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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
Help please…making now…do I drain the artichokes?? Thanks! Lauren
Hi Lauren,
Yes, you can go ahead and drain the artichokes. Please let me know if you have any other questions! xT
Can this be made the day before serving and reheated? If so, how long and what temperature would I reheat it? Also, if I leave out the salsa verde, would I add more broth?
Hi Kim,
Sure, I don’t see why that wouldn’t work for you. I would cover with foil and reheat on low at 300F. No need to add anything if you don’t use the salsa verde. I hope you love this dish! xT
If I am dairy free, can I use coconut milk instead of cream?
Hi Diane,
Yes, that will work well for you! Please let me know if you give this dish a try, I hope you love it! xT
Any suggestions on how to make this recipe in a bigger quantity, about double? Would it be possible to cook two batches in the skillet and then combines in a a big pan for the oven portion?
Hi Logan,
Unfortunately, I don’t think doubling this recipe would fit into one skillet, unless you have something really big. I would just make 2 batches for best results:) I hope this helps! xx
Hi, I just have a question. I’m not real wild about artichokes, can I leave them out or substitute them for something else?
Hey Michelle,
I suppose that would be okay for you to do, cauliflower might be nice to add! You might also like one of these recipes:
https://fett-weg.today/one-skillet-lemon-butter-chicken-and-orzo/%3C/a%3E%3Cbr /> https://fett-weg.today/lemon-butter-dijon-chicken-and-orzo/%3C/a%3E%3Cbr /> https://fett-weg.today/parmesan-ranch-chicken/%3C/a%3E%3Cbr /> I hope this help! xx
Check the ingredient list, salsa verde and sour cream? Also check Step 5, I didn’t see a reference to orzo or feta sauce and dill. Otherwise, recipe sounds yummy
Hi Jan,
Thanks so much for pointing this out and sorry for any confusion! Everything has been fixed:) Please let me know if you give this dish a try! xT
Cream and Salsa? Yes and when? Orzo? Not in this recipe.
Hey Charlene,
So sorry about that! The cream and salsa verde are going to be added in step 3:) Please let me know if you have any other questions! xT
Tiegan if you are going to make errors daily with the recipes due to copy and pasting old ones…just stop posting daily and focus on like 2 well done recipes a week. This is affecting your reputation.
Do you proofread anything at all before posting? Its getting a bit ridiculous.
Right? Every. Single. Time. Tieghan…look at step 5 in your instructions!
Step 5 must be for a different recipe because feta is not on the ingredient list.
Hi Kim,
Sorry about that! Yes, that was for a different recipe, I fixed everything:) Please let me know if you give it a try! xT
Hi
I don’t think the last line should be in the directions.
“5. Serve the chicken and orzo topped with the feta sauce and dill.”
Hi Sherri,
Thanks for pointing this out, you are correct:) The recipe has been fixed! I hope you love it! xT
What about cream and salsa verde? When add?
Hi Wioletta,
The cream and salsa verde will be added in step 3:) Please let me know if you have any other questions, I hope you love this dish! xT
There are some ingredients listed that do not feature in the recipe. And the recipe includes with a reference to feta and dill that does not connect to the recipe….
Hey there,
Sorry for any confusion! The recipe has been updated with the correct ingredients:) I hope you love this dish! xT
Looks good, when do you add the salsa verde?
I’m asking the same. And where did the feta and dill come from??
Hi Emmy,
My apologies, I updated the recipe with the correct ingredients:) Please let me know if you have any other questions! xT
Hi Kristine,
If you would like to use the salsa verde it’s going to be added in step 3:) Please let me know if you have any other questions! xT
Looks great – but there’s no mention of the feta sauce or the orzo in the recipe. Help!
Also wondering about ingredients. Salsa verde? Cream? Feta? Dill? Something’s off with this. Please clarify.
Hi Eileen,
Everything has been fixed:) My apologies for the confusion! Please let me know if you give this recipe a try! xT
Hi Cate,
So sorry about that, there is no feta sauce in this recipe:) Please let me know if you give it a try! xT
What?? Feta sauce ? Orzo? Dill? Looks like the instruction from another recipe…
5. Serve the chicken and orzo topped with the feta sauce and dill.
Hi Doris,
So sorry about that, I fixed the recipe, everything is correct now! Please let me know if you give it a try! xT