This chicken dish was quite easy to pull together for a weeknight meal. But despite the fact that it was easy, this thing packed a ton of flavor.
Yes, this is a little higher on the sodium level than normal. This is due to the higher sodium level in the artichoke hearts. The ones available to me in my local store are about 310mg for a serving and 3 servings to a container. There are other, lower, options out there. That said, spread out over 4 servings, it comes to about 320 mg per serving.
Ingredients
2 boneless, skinless chicken breasts, trimmed
1 teaspoon dried thyme
¾ teaspoon pepper
3 tablespoons unsalted butter, divided
1 jar baby artichoke hearts packed in water, patted dry
3 garlic cloves, sliced thin
¼ cup water
1 tablespoon lemon juice
10 ounces baby spinach
3 tablespoons heavy cream
Pat chicken dry with paper towels and sprinkle with thyme and ½ teaspoon pepper. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add chicken and cook until golden brown and chicken registers 160 degrees, about 6 minutes per side. Transfer chicken to plate, tent with aluminum foil, and let rest while cooking vegetables.
Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Add artichokes and garlic and cook until lightly browned, about 2 minutes. Stir in water and lemon juice and cook until fragrant, about 30 seconds. Stir in spinach, cover and cook until wilted, about 3 minutes.
Stir in heavy cream, and remaining ¼ teaspoon pepper and cook until sauce is thickened. Serve chicken with vegetables.
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