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This creamy spinach artichoke chicken recipe is a lot like Lily's Chicken from Bonefish Grill. It's also an easy, flavorful one-skillet meal.
For those who have not enjoyed one of my favorite restaurant dishes, let me introduce you to skillet chicken smothered with a luxurious lemon cream sauce with spinach and artichokes.
It makes busy weeknights feel like a special treat. And you can certainly make this any day of the week because it only takes 30 minutes and one pan.
Do you love spinach artichoke dip? It's a classic pairing, so you're sure to swoon when you try this dish.
And here's the inside scoop: creamy Salmon Florentine is its charming cousin. We've taken the beloved base from this recipe, tossed in artichokes for earthy depth, and crumbled goat cheese over the top for a creamy, over-the-top tang.
Here's why you'll love this recipe:
- It's quick and easy to prepare.
- There's minimal cleanup because there's just one skillet to clean.
- It brings restaurant-quality flavors home.
- It's a complete meal that's easily turned into a feast.
- You can drizzle the creamy spinach artichoke sauce over anything and everything!
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Ingredient Notes
Here's what you'll need to make spinach artichoke chicken and the creamy sauce:
- Chicken cutlets, thin-sliced chicken breasts, or chicken pounded to an even thickness.
- Fresh spinach or frozen spinach that's been defrosted and pressed to remove excess liquid.
- Artichoke hearts - Look for quartered artichoke hearts or roughly chop whole ones. Marinated artichokes may be used but will impart additional flavors to this dish. We used canned.
- Heavy cream, half and half, or milk can be used. We use heavy cream because it results in the creamiest sauce.
- Goat cheese or feta cheese is sprinkled over the top at serving time. The restaurant version uses slices of fresh goat cheese.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Directions with Pictures
Here's how to make spinach artichoke chicken in a skillet:
Season chicken with salt and pepper. Melt 1 Tablespoon of butter in a large skillet over medium-high heat.
Place chicken in a single layer in the hot skillet. Cook chicken for 4-5 minutes over medium-high heat on each side or until browned and cooked through.
Remove the cooked chicken to a serving dish and cover it with aluminum foil.
Melt the remaining butter in the pan. Add minced garlic and cook for about 1 minute. Add flour and stir to create a roux, about 1 minute more.
Whisk heavy cream, broth, lemon juice, and Parmesan cheese into the pan. Bring the cream sauce to a boil over medium heat and then reduce to low. Simmer for about 5 minutes or until slightly thickened and creamy, whisking occasionally throughout.
Add artichokes and spinach to the pan. Simmer for about 1 minute to wilt the spinach.
Return the chicken to the pan and spoon the sauce over the top. Top with crumbled goat cheese at serving time, and enjoy!
Top Tips
- Prep and measure all the ingredients before you get started. Once the cooking process is underway, it moves very quickly.
- The exact cooking time for the chicken will vary based on the thickness. Use an instant-read thermometer and cook the chicken to an internal temperature of 165°F.
Storage
Store: Transfer leftover spinach artichoke chicken and lemon sauce to an airtight container and refrigerate for 3-4 days.
To Reheat: Reheat in a skillet over low heat, adding a splash of broth to thin the sauce if needed.
Alternatively, microwave on medium power in 30-second intervals, stirring in between, until heated through.
Make it a Meal
Pretend like you're at the restaurant ordering Lily's chicken! Start with a crisp, green salad or Caesar salad. Serve the main course with a seasonal vegetable, such as asparagus, carrots, or zucchini.
Want to get fancy? Make a pesto dipping sauce for your crusty bread and finish it with a fantastic chocolate chip cookie.
Need a little heat? Sprinkle with red pepper flakes.
Low-carb options: loaded cauliflower mash or cauliflower rice.
More Chicken Skillet Meals
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📋 Recipe
Creamy Spinach Artichoke Chicken Skillet (Lily's Chicken)
Ingredients
- 1 pound thin sliced chicken breasts or cutlets
- Salt and pepper to taste
- 2 Tablespoons unsalted butter divided; olive oil can be used to sear chicken instead
- 1 Tablespoon flour
- 3 garlic cloves minced
- Juice of 1 lemon about 2 Tablespoons
- ½ cup heavy cream half and half or whole milk
- 1 cup chicken broth low salt or vegetable broth
- .5 ounces Parmesan cheese grated; about ¼ cup
- 5 ounces baby spinach leaves hard stems removed; chop if desired
- 14 ounces artichoke hearts, quartered broken up
- ½ cup goat cheese crumbled
Instructions
- Season chicken with salt and pepper.
- Melt 1 Tablespoon of butter in a large skillet over medium-high heat.
- Place chicken in a single layer in the pan. Cook chicken for 4-5 minutes over medium-high heat on each side or until browned and cooked through.
- Remove chicken to a serving dish and cover with aluminum foil.
- Melt the remaining butter in the pan. Add minced garlic and cook for about 1 minute. Add flour and stir to create a roux, about 1 minute more.
- Whisk heavy cream, broth, lemon juice, and Parmesan cheese in the pan.
- Bring sauce to a boil over medium heat and then reduce to low. Simmer for about 5 minutes or until slightly thickened and creamy, whisking occasionally throughout.
- Add artichokes and spinach to the pan. Simmer for about 1 minute to wilt the spinach.
- Return the chicken to the pan and spoon the sauce over the top. Top with crumbled goat cheese at serving time, and enjoy!
Notes
- Prep and measure all the ingredients before you get started. Once the cooking process is underway, it moves very quickly.
- The exact cooking time for the chicken will vary based on the thickness. Use an instant-read thermometer and cook the chicken to an internal temperature of 165°F.
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