Description
A delicious, one-pan Lemon Butter Spinach and Artichoke Chicken featuring golden seared cutlets in a silky citrus-cream sauce with tangy artichokes and fresh spinach.
Ingredients
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4 chicken cutlets
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1/4 cup flour
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2 tbsp onion powder
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1 tbsp garlic powder
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4 tbsp salted butter
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1 lemon (juice and slices)
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2 cups fresh spinach
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12 oz marinated artichoke hearts
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1/3 cup heavy cream
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1/2 cup grated Parmesan
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1/2 cup chicken broth
Instructions
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Dredge seasoned chicken in flour, onion, and garlic powder.
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Sear chicken in olive oil for 5 mins per side. Set aside.
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Brown butter with lemon slices, garlic, and thyme in the same pan.
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Deglaze with broth and lemon juice. Wilt the spinach.
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Return chicken to pan. Add artichokes and cream. Simmer for 2 mins.
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Top with Parmesan and bake at 400°F for 5 minutes. Serve warm.
Notes
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To prevent the sauce from being too salty, use a low-sodium chicken broth, as the Parmesan and butter already provide significant salt.
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If the sauce is too thick, add an extra splash of broth before serving.
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This dish pairs perfectly with a side of roasted potatoes or a light orzo pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Searing, Baking
- Cuisine: Mediterranean-Fusion
Nutrition
- Serving Size: Whole recipe (4 chicken cutlets with sauce)
- Calories: ≈ 3,100 kcal
- Sugar: ≈ 18 g
- Sodium: ≈ 5,200 mg
- Fat: ≈ 210 g
- Saturated Fat: ≈ 120 g
- Unsaturated Fat: ≈ 75 g
- Trans Fat: ≈ 6 g
- Carbohydrates: ≈ 85 g
- Fiber: ≈ 20 g
- Protein: ≈ 200 g
- Cholesterol: ≈ 820 mg
Keywords: Lemon Butter Spinach and Artichoke Chicken, One Pan Chicken Recipe, Artichoke Chicken Breast, Healthy Dinner Ideas, 30 Minute Gourmet Meal, Creamy Lemon Chicken, Mediterranean Chicken Skillet