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    Creamy Lemon Chicken with Spinach and Artichokes

    Benny ❌
    chicken
    martha stewart
    ​

    4

    portionen

    30 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    1 pound chicken cutlets

    Kosher salt and freshly ground pepper

    Unbleached all-purpose flour, for dredging

    2 tablespoons unsalted butter

    2 tablespoons extra-virgin olive oil

    1 tablespoon minced garlic (from 3 cloves)

    1 tablespoon fresh thyme leaves

    1 1/4 cups low-sodium chicken broth

    4 ounces cream cheese, room temperature

    10 ounces baby spinach (7 cups)

    1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole

    3 tablespoons fresh lemon juice

    1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed)

    Steamed rice, for serving (optional)

    Anweisungen

    Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.

    Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

    4

    portionen

    30 minutes

    gesamtzeit
    Kochen beginnen

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    Zutaten

    1 pound chicken cutlets

    Kosher salt and freshly ground pepper

    Unbleached all-purpose flour, for dredging

    2 tablespoons unsalted butter

    2 tablespoons extra-virgin olive oil

    1 tablespoon minced garlic (from 3 cloves)

    1 tablespoon fresh thyme leaves

    1 1/4 cups low-sodium chicken broth

    4 ounces cream cheese, room temperature

    10 ounces baby spinach (7 cups)

    1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole

    3 tablespoons fresh lemon juice

    1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed)

    Steamed rice, for serving (optional)

    Anweisungen

    1

    Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.

    2

    Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.