Lemon Chicken with Spinach and Artichokes

Lemon Chicken with Spinach and Artichokes is a skillet full of comfort for a winter weeknight meal!

In just 45 minutes you can be digging into this creamy plate of goodness. Chicken tenders (aka cutlets) cook up quickly, which means they stay moist and tender. Then fresh thyme and garlic are added for a quick 10 second saute to add their flavorful magic. Next, we use a simple combination of broth and cream cheese to create a creamy sauce, perfect served over rice. I love the easy-to-stir-in fresh baby spinach and artichokes, the co-stars for this healthy skillet meal. Last but not least, fresh lemon juice and Parmesan punch up the flavor factor in the most delightful way.

Lemon Chicken with Spinach and Artichokes

Cooking Tips

• I found that a cast iron skillet works great for browning the cutlets. But be sure to let it cool for a few minutes before adding your garlic and fresh thyme leaves. Garlic can easily burn when added to a skillet which is too hot. I also discovered that thyme leaves will jump out of a pan that’s too hot. Amusing but not desirable!
• Martha Stewart’s version of this recipe uses frozen artichokes. I used a can of quartered artichokes because I had them on hand. In fact, it’s because I found a can of artichokes in my pantry, I went looking for new recipes that used artichokes. So glad I found his one!
• It’s a little tricky to stir in the lemon juice and Parmesan after the chicken is added back to the pan. However, I think that was because I was trying to take a nicely arranged photo. When you’re not worried about that (which most people aren’t) stirring these in last minute shouldn’t be an issue. Adding the lemon and Parmesan at the end ensures these flavors will pop on the tongue. Yum!

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Lemon Chicken with Spinach and Artichokes

Lemon Chicken with Spinach and Artichokes is a simple skillet meal with chicken tenders, fresh spinach, and artichokes in a creamy lemon sauce.

4 from 15 votes

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Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Author: Martha Stewart’s Creamy Chicken with Spinach and Artichokes

Ingredients

• 1 pound chicken cutlets (aka tenders)
• Kosher salt and freshly ground pepper
• Unbleached all-purpose flour for dredging
• 2 tablespoons butter
• 1 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 tablespoon fresh thyme leaves
• 1 1/4 cups low-sodium chicken broth
• 4 ounces cream cheese room temperature
• 10 ounces baby spinach
• 1 can (15 ounces) of quartered artichokes, drained.
• 3 tablespoons fresh lemon juice
• 1 ounce Parmesan, finely grated (1/2 cup packed)
• Steamed rice for serving (optional)

Instructions

• Heat a large cast-iron skillet over medium-high. Next season chicken with salt and pepper; dredge in flour, shaking off any excess.
• Add butter and 1 tablespoon of oil to the skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate. Let the pan cool the l for several minutes to prevent the garlic from browning in the next step.
• Add garlic and thyme to skillet; cook until fragrant, 10 seconds. Add broth and cream cheese; cook until mixture boils and cheese melts, whisking to combine.
• Add spinach and cook, stirring, until wilted, 1-2 minutes. Stir in artichokes and return chicken and accumulated juices to skillet. Simmer until sauce is reduced and thickened slightly, and chicken is cooked (about 3minutes.) Remove from heat; stir in lemon juice and Parmesan cheese. Serve over rice, if desired.