One-Pan Creamy Lemon Chicken Recipe With Artichokes & Spinach Is Excellent (20 Minutes) High Protein Recipes Chicken Recipes Dinner One-Pan Recipes Gluten-free

This creamy lemon chicken recipe with artichokes and spinach is so delicious! "Excellent" was how my friend described this easy lemon chicken recipe with artichokes and spinach when she shared the recipe with me. I agree, the skillet chicken recipe is excellent. Crazy good, too.

This simple one-pan recipe is on the table in about 20 minutes. Another bonus is a not-too-long shopping list. Here are the simple ingredients you need to make this skillet chicken dinner: boneless/skinless chicken breasts, flour (all-purpose or gluten-free), olive oil, fresh garlic, fresh thyme, chicken broth, cream cheese, baby spinach (check out the health benefits of spinach), artichoke hearts (read about the health benefits of artichokes), lemons for juicing and Parmesan cheese.

Cooking Tip: If you want your artichoke hearts in smaller pieces, simply chop them before adding.

Serve this lemon chicken recipe over rice, pasta or your favorite grain. And be sure to share the recipe with your friends and family. They may say this high-protein recipe is "excellent," too!

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 (all-purpose or gluten-free flour)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme
• 1 1/4 cups chicken broth
• 4 ounces cream cheese, softened
• 5 ounces (1 bag) baby spinach (if you really love spinach add two bags)
• 14 ounces (1 can) artichoke hearts, drained
• 3 tablespoons lemon juice
• 1/2 cup freshly grated Parmesan cheese

Here's how to make it: 

1. 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.
2. Add the garlic and thyme to the pan. Cook about 30 seconds. (If you don't have fresh thyme, you could use dried. Just use less, about 1 teaspoon.)
3. 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.
4. Put the chicken back into the pan. Cook until the chicken is cooked through, about 2 to 3 minutes.
5. Add the Parmesan cheese. Serve over rice or noodles.

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