Creamy Lemon Chicken
with Spinach and Artichokes
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1 Review
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Equipment List
- 12 inch Non-stick Saute Pan
- Tongs
- Plate for chicken
- Plate or shallow bowl for flour seasoning
Ingredients
- 4 Chicken Thighs
- Flour Seasoning for Chicken
- 1 c flour
- 1 Tbsp salt
- 1 Tbsp pepper
- 1/2 c Bacon Bits
- 1/4 c Spring Onion- sliced thin
- 1 tbs Garlic- minced
- 1 c Chicken Broth
- 4 oz Cream Cheese
- 10 oz Baby Spinach
- 1/4 c Fire Roasted Peppers- sliced
- 1/4 c Italian Cheese Mix- grated or shaved
- 8 Baby Artichokes- quartered
- 1 tsp Lemon Juice- freshly squeezed
- 1 Tbsp Butter
Preparation Instructions
- Measure ingredients. Set aside.
- In a shallow bowl or plate, combine flour, salt and pepper. Then dredge the chicken in the flour seasoning.
- Cook rice or pasta for finished dish. Prepare as on package.
Cooking Instructions
- Preheat to 389°F
- Add 1 Tbsp Butter to pan
- Note: Clarify
- Add 4 Chicken Thighs to pan
- Note: Saute skin site down
- Turn when golden brown
- Add 1/2 c Bacon Bits to pan
- Add 1/4 c Spring Onion to pan
- Remove chicken thighs
- Add 1 tbs Garlic to pan
- Add 1 c Chicken Broth to pan
- Note: Reduce broth
- Add 4 oz Cream Cheese to pan
- Note: Reduce heat, and incorporate cream cheese
- Add 10 oz Baby Spinach to pan
- Add 1/4 c Fire Roasted Peppers to pan
- Taste, and adjust for flavor
- Add 1/4 c Italian Cheese Mix to pan
- Note: Melt cheese
- Add 8 Baby Artichokes to pan
- Note: Split, and incorporate
- Note: Adjust seasoning
- Add 1 tsp Lemon Juice to pan
- Add chicken back in, and reheat
- Check temperature before serving = 165F or higher. Pause recipe if you need to cook longer
Finishing Instructions
- Serve with rice or pasta
Reviews
Laurie & Garret, Cooksy Creators
Made with and served it with pasta. It was a family favorite.
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