Creamy Lemon Chicken
with Spinach and Artichokes
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Equipment List
- 12 inch Saute Pan
- Tongs
Ingredients
- 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
- 1 tsp Lemon Juice
- 1 tbs Butter
- 4 Chicken Thighs
Preparation Instructions
- Seasoned flour for chicken
- Cook rice or pasta for finished dish
Cooking Instructions
- Preheat to 389°F
- Add 1 tbs 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, sliced thin to pan
- Remove chicken thighs
- Add 1 tbs Garlic, minced 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, sliced to pan
- Taste, and adjust for flavor
- Add 1/4 c Italian Cheese Mix, grated or shaved 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