Creamy Lemon Chicken with Spinach & Artichokes
A delightful dish that beautifully marries savory flavors with a rich, creamy sauce, perfect for family dinners or cozy nights in.
Ingredients
For the Chicken
- 4 pieces boneless skinless chicken breasts juicy and tender
- 1 tablespoon olive oil for frying
- 1 teaspoon garlic powder for seasoning
- to taste salt
- to taste cracked black pepper
For the Sauce
- 3 cloves minced garlic adds aroma
- 1 small yellow onion chopped finely
- 12 ounces marinated artichoke hearts drained and chopped
- 2 cups fresh spinach roughly chopped
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes optional for heat
- 1 lemon juice and zest
- 1 cup chicken broth
- 0.75 cup heavy cream for creaminess
- 0.25 cup grated Parmesan cheese adds flavor
For Garnish
- fresh parsley or green onion chopped, for garnish
Instructions
Cooking the Chicken
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken breasts with garlic powder, salt, and pepper.
- Sear them for about 4 to 5 minutes per side until they are golden and juicy.
- Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, toss in the chopped onions and minced garlic. Sauté for 2 to 3 minutes until fragrant.
- Stir in the chopped artichoke hearts, spinach, Italian seasoning, and red pepper flakes. Let it simmer for about 2 to 3 minutes.
- Pour in the chicken broth, lemon juice, and zest. Add the heavy cream and stir in the grated Parmesan cheese until smooth.
Combining Everything
- Return the seared chicken to the skillet and spoon the sauce over the top.
- Let it simmer on low heat for about 10 to 15 minutes.
- Garnish with freshly chopped parsley or green onions before serving.
Notes
For an extra burst of flavor, consider marinating the chicken in lemon juice and olive oil for a few hours before cooking. If desired, add bell peppers or mushrooms for more texture. For a dairy-free option, use coconut cream or a vegan cream substitute.