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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!
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!
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.
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.
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.
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!
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
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.
Ingredients
- 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
Instructions
- 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.
Do you drain the artichokes or add the liquid, too?
Hi Merrilyn,
You can go ahead and drain the artichokes:) Please let me know if you have any other questions, I hope you love this dish! xT
I didn’t get a picture because we were starving but it as absolutely restaurant quality!! One of the best dishes I’ve made from Half Baked Harvest and I’ve made a lot! We served it over mashed potatoes and oh Dear Lord! Perfection!!
Thanks so much, Lori:) I’m so glad to hear that your family enjoyed this dish, thanks a lot for making it! xT
This looks delicious! The ingredients say “ 1/2 cup broth” but what kind of broth? Chicken broth, vegetable broth, or beef broth? I’m making this tonight and want to make sure I purchase the correct broth. Thank you!
Hey Abbie,
I like to use chicken or veggie broth here:) Please let me know if you have any other questions, I hope you love this dish! xT
Made it and YUM! And so easy! What salad would you pair it with next time I make it?
Hey Anna,
Happy Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Here are some salads you might like:
https://www.halfbakedharvest.com/lemon-garlic-roasted-broccoli-salad/
https://www.halfbakedharvest.com/spring-pea-and-carrot-salad-with-carrot-top-pesto/
https://www.halfbakedharvest.com/roasted-cauliflower-salad/
xT
OMGAAAAAAAAAAWD! This recipe is AHHHHMAZING! It will definitely be part of the rotation. So lemony and tasty. I actually served over a small bed of fettuccini. Thanks for the recipe!
Lol thanks so much, Ashley:) Love to hear that this dish was enjoyed, thanks so much for making it! xT
Are chicken cutlets breasts that have been sliced really thin? If so, would the cook time be closer to two minutes a side?
Hey Linda,
Yes, that is correct…you should be able to follow the recipe as written:) Please let me know if you give this dish a try, I hope you love it! xT
So easy. So flavorful. Shared with three people immediately after making. Visually stunning too!
Hey Erin,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your comment! Xx
This was so delicious!! We absolutely loved the flavor and how simple/quick it was! This will definitely be in our normal rotation now!
Hey Emily,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your comment! Xx
So, I saw this last night and made it just now for my own lunch on my day off and next couple work lunches! Absolutely amazing!!! The combination of the strong lemon taste with the mild heat if the green salsa, the tanginess from the artichoke marinade, and the richness of the butter and cream (subbed full-fat canned coconut milk bcz it was what I had!) was such an interesting surprise! Incredibly delicious. (I also subbed half green enchilada sauce and half canned green chiles bcz the green salsa I had in my pantry turned up in my son’s section of the fridge 9/10 empty, lol, and the sub worked perfect, welcome to parenthood of young adults!.) You totally rock. Will be making this again.
Hey Toni,
Thanks so much for your comment and making this recipe! I’m so glad to hear that it turned out well and really appreciate the feedback:) Have a great week! xT
pre-heating the oven to 400 degrees in order to bake something for 5 minutes that i could just finish off by simmering on the stove for a little longer? my gas company will definitely be thanking you for this one!
I hope you love the recipe!
Check out Martha’s recipes which is virtually the same. She finishes the chicken in the skillet.
https://www.marthastewart.com/1531636/creamy-lemon-chicken-spinach-and-artichokes
The only thing stopping me is that I don’t have an oven safe pan.
you don’t need to put this in the oven, you can skip that step and simply simmer the chicken on the stovetop until cooked through.
True….tho those minutes in the oven give it a nice browning and maybe a tiny crisp to the top….if you have the inclination. Just saying.
Hi Terri,
You could transfer to an oven safe baking dish or just finish it on the stove top, that would be just fine for you to do! Please let me know if you have any other questions! xT
Made this tonight and it was FABULOUS!!! So tasty.
I followed someone else’s suggestion to use coconut milk instead of cream – only because I have lots that I need to use up – but otherwise followed to a T.
Thanks for another great recipe Tieghan.
Hi Mara,
I appreciate you trying this recipe and sharing your feedback, so glad to hear it was delish! xT
Amazing recipe as always so grateful for Teagan. Let’s give her a little slack on mistakes!!
Hey Melissa,
Thanks so much:) Glad to hear you enjoyed this dish and I appreciate you making it! Have a great Thursday:) xT
Wow! What a great meld of flavors! Light and healthy while having all this robust flavors! Thanks for sharing! I actually made with thighs and cooked them in the oven for about 30 min til skins crisped and then slid the chicken into the sauce. Yummo!!
Hi Alice,
Thanks so much!! I’m so glad to hear that this dish turned out nicely for you, thanks for your comment! xT
not sure why i preheated the oven…
now i do…
Hi Christina,
You are going to bake this dish in step 4, for 5 minutes:) Please let me know if you have any other questions! xT