About
Autumn Chicken is autumn-amazing! Savory, creamy, and deeply, deeply flavorful! The sauce alone is a dream — savory, luscious, luxurious, and infused with tangy artichokes and rich, buttery goodness. With notes of parmesan and bright lemon, Autumn Chicken really does capture the fall feeling!
Ingredients
- 2 tablespoons olive oil
- 2 large chicken breasts, boneless and skinless, sliced in half crosswise, pounded to an even thickness
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon butter
- 1 shallot, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 (14-ounce) can artichoke hearts, drained, roughly chopped
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1/4 cup parmesan cheese, freshly grated, plus more, to taste, for garnish
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
- basil, optional, to taste, freshly chopped, for garnish
Directions
Step 1 -In a large skillet over medium-high heat, add the olive oil.
Step 2 -Season the chicken halves with the salt and the black pepper on both sides.
Step 3 -Add the chicken halves to the hot oil and cook, flipping them once, until they are golden-brown but not quite cooked through, about 4-6 minutes per side.
Step 4 -Transfer the chicken halves to a plate.
Step 5 -Add the butter to the hot skillet and allow it to melt.
Step 6 -Add the shallots to the melted butter and cook, while stirring, until translucent, about 3 minutes.
Step 7 -Add the garlic to the shallot mixture and cook, while stirring, until fragrant, about 1 minute.
Step 8 -Add the spinach and the artichoke hearts to the shallot mixture and cook, while stirring, until the spinach is wilted.
Step 9 -Add the chicken broth, the heavy cream, and 1/4 cup of the parmesan cheese to the spinach mixture and stir to combine.
Step 10 -Reduce the heat to low and allow the spinach mixture to simmer, while stirring occasionally, until it thickens into a sauce, about 2 minutes.
Step 11 -Add the lemon juice to the sauce and stir to combine.
Step 12 -Add the salt and the black pepper, as needed, to the sauce and stir to combine.
Step 13 -Add the chicken halves to the simmering sauce and cook until the chicken reaches an internal temperature of 165 degrees F, about 2-3 minutes.
Step 14 -Sprinkle with the red pepper flakes.
Step 15 -Plate the chicken topped with the sauce.
Step 16 -Garnish with the extra parmesan cheese and the fresh basil and serve.
