Lemony Creamy Artichoke Chicken Delight

$- 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 - Salt and freshly cracked black pepper - Fresh parsley, finely chopped - Fresh spinach, roughly chopped - Extra virgin olive oil When I make Creamy Lemon Artichoke Chicken, I love how simple the ingredients are. First, you need chicken breasts. They are the star of this dish. I recommend using boneless and skinless ones for ease. Next, artichoke hearts add a nice texture. They bring a unique taste too. I use a can of artichoke hearts for convenience. The creamy sauce is rich and tasty. Heavy cream and chicken broth blend well. This mix makes the dish hearty too. For flavor, I always add lemon zest and juice. The fresh lemon gives it a bright taste. Garlic is a must for that savory kick. And don't forget the salt and pepper to season. For a nice touch, I like to garnish with fresh parsley. It adds color and freshness. Chopped spinach can add more greens to the mix. A drizzle of extra virgin olive oil enhances the flavors too. These ingredients come together to create a delightful meal. {{ingredient_image_2}} - Seasoning the chicken with salt and pepper First, take your chicken breasts. Generously sprinkle salt and cracked black pepper on both sides. This adds great flavor to the chicken. - Searing the chicken in a skillet Heat a large, non-stick skillet over medium-high heat. Add extra virgin olive oil until hot. Carefully place the seasoned chicken in the skillet. Sear each side for 6-7 minutes. You want a nice golden-brown crust. Once cooked, remove the chicken and set it aside on a plate. - Sautéing garlic in the skillet Lower the heat to medium. Add minced garlic to the same skillet. Sauté for about 1 minute until fragrant. Stir often to avoid burning. - Adding artichokes, broth, and cream Gently add quartered artichoke hearts to the skillet. Mix them with the garlic. Then, pour in the chicken broth and heavy cream. Stir until everything combines and bubbles begin to form. - Infusing the sauce with lemon Sprinkle in lemon zest and add fresh lemon juice. Raise the heat a little to bring the mix to a gentle simmer. This helps all the flavors blend together nicely. - Incorporating the seared chicken and spinach Place the seared chicken back in the skillet. Spoon the creamy sauce over the chicken. Let it simmer for 5 minutes. This will warm the chicken through. Next, gently fold in chopped spinach. Allow it to wilt for about 2 minutes. This keeps the spinach bright and full of nutrients. - Recommended cooking temperatures and times: Cook the chicken at medium-high heat. Sear each side for 6-7 minutes. Make sure the chicken reaches 165°F to be safe to eat. - How to achieve a golden-brown crust: Season the chicken well with salt and pepper. Use a hot skillet with olive oil. Don't move the chicken around too much while it cooks. Let it sit to form that lovely crust. - Ideal side dishes to complement the meal: Fluffy rice works great. Garlic bread is excellent for soaking up the sauce. Steamed vegetables add color and nutrients. - Tips for garnishing the dish: Use freshly chopped parsley as a bright garnish. A lemon wedge on the side adds a nice touch. This makes the dish look fresh and inviting. - Additional herbs or spices to elevate the flavor: Try adding fresh basil or thyme for more depth. A pinch of red pepper flakes can bring some heat. - Suggestions for adding extra vegetables: Toss in some cherry tomatoes or zucchini for added color. You can also add bell peppers for a sweet crunch. These will blend well with the creamy sauce. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh garlic and spinach for a more vibrant flavor profile. Fresh ingredients can elevate the dish and enhance its overall taste. Perfectly Sear the Chicken: Ensure your skillet is hot enough before adding the chicken to achieve a golden-brown crust. This not only adds flavor but also helps seal in the juices. Balance the Acidity: Adjust the lemon juice according to your taste preference. If you prefer a milder flavor, start with less and gradually add more until you reach the desired balance. Serve with a Side: This dish pairs wonderfully with fluffy rice or crusty garlic bread, which are perfect for soaking up the creamy sauce and complementing the flavors. {{image_4}} You can easily change some ingredients to suit your taste. Instead of heavy cream, try Greek yogurt. It adds creaminess and a tangy flavor. You can also use coconut cream for a dairy-free option. For the protein, swap chicken for turkey or even fish like salmon or tilapia. Each protein brings a unique taste to the dish. To enhance the dish, incorporate Mediterranean spices. Add oregano, basil, or thyme for a burst of flavor. If you like heat, sprinkle in some chili flakes or add jalapeños. This will give your meal a spicy kick that pairs well with the creamy sauce. You can use fresh, seasonal ingredients to brighten your dish. In spring, add peas or asparagus for crunch. In summer, fresh tomatoes or zucchini work well. During holidays, consider adding cranberries or sautéed mushrooms for a festive touch. These ingredients will keep your meal exciting all year round. To keep your creamy lemon artichoke chicken fresh, place it in an airtight container. Make sure to cool it to room temperature before sealing. Store it in the refrigerator for up to three days. If you want to keep it longer, consider freezing it. When you reheat this dish, do it slowly on the stove. Use low heat in a skillet. Stir the sauce gently to keep it creamy. You can also use a microwave, but cover it loosely to avoid splatters. Heat it in short bursts, stirring in between. To freeze this dish, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space for expansion. It can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove for the best texture. This dish pairs well with many sides. Here are some great options: - Fluffy rice absorbs the creamy sauce well. - Garlic bread adds a nice crunch and flavor. - Steamed vegetables bring color and nutrients. - A simple green salad offers freshness. - Mashed potatoes create a comforting touch. Yes, you can prep this dish ahead of time. Here are some tips: - Season and sear the chicken a day prior. - Prepare the creamy sauce and store it in the fridge. - Combine everything just before serving for best results. - When reheating, do so gently on low heat. - Add a splash of broth to keep the sauce creamy. Yes! Here are some easy swaps: - Use coconut cream instead of heavy cream. - Try almond milk or oat milk for a lighter option. - Nutritional yeast can add a cheesy flavor. - Ensure the chicken broth is dairy-free. - Add lemon juice for that zesty kick. This dish combines flavors of chicken, artichokes, and lemon. You can create a creamy meal fast by following the easy steps. You can try variations by swapping ingredients or adding spices. Remember to store and reheat leftovers properly for later enjoyment. Explore serving ideas and consider dairy-free options for more flexibility. With these tips, you can enjoy this tasty dish and impress your friends or family. Enjoy your cooking!$

