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All the comfort of warm spinach-artichoke dip—only dinner-worthy. Pan-seared garlicky chicken in a light lemon butter sauce with fresh thyme, spinach, artichokes, and parmesan cheese to make it cozy. Serve this chicken with crusty bread for dipping into that yummy lemon sauce! Add a salad on the side to round this meal out. Perfection! Make it on a busy weeknight or for casual company. Simple steps, big flavor, and easy to tweak with what’s in the fridge.
Why you’ll love this recipe
- Familiar dip flavors in a full, satisfying meal.
- One-pan friendly with pantry staples; easy to adjust richness, spice, and add-ins.
Ingredient Notes
- Chicken: Chicken breasts will be leaner, but chicken thighs will be juicier and more forgiving. Pat very dry for better sear.
- Spinach: Fresh preferred, but frozen works too..thaw and squeeze very dry to avoid watering down the sauce.
- Artichokes: Marinated is best for flavor, canned can work too. Drain well; pat dry to prevent splattering.
- Creamy elements: Cream, cream cheese, or a splash of milk with grated Parmesan
- Acid & brightness: Lemon juice/zest or a spoon of brine from the artichokes to balance richness.
- Add a little heat: Red pepper flakes or Calabrian chili for warmth.
Recipe Inspiration
Spring recipes are here! I’m embracing this season we’re in, the longer days are just wonderful. The warming temperatures have me dreaming of summertime (and South Florida, which is where I would love to be right now). And all of the flowers that are growing left and right are so beautiful.
I love highlighting seasonal ingredients, and two of my favorites this time of year are spinach and artichokes. I haven’t shared many recipes with this combination of produce, so I’m always a happy girl when I have a new recipe to share!
This is a really great one-skillet saucy, lemony butter chicken. It’s a breeze to make any night of the week.
I like to serve this with warm ciabatta bread (the Whole Foods ciabatta is really great) and a fresh salad. The bread is a must, it’s delicious for dipping in the sauce.
Here Are The Details
Step 1: season the chicken
Salt and pepper the chicken. For this recipe, I use thinly sliced chicken breasts. You can also switch it up and use pork chops. I’ve actually made this both ways, and if you enjoy pork chops, they’re a great option.
Dredge the chicken through a mix of flour, onion powder, and garlic powder.
Step 2: sear the chicken
Working in an oven-safe skillet, sear the chicken over medium heat until it’s golden on both sides, then remove it from the pan.
Step 3: make the lemon butter sauce
In that same pan, add a few slices of butter, a sliced lemon, chopped garlic, and fresh thyme.
At this point, everything in the skillet should smell delicious. Let the butter cook until browned. Now add lemon juice and broth.
Mix in the spinach and artichokes.
Step 4: finish up the dish
Slide the chicken into the sauce and sprinkle over a handful of grated Parmesan cheese.
Bake for 5 to 10 minutes to finish cooking the chicken.
Now serve the dish as you desire and enjoy!! I threw some fresh herbs on top like basil or cilantro – whatever you have on hand. You could also add red chili flakes or capers for more flavoring. It’s a real crowd-pleaser and comes out of the oven looking pretty and smelling even more delicious.
Perfect for an easy weeknight dinner, but also great for entertaining. It really brightens the table!
Variations
Lighter: Swap part of the cream for milk; finish with extra lemon and herbs (sauce will be thinner).
Dairy-free: Use full-fat coconut milk or a plant creamer; expect a slightly sweeter, less “cheesy” profile—counter with lemon and extra salt.
Add carbs: Spoon over orzo, rice, or pasta; the sauce will loosen on contact—reduce slightly beforehand for a thicker cling.
Extra veggie: Fold in peas or chopped roasted peppers for color and sweetness.
More heat: Chili flakes or a spoon of Calabrian chili paste.
Can I use frozen spinach?
Yes, thaw and squeeze out as much liquid as possible so the sauce stays creamy (frozen keeps a softer texture than fresh).
Chicken breast vs Chicken thighs – what’s better here?
Both work; thighs are juicier and more forgiving, while breasts are leaner. Use similar sizes for even cooking and a dry surface for better sear.
How do I keep the sauce from curdling?
Lower the heat before adding dairy, whisk until smooth, and avoid rapid boiling. If it splits, whisk in a splash of warm broth to emulsify.
Can I make it dairy-free?
Use a rich plant-based creamer or coconut milk and balance with extra lemon and salt; texture stays silky but flavor is less “cheesy.”
Looking for other easy weeknight dinners? Here are some favorites.
