Prep Time:
30 minutes
Total Time:
35 minutes
Servings:
4
Ingredients
- 1 pound chicken cutlets
- Kosher salt and freshly ground pepper
- Unbleached all-purpose flour, for dredging
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic (from 3 cloves)
- 1 tablespoon fresh thyme leaves
- 1¼ cups low-sodium chicken broth
- 4 ounces cream cheese, room temperature
- 10 ounces baby spinach (7 cups)
- 1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole
- 3 tablespoons fresh lemon juice
- 1 ounce Parmigiano-Reggiano, finely grated (½ cup packed)
- Steamed rice, for serving (optional)
Directions
STEP 1: Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
STEP 2: Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.