Creamy Lemon Chicken with Artichoke and Spinach
A dish that is ideal for busy weeknights, since the preparation for the artichokes is already completed, and the chicken bone broth is ready-made. Mixing the fresh-frozen artichokes with steamed artichokes creates an interesting mix of textures, while the spinach lends a bright pop of green color to the mix. Although the original version of this dish can be very rich—featuring four ounces of full-fat cream cheese and eight ounces of grated Parmesan cheese— this rendition is surprisingly light without any compromise in flavor.
This recipe reduces the saturated fat by omitting significant quantities of cream cheese and Parmesan cheese. Instead, a creamy sauce is created with sautéed paper-thin garlic (that dissolves into the liquid), white wine, chicken bone broth, fresh lemon, and a slurry of cornstarch, which acts to thicken it. A hint of Dijon mustard acts as a “secret ingredient” which adds brightness and a touch of heat, while the oregano imparts a herby top note—pairs well with egg noodles, rice, or a fresh salad.
Creamy Lemon Chicken with Artichoke and Spinach
Serves 2
Ingredients
2 chicken thighs, bone-in
Kosher flake salt and fresh ground black pepper
1 cup gluten-free flour
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil, plus an additional 1 tablespoon extra-virgin olive oil
5 large garlic cloves, peeled and thinly sliced on a mandolin
½ tablespoons dried Greek oregano
½ cup frozen artichoke hearts, thawed and quartered if whole
1 cup of Melissa’s Steamed Artichoke Hearts (or drained oil-marinated artichokes)
3 tablespoons white wine
1 cup good-quality chicken bone broth or stock (I recommend Butcher’s Brand)
1 tablespoon fresh lemon juice
1 tablespoon heavy cream
1 teaspoon Dijon mustard
1 cup baby spinach
1 tablespoon lemon juice (optional)
For the cornstarch slurry:
1 tablespoon cornstarch
1 tablespoon warm water
Preparation
Mix until it becomes a milky liquid.
For the chicken:
Sprinkle salt and pepper over chicken thighs. Dredge in flour and shake off excess. Place oil and butter into a medium skillet and heat over medium heat until the mixture is bubbling, and the butter is melted, but not smoking. Add the chicken to the skillet, skin side down, and sauté for 4 minutes. Turn over with tongs and sauté for an additional 3 minutes. Then, remove from the pan and set aside on a plate.
Pour out used oil mixture and wipe skillet clean with a paper towel. Add another tablespoon of olive oil to the skillet. Heat oil on medium-low until warm, then add garlic and oregano; sauté until translucent and fragrant, about 1 minute. Pour white wine, chicken bone broth, and lemon juice into the skillet, then gently shake it back and forth to ensure thorough mixing. Add the cream and mustard and incorporate them with a fork until combined. Then, shake the pan back and forth to create a sauce.
Add chicken thighs and any accumulated juices to the skillet, gently shaking pan back and forth to reduce sauce. Sauté for about 3 minutes until sauce has thickened. Add artichoke hearts and sauté for 2 minutes or until heated through. Add baby spinach and heat till it begins to wilt—about 2 additional minutes. Add cornstarch slurry and shake pan back and forth until sauce has thickened. Taste for seasoning and drizzle an additional tablespoon of lemon juice to adjust acidity, if needed.
