Zesty Lemon Butter Spinach and Artichoke Chicken Recipe

Tender chicken breasts swim in a luxurious lemon butter spinach and artichoke sauce that promises pure comfort.

Rich, creamy textures blend seamlessly with bright citrus notes.

Weeknight dinners never looked so elegant and delicious.

This restaurant-quality dish comes together with minimal effort and maximum flavor.

Mediterranean-inspired ingredients create a symphony of taste that will have everyone asking for seconds.

Serve this crowd-pleasing chicken over rice or pasta for a complete meal that impresses.

You’ll fall in love with every single bite of this irresistible culinary creation.

Why Lemon Butter Spinach and Artichoke Chicken Is Delicious

• Quick Kitchen Win: Whip up a gourmet-style chicken dish with minimal cooking skills needed, perfect for home chefs looking to impress without complicated techniques.
• Flavor Explosion: Combines tangy lemon, creamy parmesan, earthy spinach, and tender artichokes for a mouthwatering meal that keeps taste buds dancing with excitement.
• One-Pan Wonder: Streamline your cooking process by using a single skillet and oven, reducing cleanup time and making weeknight dinners stress-free and delicious.
• Versatile Crowd-Pleaser: Suitable for family dinners, date nights, or casual gatherings, this recipe adapts easily to different dining scenarios while guaranteed to satisfy diverse palates.

Ingredients for Lemon Butter Spinach and Artichoke Chicken

• Chicken: A tender and juicy protein that serves as the central component of this flavorful dish.

• Flour, Onion Powder, Garlic Powder: A seasoned mixture that creates a light, crispy exterior for the chicken.
• Salt, Pepper: Essential seasonings that enhance the overall flavor profile of the dish.

• Olive Oil: Provides a smooth cooking base and helps achieve a golden sear on the chicken.
• Butter: Adds richness and helps create a delicious browned butter sauce.
• Lemon Slices, Lemon Juice: Brings a bright, tangy citrus flavor that cuts through the richness.
• Garlic: Adds a robust and aromatic depth to the sauce.
• Thyme: Introduces a subtle, earthy herb note to the dish.
• Chili Flakes: Provides a gentle heat and slight kick to the overall flavor.

• Chicken Broth: Creates a flavorful liquid base for the sauce.
• Salsa Verde: Optional ingredient that can add a zesty green sauce element.
• Spinach: Adds a fresh, green nutritional component to the dish.
• Artichokes: Provides a tender, slightly tangy vegetable texture.
• Heavy Cream: Creates a rich and creamy sauce base.

• Parmesan Cheese: Adds a salty, nutty flavor and creates a golden crust.
• Fresh Herbs: Provides a final aromatic and fresh garnish.

How to Cook Lemon Butter Spinach and Artichoke Chicken

Step 1: Prepare Oven and Chicken

Crank up the oven to a toasty 400° F.

Grab your chicken and give it a generous sprinkle of salt and pepper.

In a shallow bowl, mix flour, onion powder, and garlic powder.

Coat each chicken piece thoroughly in this flavorful dust.

Step 2: Sear the Chicken

Drizzle olive oil into a large skillet over medium-high heat.

Carefully place the chicken into the sizzling pan.

Cook until each side turns a beautiful golden brown, roughly 5 minutes per side.

Once perfectly seared, transfer the chicken to a plate.

Step 3: Create Magical Sauce

• Lemon slices
• Minced garlic
• Fresh thyme
• Chili flakes

Let these ingredients dance together for 2 minutes until the butter develops a rich brown color.

Pour in lemon juice, broth, and optional salsa verde.

Add spinach and slide the chicken back into the pan.

Gently nestle artichokes around the chicken.

Drizzle cream over everything and let simmer for 2 minutes.

Step 4: Cheese and Bake

Shower the skillet with a generous blanket of parmesan cheese.

Pop the entire skillet into the preheated oven and bake for 5 minutes until the chicken is perfectly cooked through.

Step 5: Garnish and Serve

Plate your chicken with its luscious sauce and sprinkle with fresh herbs.

Enjoy immediately while everything is hot and aromatic.

Tips for Perfect Lemon Butter Chicken

• Dredge chicken evenly in seasoned flour for a crispy, golden exterior that locks in moisture and adds extra flavor.
• Achieve perfect golden-brown chicken by using medium-high heat and avoiding overcrowding the skillet for even browning.
• Allow butter to brown slightly with herbs and lemon for a rich, nutty flavor that elevates the entire dish.
• Add cream at the end to create a silky, luxurious sauce without breaking or separating the mixture.
• Sprinkle fresh herbs just before serving to add bright, fresh notes and enhance the overall presentation.

