Ingredients
4 chicken cutlets or small breasts Provides the main protein, ensuring a tender and juicy base that absorbs the flavors well.
1/4 cup flour Helps create a crispy coating when searing the chicken, adding a nice texture without overwhelming the dish.
2 tablespoons olive oil Used for searing, it adds a healthy fat that enhances the overall flavor and prevents sticking in the pan.
1 tablespoon butter Brings a rich, creamy element to the sauce, blending with lemon for that signature taste.
2 tablespoons lemon juice Adds a bright, tangy kick that brightens the whole recipe and pairs perfectly with spinach and artichokes.
4 tablespoons chicken broth Provides moisture and depth to the sauce, helping to tie all the ingredients together.
1 lemon, sliced Infuses extra citrus flavor and a visual pop, making the dish more appealing and aromatic.
2 cloves garlic, chopped Offers a pungent, savory note that elevates the artichoke spinach chicken without needing much.
2 tablespoons fresh thyme Adds an earthy herbiness that complements the lemon and keeps the flavors fresh and vibrant.
1/2 cup grated Parmesan cheese Melts into a cheesy topping, adding a nutty richness that makes the sauce extra creamy.
1/2 cup cream (optional) Creates a luxurious texture in the sauce, though you can skip it for a lighter version of this lemon butter chicken.
2 cups fresh spinach (or thawed, squeezed frozen spinach) Brings in vitamins and a tender green element that wilts nicely into the mix.
1 jar (12 ounce) marinated artichokes, drained and patted dry Adds a tangy, chewy component that makes this spinach and artichoke sauce truly special.
Red pepper flakes or Calabrian chili for heat (optional) Kicks up the spice if you want, giving a customizable zing to your chicken with lemon and spinach.
Instructions
First Step: Start by preheating your oven to 400°F and seasoning the 4 chicken cutlets with salt and pepper. Mix 1/4 cup flour with a dash of onion powder and garlic powder in a shallow dish, then dredge the chicken to coat it evenly. This step ensures the chicken gets a golden sear, and for gluten-free options, use a gluten-free flour blend to keep things inclusive.
Second Step: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken on both sides until it’s golden brown, about 5 minutes per side. Once done, remove the chicken from the skillet to rest. If you’re going low-calorie, pat the chicken dry extra well to reduce oil use, making this lemon butter chicken lighter without sacrificing that crisp texture.
Third Step: Add 1 tablespoon butter, the sliced lemon, 2 chopped garlic cloves, 2 tablespoons fresh thyme, and optional red pepper flakes to the skillet. Cook this mix until the butter browns, which takes about 2 minutes, then stir in 2 tablespoons lemon juice, 4 tablespoons chicken broth, and 2 cups fresh spinach. For vegan swaps, use plant-based butter here to maintain the creamy sauce while adapting to dietary needs.
Fourth Step: Return the chicken and any juices to the skillet, then add the drained artichokes and pour in 1/2 cup cream if you’re using it. Let everything simmer for 2 minutes to blend the flavors. This is a great spot to adjust for preferences, like adding more broth if you’re making a low-calorie version of this chicken with lemon and spinach to keep it from getting too rich.
Fifth Step: Sprinkle 1/2 cup grated Parmesan over the chicken and pop the skillet into the preheated oven. Bake for about 5 minutes until the chicken is cooked through and the cheese is melted. For dairy-free options, skip the cheese or use a plant-based alternative, ensuring your artichoke spinach chicken stays creamy and delicious.
Final Step: Take the skillet out of the oven and serve the chicken with fresh herbs like basil or cilantro on top. For extra heat, add red chili flakes or capers as you like. This chicken with lemon butter spinach and artichokes is ready to enjoy, and remember, if you’re prepping for a crowd, you can double the ingredients while keeping an eye on cooking times to avoid overcooking. For more lemon-inspired ideas, check out this delicious lemon olive oil cake recipe on our site.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Use fresh lemon juice for the best bright citrus flavor.
🥄 If cream is not preferred, substitute with half-and-half or skip for a lighter sauce.
🌶️ Adjust red pepper flakes or Calabrian chili according to your preferred level of heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, Baking, Simmering
- Cuisine: American
- Diet: Gluten-Free (use gluten-free flour)
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 552 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg