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To make this dish, you need: - 4 boneless, skinless chicken breasts - 1 can (14 oz) artichoke hearts, drained and quartered - 1 cup heavy cream - 1 cup chicken broth - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 4 cloves garlic, minced - 1 cup fresh spinach These ingredients create the heart of our creamy lemon artichoke chicken. The chicken breasts provide a nice base, while the artichokes add a unique flavor. Heavy cream and chicken broth combine to form a rich sauce. You will also need: - 1 tablespoon olive oil - Salt and pepper to taste Olive oil helps to sear the chicken. Salt and pepper are vital for enhancing the dish's flavor. Seasoning the chicken well ensures every bite tastes great. To elevate your meal, consider the following: - Fresh parsley, chopped (for garnish) - Fluffy rice or garlic bread (as sides) Garnishing with fresh parsley adds color and freshness. Serving the chicken with rice or garlic bread helps soak up the delicious sauce. Enjoying a side with this dish makes it even more satisfying! {{ingredient_image_1}} To start, take your chicken breasts and season both sides with salt and pepper. This simple step adds flavor to the chicken. Next, it's time to sear the chicken. In a large skillet, heat up some olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook them for 6 to 7 minutes on each side. You want them to be golden brown and fully cooked. After that, remove the chicken from the skillet and set it aside. This step helps lock in the juices. Cooking the chicken well is key to a great meal. Make sure your skillet is hot before adding the chicken. This helps create a nice crust. A good crust adds texture and flavor. Don't rush this part. Let the chicken cook without moving it too much. After searing, let it rest. This keeps the chicken moist and tender. Now, let’s make the sauce! Lower the heat to medium in the same skillet. Add minced garlic and sauté for about 1 minute. You want it to smell great, but don’t let it burn! Next, add the quartered artichoke hearts to the skillet. Stir gently to mix them with the garlic. Then, pour in the chicken broth and heavy cream. Mix everything well to combine. Now, stir in the lemon zest and lemon juice. This adds a bright, fresh flavor to the sauce. Bring it to a gentle simmer. Once the sauce is simmering, return the cooked chicken to the skillet. Spoon the creamy artichoke sauce over the chicken. Let it simmer for about 5 minutes to heat everything through. Finally, fold in the fresh spinach. It will wilt quickly in the warm sauce. This adds color and nutrients to your meal. Adjust the seasoning with salt and pepper if needed. Your creamy lemon artichoke chicken is now ready to serve! To get the creamiest sauce, use heavy cream. It gives a rich texture. Adding lemon juice adds brightness without thinning it. Heat the sauce gently. This keeps it from curdling. Stir often while it simmers. You can also add more chicken broth for a lighter sauce. For juicy chicken, start with thin breasts. This helps them cook evenly. Always season with salt and pepper first. Sear the chicken in hot olive oil. This creates a nice crust. Cook each side for 6-7 minutes. Avoid moving it around too much. Let it rest before slicing. This keeps the juices inside. Add fresh herbs for more flavor. Basil or thyme work well with lemon. You can also mix in capers for a briny touch. For heat, sprinkle red pepper flakes. They add a nice kick. Lastly, serve with fluffy rice or crusty bread. This helps soak up the creamy sauce. Pro Tips Use Fresh Ingredients: Fresh lemon juice and zest will elevate the flavor of the dish, giving it a vibrant taste that complements the creamy sauce. Don’t Overcook Spinach: Add the spinach towards the end of cooking to retain its color and nutrients, ensuring it wilts perfectly without becoming mushy. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with Greek yogurt or a lower-fat cream alternative. Perfect Pairings: Serve this dish with a side of garlic bread or over a bed of rice or pasta to soak up the delicious creamy sauce. {{image_2}} If you follow a gluten-free diet, you can easily adjust this recipe. Use gluten-free chicken broth instead of regular broth. Many brands offer gluten-free options. Always check the labels to be sure. This change keeps the dish delicious and safe for your needs. Heavy cream makes this dish rich, but you can swap it out. For a lighter option, use half-and-half. You can also use coconut cream for a dairy-free choice. Just note that coconut cream will add a slight coconut flavor, which can be nice! For a vegetarian twist, leave out the chicken. Use firm tofu or jackfruit instead. Cook them in the same way as the chicken. You can also add more veggies like mushrooms or zucchini for extra flavor. The creamy lemon artichoke sauce pairs well with these choices. To keep your creamy lemon artichoke chicken fresh, let it cool first. Place it in an airtight container. Make sure to store it in the fridge. It will last for about 3 to 4 days. If you want to keep it longer, consider freezing it. When you’re ready to enjoy leftovers, reheat gently. You can use the microwave or a skillet. If using a skillet, add a splash of chicken broth to keep it moist. Heat over low until warmed through. Avoid high heat, as it may dry out the chicken. Freezing is a great option for longer storage. Portion the chicken into freezer-safe bags or containers. Make sure to remove as much air as possible. Label them with the date. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use frozen artichokes. Just thaw them first. Frozen artichokes tend to have a firmer texture. This can add a nice bite to your dish. They also have great flavor. Cut them into quarters like canned artichokes. Drain any excess water before adding them to the skillet. To spice it up, add red pepper flakes. Start with a pinch and taste as you go. You can also use hot sauce for a kick. Another option is to add diced jalapeños for heat. If you like bold flavors, try adding a splash of sriracha. Balance the heat with the creamy sauce. This dish pairs well with several sides. Here are some great options: - Fluffy rice - Garlic bread - Quinoa - Steamed broccoli - Roasted vegetables - A fresh garden salad These sides soak up the creamy sauce and add color to your plate. Choose what you love and enjoy! This recipe for Creamy Lemon Artichoke Chicken covers key ingredients, step-by-step instructions, and helpful tips. You can customize it with variations and clear storage info. Use frozen artichokes or make it spicier as you like. This dish is not only tasty but also easy to make. With these tips, you can craft your own perfect meal. Enjoy making this dish for yourself or to impress others!

Creamy Lemon Artichoke Chicken

A delicious and creamy chicken dish with artichokes and a hint of lemon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 can artichoke hearts, drained and quartered
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1 cup fresh spinach
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Season the chicken breasts with salt and pepper on both sides.
  • In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 1 minute until fragrant, but be careful not to burn it.
  • Add the quartered artichoke hearts to the skillet, stirring gently. Pour in the chicken broth and heavy cream, and mix until well combined.
  • Stir in the lemon zest and lemon juice. Bring the mixture to a gentle simmer.
  • Place the cooked chicken breasts back into the skillet, spooning the creamy artichoke sauce over the top. Allow it to simmer for about 5 minutes to heat through.
  • Gently fold in the fresh spinach, letting it wilt in the sauce for about 2 minutes.
  • Taste and adjust seasoning with more salt and pepper if necessary.

Notes

Serve with rice or garlic bread to soak up the sauce.
Keyword artichoke, chicken, creamy, lemon