20-Minute Creamy Lemon Chicken Recipe: Lemon Chicken With Artichokes & Spinach Is Crazy Good by Donna John
"Excellent" was how my friend described this easy lemon chicken recipe with artichokes and spinach when she shared the recipe with me. I agree, it is excellent. Crazy good, too. Serve this chicken recipe over rice or pasta.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 4 boneless, skinless chicken breasts
- 1/4 cup flour
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme
- 1 1/4 cups chicken broth
- 4 ounces cream cheese, softened
- 1 bag (5 ounces) baby spinach (if you really love spinach add two bags)
- 1 can artichoke hearts, drained
- 3 tablespoons lemon juice
- 1/2 cup freshly grated Parmesan cheese
Here's how to make it:
Season the chicken with salt and pepper. Put the flour onto a plate and lightly dust the chicken. Heat the olive oil in a skillet. (I used a cast iron skillet.) Add the chicken and cook until golden brown and almost cooked through, about 4 minutes per side. Remove to a plate.
Add the garlic and thyme to the pan. Cook about 30 seconds.
Add the chicken broth and cream cheese. Cook until the cheese melts. Add the spinach and cook until it wilts, about 2 minutes. Add the artichoke hearts and lemon juice.
Put the chicken back into the pan. Cook until the chicken is cooked through, about 2 to 3 minutes.
Add the Parmesan cheese. Serve over rice or noodles.
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Skillets $10 & Up
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