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All the comfort of warm spinach-artichoke dipโonly dinner-worthy. Pan-seared garlicky chicken in a light lemon butter sauce with fresh thyme, spinach, artichokes, and parmesan cheese to make it cozy. Serve this chicken with crusty bread for dipping into that yummy lemon sauce! Add a salad on the side to round this meal out. Perfection! Make it on a busy weeknight or for casual company. Simple steps, big flavor, and easy to tweak with whatโs in the fridge.
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Why youโll love this recipe
- Familiar dip flavors in a full, satisfying meal.
- One-pan friendly with pantry staples; easy to adjust richness, spice, and add-ins.
Ingredient Notes
- Chicken: Chicken breasts will be leaner, but chicken thighs will be juicier and more forgiving. Pat very dry for better sear.
- Spinach: Fresh preferred, but frozen works too..thaw and squeeze very dry to avoid watering down the sauce.
- Artichokes: Marinated is best for flavor, canned can work too. Drain well; pat dry to prevent splattering.
- Creamy elements: Cream, cream cheese, or a splash of milk with grated Parmesan
- Acid & brightness: Lemon juice/zest or a spoon of brine from the artichokes to balance richness.
- Add a little heat: Red pepper flakes or Calabrian chili for warmth.
Recipe Inspiration
Spring recipes are here! Iโm embracing this season weโre in, the longer days are just wonderful. The warming temperatures have me dreaming of summertime (and South Florida, which is where I would love to be right now). And all of the flowers that are growing left and right are so beautiful.
I love highlighting seasonal ingredients, and two of my favorites this time of year are spinach and artichokes. I havenโt shared many recipes with this combination of produce, so Iโm always a happy girl when I have a new recipe to share!
This is a really great one-skillet saucy, lemony butter chicken. Itโs a breeze to make any night of the week.
I like to serve this with warm ciabatta bread (the Whole Foods ciabatta is really great) and a fresh salad. The bread is a must, itโs delicious for dipping in the sauce.
Here Are The Details
Step 1: season the chicken
Salt and pepper the chicken. For this recipe, I use thinly sliced chicken breasts. You can also switch it up and use pork chops. Iโve actually made this both ways, and if you enjoy pork chops, theyโre a great option.
Dredge the chicken through a mix of flour, onion powder, and garlic powder.
Step 2: sear the chicken
Working in an oven-safe skillet, sear the chicken over medium heat until itโs golden on both sides, then remove it from the pan.
Step 3: make the lemon butter sauce
In that same pan, add a few slices of butter, a sliced lemon, chopped garlic, and fresh thyme.
At this point, everything in the skillet should smell delicious. Let the butter cook until browned. Now add lemon juice and broth.
Mix in the spinach and artichokes.
Step 4: finish up the dish
Slide the chicken into the sauce and sprinkle over a handful of grated Parmesan cheese.
Bake for 5 to 10 minutes to finish cooking the chicken.
Now serve the dish as you desire and enjoy!! I threw some fresh herbs on top like basil or cilantro โ whatever you have on hand. You could also add red chili flakes or capers for more flavoring. Itโs a real crowd-pleaser and comes out of the oven looking pretty and smelling even more delicious.
Perfect for an easy weeknight dinner, but also great for entertaining. It really brightens the table!
Variations
Lighter: Swap part of the cream for milk; finish with extra lemon and herbs (sauce will be thinner).
Dairy-free: Use full-fat coconut milk or a plant creamer; expect a slightly sweeter, less โcheesyโ profileโcounter with lemon and extra salt.
Add carbs: Spoon over orzo, rice, or pasta; the sauce will loosen on contactโreduce slightly beforehand for a thicker cling.
Extra veggie: Fold in peas or chopped roasted peppers for color and sweetness.
More heat: Chili flakes or a spoon of Calabrian chili paste.
Yes, thaw and squeeze out as much liquid as possible so the sauce stays creamy (frozen keeps a softer texture than fresh).
Both work; thighs are juicier and more forgiving, while breasts are leaner. Use similar sizes for even cooking and a dry surface for better sear.
Lower the heat before adding dairy, whisk until smooth, and avoid rapid boiling. If it splits, whisk in a splash of warm broth to emulsify.
Use a rich plant-based creamer or coconut milk and balance with extra lemon and salt; texture stays silky but flavor is less โcheesy.โ
Looking for other easy weeknight dinners? Here are some favorites.
Easy Greek Sheet Pan Chicken Souvlaki and Potatoes
Browned Garlic Butter Creamed Corn Cheese Ravioli
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this Lemon Butter Spinach and Artichoke Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemon Butter Spinach and Artichoke Chicken
Ingredientsย
- 4 chicken cutlets or small breasts
- salt and black pepper
- 1/4 cup all-purpose/gluten-free flour
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 1 lemon, sliced + 1/3 cup lemon juice
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- chili flakes
- 1/2 cup broth
- 1/2 cup salsa verde, (optional)
- 2 cups baby spinach
- 1 jar (12 ounce) marinated artichokes, quartered
- 1/3 cup cream
- 1/2 cup grated parmesan cheese
Instructionsย
- 1. Preheat oven to 400ยฐ F. Season the chicken with salt and pepper. Place the flour, onion powder, and garlic powder in a shallow bowl and dredge the chicken through the flour mix.2. Heat 2 tablespoons olive oil and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet.3. To the skillet, add the butter, lemon slices, garlic, thyme, and chili flakes. Cook for 2 minutes until the butter browns. Add the lemon juice, broth, salsa verde, if using, and spinach. Slide the chicken and any juices left on the plate back into the skillet.ย Add the artichokes. Pour in the cream. Simmer 2 minutes.4. Sprinkle over lots of parmesan, then bake for 5 minutes until the chicken is cooked through.5. Serve the chicken and sauce with fresh herbs.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Do you add the artichoke marinate to the sauce or drain first ?
Hey Nea,
You can go ahead and drain it first. I hope you love this recipe, please let me know if you give it a try!
Hi
It says to preheat the oven to 400 but it seems everything is done in a skillet am I missing something? Does it get baked or all on the stovetop?
Hey Sara,
You are going to bake in step 4:) Please let me know if you have any other questions!
Goshhhhh I love lemon and this was like I was eating a warhead for dinner! Iโm giving 4 stars because with some added broth, cream, and melting Parmesan IN the sauce, it totally saved it and made it heavenly. I thought I may have read the ingredient measurements wrong, but I checked and I didnโt. Itโs still delicious! Just needed some adjustments. I love her recipes! Doing less lemon juice would help too.
Hi Nikki,
Ohh gosh, I am so sorry about that! Thanks so much for making this dish and your feedback! I hope you will make it again:)