4061 Powder Mill Road, Suite 705 • Calverton, MD 20705 • Phone: 301.595.8600 • Toll Free: 877.595.8605

Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream. (Photo by Marcus Nilsson)

Prep Time:
30 minutes

Total Time:
35 minutes



  • 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)


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.

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