Spring recipes are here (and before we know it, we’ll be on to summer recipes). I’m embracing and loving 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. The lighter recipes I’ve been sharing have me the most excited. The dishes we’ve made this past month have felt special and very fitting for this time of year. I’ve really been enjoying cooking, especially springtime cooking. As I mentioned on Monday, those pot roast gyros are one of my favorite recipes to date! 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 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. 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! 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!
