingredients
- 4 cutlets chicken or small breasts
- salt and black pepper
- 1/4 cup all-purpose or 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 to taste
- 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
- 1. Preheat oven to 400° F. Season the chicken with salt and black 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.
Notes
Extra tips or suggestions here.