Lemony Creamy Artichoke Chicken Delight

A delightful dish featuring tender chicken breasts in a creamy lemon artichoke sauce, perfect for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

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, roughly chopped
1 tablespoon extra virgin olive oil
to taste salt
to taste freshly cracked black pepper
for garnish fresh parsley, finely chopped

Instructions

Generously season both sides of the chicken breasts with salt and freshly cracked black pepper for enhanced flavor.
In a large, non-stick skillet, heat the extra virgin olive oil over medium-high heat. Once hot, carefully add the seasoned chicken breasts. Sear each side for 6-7 minutes until they develop a golden-brown crust and are fully cooked through. Once done, remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for about 1 minute until it's fragrant, stirring constantly to prevent burning.
Gently add the quartered artichoke hearts to the skillet, mixing them lightly with the garlic. Pour in the chicken broth and heavy cream, stirring until everything is well combined and the mixture starts to bubble.
Sprinkle in the lemon zest and drizzle the fresh lemon juice into the sauce. Increase the heat slightly to bring the mixture to a gentle simmer, allowing the flavors to meld.
Place the seared chicken breasts back into the skillet. Spoon the creamy artichoke sauce generously over the chicken. Let the dish simmer for an additional 5 minutes, ensuring the chicken is heated thoroughly.
With a gentle touch, fold in the chopped fresh spinach, allowing it to wilt in the warm sauce for about 2 minutes, ensuring it retains its vibrant color and nutrients.
Taste the sauce and adjust seasoning with more salt and black pepper if needed to achieve the desired flavor balance.

Notes

Serve with fluffy rice or garlic bread to soak up the sauce.

Keyword artichoke, chicken, creamy, dinner, lemon