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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