Creamy Spinach Artichoke Chicken Skillet (Lily's Chicken)

Serving of spinach artichoke chicken with a lemon cream sauce on a plate.

Creamy Spinach Artichoke Chicken Skillet (Lily's Chicken)

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 2 35

Total Time 25

Servings servings

Calories 551kcal

Author Marjory Pilley

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

See step-by-step pictures, ingredient collage, serving ideas, and more above.

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.

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.

Nutrition