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Gallery Creamy Lemon Chicken with Spinach and Artichokes Credit: Marcus Nilsson Recipe Summary prep: 30 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 1 pound chicken cutlets Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dredging 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic (from 3 cloves) 1 tablespoon fresh thyme leaves 1 1/4 cups low-sodium chicken broth 4 ounces cream cheese, room temperature 10 ounces baby spinach (7 cups) 1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole 3 tablespoons fresh lemon juice 1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed) Steamed rice, for serving (optional)

Gallery Creamy Lemon Chicken with Spinach and Artichokes Credit: Marcus Nilsson

Recipe Summary prep: 30 mins total: 35 mins Servings: 4

Creamy Lemon Chicken with Spinach and Artichokes      Credit: Marcus Nilsson

Creamy Lemon Chicken with Spinach and Artichokes

Credit: Marcus Nilsson

Creamy Lemon Chicken with Spinach and Artichokes

Recipe Summary prep: 30 mins total: 35 mins Servings: 4

Recipe Summary

prep: 30 mins total: 35 mins

Servings: 4

prep: 30 mins

total: 35 mins

prep:

30 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 pound chicken cutlets Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dredging 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic (from 3 cloves) 1 tablespoon fresh thyme leaves 1 1/4 cups low-sodium chicken broth 4 ounces cream cheese, room temperature 10 ounces baby spinach (7 cups) 1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole 3 tablespoons fresh lemon juice 1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed) Steamed rice, for serving (optional)

Directions

Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to 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.

Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

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All Reviews for Creamy Lemon Chicken with Spinach and Artichokes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Creamy Lemon Chicken with Spinach and Artichokes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest