1-First Step: Preheat your oven to 400°F to ensure it’s hot and ready for baking later. This step takes about 5 minutes and sets the stage for perfectly cooked chicken. For dietary adaptations, if you’re going vegan, prepare your tofu by pressing it to remove excess moisture for a similar sear.

2-Second Step: Season the 4 chicken cutlets with salt and pepper, then mix 1/4 cup flour with onion powder and garlic powder in a bowl. Dredge the chicken in this mixture for an even coating, which helps with browning. This takes around 5 minutes and works well for gluten-free by using a certified gluten-free flour blend.

3-Third Step: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden, about 5 minutes per side, then remove it from the skillet. Keep an eye on the time to avoid overcooking; for low-calorie versions, use a bit less oil to cut down on fats while searing your lemon butter chicken base.

4-Fourth Step: In the same skillet, add 1 tablespoon butter, 1 sliced lemon, 2 chopped garlic cloves, 2 tablespoons fresh thyme, and 1/2 teaspoon red chili flakes if using. Cook this mixture until the butter browns and becomes fragrant, which takes about 2 minutes. This builds the flavorful foundation of your lemony chicken with spinach and artichokes, and for vegan swaps, use plant-based butter here.

5-Fifth Step: Add 2 tablespoons lemon juice, 4 tablespoons chicken broth, optional 1/2 cup salsa verde, 2 cups fresh spinach, and 1 jar (12 ounces) drained marinated artichokes to the skillet. Stir everything together to combine, letting the spinach wilt briefly for 1-2 minutes. Adapt for low-calorie by increasing veggies or using less broth if needed.

6-Sixth Step: Return the chicken and any juices to the skillet, then stir in 1/2 cup cream and simmer for 2 minutes. This step creates a creamy sauce that coats the chicken beautifully. For gluten-free, double-check all liquids; gently whisk to prevent curdling, as in the tips for making lemon butter chicken with spinach and artichokes.

7-Final Step: Sprinkle 1/3 cup grated Parmesan cheese on top and bake the skillet in the preheated oven for 5 to 10 minutes until the chicken is cooked through. Once done, serve garnished with fresh herbs for a polished finish. The total cook time is about 20 minutes, and this dish reheats well for meal prep, adapting easily to various preferences.