This post may contain affiliate links, please see our privacy policy for details.

This Lemon Butter Spinach and Artichoke Chicken is quick, easy, colorful, and delicious! Pan-seared garlicky chicken in a light lemon butter sauce with fresh thyme, spinach, artichokes, and parmesan. This simple one-skillet dinner can be made in less than an hour. 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!

Lemon Butter Spinach and Artichoke Chicken |

Spring recipes are here (and before we know it, we’ll be on to summer recipes). I’m embracing and loving this season we’re 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.

The lighter recipes I’ve been sharing have me the most excited. The dishes we’ve made this past month have felt special and very fitting for this time of year. I’ve really been enjoying cooking, especially springtime cooking. As I mentioned on Monday, those pot roast gyros are one of my favorite recipes to date!

Lemon Butter Spinach and Artichoke Chicken |

I love highlighting seasonal ingredients, and two of my favorites this time of year are spinach and artichokes. I haven’t shared many recipes with this combination of produce, so I’m always a happy girl when I have a new recipe to share!

This is a really great one-skillet saucy, lemony butter chicken. It’s 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, it’s delicious for dipping in the sauce.

Lemon Butter Spinach and Artichoke Chicken |

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. I’ve actually made this both ways, and if you enjoy pork chops, they’re a great option.

Dredge the chicken through a mix of flour, onion powder, and garlic powder.

Lemon Butter Spinach and Artichoke Chicken |

Step 2: sear the chicken

Working in an oven-safe skillet, sear the chicken until it’s golden on both sides, then remove it from the pan.

Lemon Butter Spinach and Artichoke Chicken |

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. It’s 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!

Lemon Butter Spinach and Artichoke Chicken |

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, don’t 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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 552 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat oven to 400° 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. 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.
View Recipe Comments

Lemon Butter Spinach and Artichoke Chicken |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Can’t wait to make this! Will using canned artichoke vs marinated jarred artichoke make a big different in taste for this meal?

    1. Hey Megan,
      I prefer to use the marinated artichokes for this recipe:) Let me know how it turns out for you! xT

  2. 5 stars
    Soooo dang good! I didn’t use salsa verde so it wouldn’t be too spicy for my toddler, but now I wanna try it that way too! I didn’t have any chciken breasts on hand but was dying to try this, so I used some frozen shredded rotisserie chicken, and it worked great over mashed potatoes. Can’t wait to try this aguj over rice or pasta!

    1. Hey Kari,
      Happy Sunday! Thanks so much for making this recipe and sharing what worked well for you, I love to hear that it was tasty! xT

  3. I was skeptical making this recipe, thinking the cooking time for thinly sliced chicken was too long, and not being sure if I’d like the flavor of salsa verde. I should have known better than to second guess Tieghan! It’s absolutely delicious. The chicken was perfectly tender and the sauce was so good I sopped it up with THREE pieces of garlic bread, lol. A note of caution- I used a ten inch iron skillet and it was full to the brim, so when I put it in the oven, I slid a cookie sheet under it just in case it overflowed (it didn’t) Highly recommend this recipe!

    1. Hey Linda,
      Thank you so much:) So glad to hear that you enjoyed this dish! I appreciate you making it and your feedback! xT