Easy Greek Sheet Pan Chicken Souvlaki and Potatoes
Browned Garlic Butter Creamed Corn Cheese Ravioli
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this Lemon Butter Spinach and Artichoke Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemon Butter Spinach and Artichoke Chicken
Servings: 4
Calories Per Serving: 552 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 chicken cutlets or small breasts
- salt and black pepper
- 1/4 cup all-purpose/gluten-free flour
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 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
- chili flakes
- 1/2 cup broth
- 1/2 cup salsa verde (optional)
- 2 cups baby spinach
- 1 jar (12 ounce) marinated artichokes, quartered
- 1/3 cup cream
- 1/2 cup grated parmesan cheese
Instructions
- 1. Preheat oven to 400° F. Season the chicken with salt and pepper. Place the flour, onion powder, and garlic powder in a shallow bowl and dredge the chicken through the flour mix.2. Heat 2 tablespoons olive oil and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet.3. To the skillet, add the butter, lemon slices, garlic, thyme, and chili flakes. Cook for 2 minutes until the butter browns. Add the lemon juice, broth, salsa verde, if using, and spinach. Slide the chicken and any juices left on the plate back into the skillet. Add the artichokes. Pour in the cream. Simmer 2 minutes.4. Sprinkle over lots of parmesan, then bake for 5 minutes until the chicken is cooked through.5. Serve the chicken and sauce with fresh herbs.
This post was originally published on April 17, 2024
Amazing. Family devoured it. They’re not the biggest fans of lemon recipes but I am and decided to make this and man left no crumbs
Thank you SO much Alexandra! I am sooo glad you loved this recipe! The lemon flavor definitely makes this one special! 🙂 xT
I am excited to try this! I will need to double it for my guest dinner. Is there any part of this that can be made ahead of time? Thanks so much!
Hi Melissa,
Sure, you could make through step 3, cover with foil, and then complete the baking once you are ready to serve. I hope you love this recipe, please let me know if you give it a try! xx
This was delicious! Will be making it regularly.
Hi Ashley,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Happy Friday!
Tieghan, this recipe is so delicious! The best meal we have had all week. My husband and I cooked this together and it was quick and easy to follow your directions. So good. Thank you,
Janet
Thanks so much, Janet:) I am so glad to hear you have been enjoying this recipe, I appreciate you making it! xx
This is definitely one of my favorites of yours !!! I have made it twice in the last two weeks. I make it as, only using canned coconut milk instead of cream because of what we had on hand ! Absolutely dreamy!
Thanks a lot, Stephanie! I appreciate you making this recipe and your comment, love to hear it turned out well!🌼
I am going to agree with Lisa. There is too much lemon in this recipe. I will add the slices in the future and eliminate the 1/3 cup of juice. I was a bit unclear if I was to add the marinade in the artichokes, so I did for more sauce, and it was fine. This recipe was supper simple and a great week night meal. I served it over red lentil pasta that was mixed with zucchini zoodles. Below are a few of my other adjustments to lighten this recipe
1. Used 1 TBLS oil to saute chicken
2. Used 1 TBLS butter
3. Blended cottage cheese 1/2 cup for the cream
4. I feel it would be better to mix in cream and artichokes before placing the chicken back in the pan
5. I baked it for 10 minutes without the parm . I removed the pan and sprinkled lots of freshly grated parm on and then placed it back in the oven for 5 min. I wanted to ensure the chicken was cooked
Hi Jackie,
Thank you so much for trying this recipe and sharing your detailed notes. I’m glad that you will make it again! xT
you don’t mention when to add the cream?
Hi Julie,
The cream is added at the end of step 3:) Please let me know if you have any other questions! xx
Hello! What’s the oven step for? I just see a note to preheat?
Hi Makayla,
You are going to put this dish in the oven in step 4. Please let me know if you have any other questions! xx
This recipe is ridiculously good and easy! I made it for a family dinner and then again for me and husband.
Hey Diane,
Happy Sunday!! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
Delicious!! Adding to favorites.
Hey Sarah,
Amazing!! Love to hear this recipe was enjoyed, I appreciate you making it! Have the best weekend:) xx
this was so delicious my 4 year old and husband loved it.
Hey Lindsey,
Fantastic! Thanks so much for trying this dish, love to hear it was a winner! xxT
Made this turned out delicious 😋. I truly loved it, will be making it again
Hey Adriona,
Awesome!! So glad to hear you enjoyed this recipe, thanks so much for making it! Have the best weekend! xxT
Love this recipe. Have made several times. Delicious. Even my “fussy” husband loves it.
Hi Charlene,
Fantastic!! Thanks so much for making this recipe and sharing your comment! So glad to hear it was enjoyed! Have the best weekend:) xxT
It was a bit too much lemon for our taste but easy to fix. The chicken was perfect and will use this for a lot of chicken recipes. Overall, very good and will make again just cutting back on the lemon. Maybe my lemons were a bit too fresh. Thanks for the recipe.
Thanks so much, Lisa! Love to hear this recipe was enjoyed, thanks a lot for making it and sharing your feedback regarding the lemons! Have the best weekend! xx
Followed exactly…incredible!!
Hey Shanen,
Wonderful! So glad to hear you enjoyed this recipe, thanks for trying it! Have the best autumn weekend! xT
Amazing!!! We used boneless skinless thighs instead of chicken breasts and decided not to use the lemon slices. We also increased the amount of spinach. I was skeptical of the salsa verde but I’m so glad I trusted Tieghan because it was such a great flavor boost! Our toddlers loved it! This recipe was so delicious and a definite keeper!!
Thanks so much, Jess! I appreciate you trying this recipe and your feedback, so glad it turned out well! Xx