Lemon Chicken with Spinach and Artichokes is a simple skillet meal with chicken tenders, fresh spinach, and artichokes in a creamy lemon sauce.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Servings: 4
Author: Martha Stewart's Creamy Chicken with Spinach and Artichokes
Ingredients
1poundchicken cutlets (aka tenders)
Kosher salt and freshly ground pepper
Unbleached all-purpose flourfor dredging
2tablespoonsbutter
1tablespoonsextra-virgin olive oil
1tablespoonminced garlic
1tablespoonfresh thyme leaves
1 1/4cupslow-sodium chicken broth
4ouncescream cheeseroom temperature
10ouncesbaby spinach
1can(15 ounces) of quartered artichokes, drained.
3tablespoonsfresh lemon juice
1ounceParmesan, finely grated(1/2 cup packed)
Steamed ricefor 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.