Lemon chicken with artichokes and spinach
1
Points®
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 skinless boneless chicken breast
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
8 oz, sliced
Canned artichoke hearts, drained
14 oz, drained and halved
Spinach
5 oz, baby leaves
Capers
1 Tbsp, chopped
Instructions
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.
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