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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.
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  • In a shallow bowl or plate, combine flour, salt and pepper. Then dredge the chicken in the flour seasoning.
    Step Image
  • 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


  • Reviewer Profile Photo

    Laurie & Garret, Cooksy Creators

    Made with and served it with pasta. It was a family favorite.

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