Lemon chicken with artichokes and spinach

Total Time
23 min
8 min
15 min
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.


Reduced-sodium chicken broth

¾ cup(s)

Lemon zest

2 tsp

Fresh lemon juice

3 Tbsp


1 Tbsp


1 tsp

Uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-ounce)


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


1 Tbsp, chopped


  1. Combine the broth, zest, lemon juice, cornstarch, and sugar in a small bowl; set aside.
  2. Sprinkle both sides of each chicken breast with the dill, salt, and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and almost cooked through, about 3 minutes on each side. Transfer to a plate; keep warm.
  3. Heat the remaining 1 teaspoon oil in same skillet. Add mushrooms and cook until browned, about 6 minutes. Add the artichoke hearts and spinach and cook, stirring often, until the spinach is wilted, about 2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the chicken and capers and cook until heated through, about 1 minute. Yields 1 chicken breast with 3⁄4 cup vegetable mixture per serving.