"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. And be sure to share the recipe with your friends and family.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 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 (14 ounces) 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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