Spinach Artichoke Chicken

Making Spinach Artichoke Chicken

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1. Season the chicken with the pepper. Heat 1 tbsp of the oil in a large frying pan over medium-high heat and cook the cutlets for 4 minutes on each side, until golden and cooked through. Move to a plate.

   Mark done Start 4 min timer

2. Add the remaining oil and the garlic to the pan and cook for 30 seconds. Pour in the stock, scrape up the browned bits and simmer for 3 minutes.

   Mark done Start 30 sec timer

3. Lower the heat, add the cream cheese and whisk until smooth, then stir in the Parmesan.

   Mark done

4. Add the spinach and artichokes and cook for 3 minutes, until the spinach has wilted. Stir in the lemon juice, return the chicken and its juices and warm through for 2 minutes.

   Mark done Start 3 min timer

Small Things That Help

• Pat the chicken dry before it goes in the pan so it browns instead of steaming.
• If the sauce splits or looks grainy, take the pan off the heat and whisk in a splash of stock.
• Buy artichoke hearts packed in water rather than the marinated kind, which carry oil and extra salt.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Serving Suggestions

• Steamed broccoli
• Cauliflower rice
• Zucchini noodles

Leftovers and Storage

Keeps in the fridge for up to 3 days. Reheat gently with a splash of stock.

Questions About Spinach Artichoke Chicken

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.