Flavor Variations for Spinach and Artichoke Chicken

• Dairy-Free Delight: Replace cream with coconut milk and use nutritional yeast instead of parmesan for a lactose-free version.
• Mediterranean Herb Swap: Substitute thyme with oregano and add kalamata olives for a Greek-inspired flavor profile.
• Low-Carb Option: Skip the flour dredging and use almond flour or skip coating entirely. Replace broth with white wine for extra depth.
• Vegetarian Transformation: Swap chicken with firm tofu or portobello mushrooms, maintaining the same cooking technique and sauce elements.

Serving Ideas for Lemon Butter Spinach and Artichoke Chicken

• Fresh Herb Garnish: Sprinkle chopped parsley, basil, or chives over the dish for a burst of color and bright, fresh flavor that elevates the entire meal.
• Mediterranean-Style Plating: Serve alongside warm crusty bread or fluffy rice to soak up the delicious lemon butter sauce, creating a complete and satisfying dinner experience.
• Crisp Side Salad: Pair with a light green salad dressed in a zesty vinaigrette to balance the rich, creamy chicken and provide a refreshing contrast to the warm dish.
• Wine Pairing Perfection: Complement the lemony, herbal notes with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a restaurant-quality dining experience at home.

Storing Lemon Butter Spinach and Artichoke Chicken

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the chicken remains covered with sauce to prevent drying out.
• Transfer cooled chicken and sauce to a freezer-safe container. Seal tightly and freeze for up to 2 months. Label with the date to track freshness.
• Preheat oven to 350°F. Place chicken in a baking dish, add a splash of broth to maintain moisture. Cover with foil and warm for 15-20 minutes until heated through.
• Place chicken and sauce in a microwave-safe dish. Cover and heat on medium power in 30-second intervals, stirring between each to distribute heat evenly. Stop when thoroughly warmed.

FAQs

• What makes the flour dredging important?

The flour mixture helps create a golden, crispy exterior on the chicken while locking in moisture and adding extra flavor through the onion and garlic powders.

• Can I use frozen spinach instead of fresh?

Fresh spinach is recommended for better texture and flavor, but if using frozen, thaw and drain completely to prevent excess water in the dish.

• Why sear the chicken before baking?

Searing creates a delicious golden crust, seals in juices, and develops deeper flavor through the Maillard reaction before finishing in the oven.

• Is the chili flakes optional?

Chili flakes are optional but add a subtle heat that complements the creamy, lemony sauce. You can adjust or omit based on your spice preference.

Lemon Butter Spinach and Artichoke Chicken Recipe

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4.7 from 28 reviews

• Total Time: 29 minutes
• Yield: 4 1x

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Description

Creamy lemon butter spinach and artichoke chicken delivers Mediterranean comfort with elegant simplicity. Cheese-laden protein promises rich flavor that satisfies dinner cravings while celebrating fresh ingredients in one delightful skillet meal you’ll savor completely.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 chicken cutlets or small breasts

Seasoning and Coating:

• 1/4 cup all-purpose/gluten-free flour
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chili flakes (to taste)

Cooking and Flavor Ingredients:

• 2 tablespoons extra virgin olive oil
• 4 tablespoons salted butter
• 1 lemon (sliced + 1/3 cup lemon juice)
• 2 cloves garlic (chopped)
• 2 tablespoons fresh thyme leaves
• 1/2 cup broth
• 1/2 cup salsa verde (optional)
• 2 cups baby spinach
• 1 jar (12 ounces) marinated artichokes, quartered
• 1/3 cup cream
• 1/2 cup grated parmesan cheese

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Instructions

1. Heat the oven to 400° F. Coat chicken with salt and pepper, then dredge in a mixture of flour, onion powder, and garlic powder.
2. In a large skillet over medium-high heat, warm olive oil and sear chicken until golden brown, approximately 5 minutes per side. Transfer chicken to a separate plate.
3. Melt butter in the same skillet, adding lemon slices, minced garlic, thyme, and chili flakes. Cook until butter turns golden and fragrant, about 2 minutes.
4. Pour lemon juice, broth, and salsa verde into the skillet. Toss in fresh spinach and return chicken to the pan. Add artichoke hearts and cream, allowing the mixture to simmer for 2 minutes.
5. Generously sprinkle parmesan cheese over the chicken and sauce. Transfer skillet to preheated oven and bake for 5 minutes until chicken is thoroughly cooked.
6. Garnish with fresh chopped herbs before serving. Plate the chicken with its rich, creamy sauce for a vibrant and flavorful meal.

Notes

• Swap flour for gluten-free alternatives like almond or coconut flour to make the dish celiac-friendly and lower in carbohydrates.
• Reduce cooking time for chicken breasts by pounding them evenly to ensure consistent thickness and prevent dry, overcooked meat.
• Balance the rich, creamy sauce by adding a splash of white wine or using Greek yogurt instead of heavy cream for a lighter version.
• Enhance flavor complexity by toasting dried herbs before adding them to the skillet, which releases deeper, more aromatic notes in the dish.

• Prep Time: 10 minutes
• Cook Time: 19 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 365 kcal
• Sugar: 2 g
• Sodium: 560 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.2 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 110 mg