This Lemon Butter Spinach and Artichoke Chicken is quick, easy, colorful, and absolutely delicious! Imagine garlicky chicken, pan-seared to perfection, swimming in a light lemon butter sauce with fresh thyme, spinach, artichokes, and a sprinkle of parmesan. The best part? This simple one-skillet dinner comes together in under an hour. Serve it with some crusty bread to soak up that yummy lemon sauce, and maybe a fresh salad on the side to complete the meal. Total perfection!
Spring recipes are finally here (and before we know it, we’ll be diving into summer recipes). I’m totally loving this season—the longer days are just the best. The warmer weather has me dreaming of summer (and South Florida, which is where I’d love to be right now). Plus, all the flowers popping up everywhere are so pretty.
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The lighter recipes I’ve been sharing lately have me seriously excited. Everything we’ve cooked this past month feels special and just right for this time of year. I’ve been really into cooking, especially all those fresh spring dishes. Like I said on Monday, those pot roast gyros are one of my all-time favorite recipes!
Ingredients
- Chicken cutlets, small breasts, or chicken thighs
- Salt and black pepper
- All-purpose / gluten-free flour
- Onion powder
- Garlic powder
- Extra virgin olive oil
- Salted butter
- 1-3 lemons (for fresh lemon juice and zest)
- Garlic (a few cloves, minced)
- Fresh thyme leaves
- Chili flakes
- Broth
- Salsa verde
- Baby spinach
- Marinated artichokes
- Cream
- Grated parmesan cheese
- Red pepper flakes
I love cooking with seasonal ingredients, and two of my favorites right now are spinach and artichokes. I haven’t shared many recipes with this combo, so I’m always thrilled when I get to post a new one!
This dish is a fantastic one-skillet meal with saucy, lemony butter chicken. It’s super easy to whip up any night of the week.
I like serving this with warm ciabatta bread (the Whole Foods ciabatta is amazing) and a crisp salad. Trust me, the bread is a must—it’s perfect for dipping into that delicious sauce.
Here’s How to Make It
Step 1: Season the Chicken
Season the chicken with salt and pepper. For this recipe, I use thinly sliced chicken breasts, but you could also swap in pork chops. I’ve tried both, and if you’re a pork chop fan, they work great!
Coat the chicken in a mix of flour, onion powder, and garlic powder.
Step 2: Sear the Chicken
In an oven-safe skillet, sear the chicken over medium heat until golden on both sides, then set it aside.
Step 3: Make the Lemon Butter Sauce
In the same pan, add a few slices of butter, a sliced lemon, chopped garlic, and fresh thyme. By now, your kitchen should smell incredible. Let the butter cook until it turns golden brown, then stir in lemon juice and broth.
Toss in the spinach and artichokes.
Step 4: Finish the Dish
Nestle the chicken back into the sauce and sprinkle with grated parmesan.
Pop it in the oven for 5–10 minutes to finish cooking the chicken.
When it’s ready, serve it however you like! I love topping it with fresh herbs—basil or cilantro, whatever I have on hand. You could also add red chili flakes or capers for extra flavor. This dish is a total crowd-pleaser, and it comes out of the oven looking gorgeous and smelling even better.
Perfect for an easy weeknight dinner, but fancy enough for entertaining. It really brightens up the table!
