Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter (for searing)
  • 2 tbsp unsalted butter (for sauce)
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 5 oz fresh baby spinach, roughly chopped
  • 1 tbsp lemon juice
  • 1/4 tsp crushed red pepper flakes

Instructions:

  1. Combine flour, salt, and pepper in a shallow bowl. Press the chicken cutlets into the mixture until evenly coated, shaking off any excess.
  2. Heat olive oil and 2 tbsp butter over medium-high heat until the butter foams. Add chicken and sear for 3–5 minutes per side until a golden-brown crust forms.
  3. Remove chicken from the skillet and set aside on a plate; they will finish cooking in the sauce.
  4. In the same skillet, melt the remaining 2 tbsp butter. Add shallots and cook until translucent (about 2 minutes), then stir in garlic for 30 seconds until fragrant.
  5. Pour in chicken broth, scraping the bottom of the pan with a wooden spoon to release all the browned chicken bits (fond).
  6. Lower heat to medium. Whisk in cream cheese and heavy cream, stirring constantly until the mixture is smooth and begins to simmer.
  7. Stir in the artichoke hearts and red pepper flakes.
  8. