Ingredients Meat & Poultry Chicken Chicken Breast Recipes Creamy Lemon Chicken with Spinach and Artichokes 4.9 (17) 15 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 16, 2023 Rate PRINT Share Prep Time: 30 mins Total Time: 35 mins Servings: 4 Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream. Cook Mode (Keep screen awake) Ingredients 1 pound chicken cutlets Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dredging 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic (from 3 cloves) 1 tablespoon fresh thyme leaves 1 ¼ cups low-sodium chicken broth 4 ounces cream cheese, room temperature 10 ounces baby spinach (7 cups) 1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole 3 tablespoons fresh lemon juice 1 ounce Parmigiano-Reggiano, finely grated (½ cup packed) Steamed rice, for serving (optional) Directions Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate. Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice. Marcus Nilsson Originally appeared: Martha Stewart Living, September 2018 Rate It PRINT