Lemon chicken with artichokes and spinach
2
Point(s)
Total Time
23 min
Prep
8 min
Cook
15 min
Serves
4
Difficulty
Easy
This quick and easy chicken and vegetable entrée is ready in less than 25 minutes. We have utilized a variety of smart convenience items to get this delicious skillet dish on the table quickly: fresh pre-sliced mushrooms, canned artichokes, and triple-washed, ready-to-use baby spinach that does not require de-stemming. You will sometimes see cremini mushrooms labeled as baby bellas in grocery stores. Purchase one medium lemon, which yields 2 to 3 tablespoons juice and 2 teaspoons zest, for this recipe. The lemon broth-based sauce mixture gets a little help thickening from neutral-flavored cornstarch. The capers add a wonderful briny bite.
Ingredients
Reduced-sodium chicken broth
¾ cup(s)
Lemon zest
2 tsp
Fresh lemon juice
3 Tbsp
Cornstarch
1 Tbsp
Sugar
1 tsp
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce)
Dill
1 Tbsp, fresh, chopped
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Olive oil
2 tsp
Cremini mushroom(s)
8 oz, sliced
Canned artichoke hearts without oil
14 oz, drained and halved
Fresh spinach
5 oz, baby leaves
Capers
1 Tbsp, chopped