First Step: Preparation and Mise en Place: Begin by preheating your oven to 400° F to ensure it’s ready when you need it. Season your 4 chicken cutlets or small breasts with salt and pepper for basic flavor. In a shallow bowl, mix 1/4 cup flour with 1 tablespoon onion powder and 2 tablespoons garlic powder, then dredge the chicken in this mixture to coat it evenly. This step sets the foundation for a crispy exterior and infuses the chicken with savory notes, making it easy to adapt for gluten-free options by using a suitable flour alternative.

Second Step: Sear the Chicken: Heat 2 tablespoons olive oil in a skillet over medium-high heat until it shimmers. Add the dredged chicken and sear it on both sides until golden, which takes about 5 minutes per side. Once done, remove the chicken from the skillet and set it aside; this creates a flavorful base in the pan. Keep an eye on the heat to avoid burning, and remember that using chicken thighs instead of breasts can make this step more forgiving if you’re worried about drying out the meat.

Third Step: Build the Sauce: In the same skillet, add 4 tablespoons butter, slices from 1 lemon, 2 cloves garlic, 2 tablespoons fresh thyme, and optional red pepper flakes. Cook this mixture until the butter browns, about 2 minutes, stirring to release those aromatic flavors. Then, pour in 1/3 cup lemon juice, 1/2 cup broth, and 1/2 cup salsa verde if you’re using it, followed by 2 cups fresh spinach. At this point, slide the chicken back into the skillet along with any juices, and add 1 jar (12 ounce) marinated artichokes and your chosen cream or cream cheese. Simmer for 2 minutes to let the flavors meld; if you’re making a dairy-free version, swap in coconut milk here for a creamy result.

Fourth Step: Bake and Finish: Sprinkle 1/2 cup grated Parmesan cheese over the chicken in the skillet, then transfer everything to the preheated oven. Bake for 5 minutes until the chicken is cooked through and the cheese melts into a golden top. This step ensures the chicken reaches a safe internal temperature while the sauce thickens nicely. For variations, you could reduce the bake time if using smaller pieces or add extra veggies like peas for more color.

Fifth Step: Serve and Enjoy: Once out of the oven, let the dish rest for a minute before serving it garnished with fresh herbs like basil or cilantro. You can add red chili flakes or capers for an extra flavor boost if desired. This lemon butter spinach artichoke chicken pairs well with sides like rice or pasta, and it’s a great opportunity to serve over our lemon cream pie-inspired desserts for a full meal. Remember, the total prep time is about 10 minutes and cook time is 20 minutes, so it’s quick and rewarding.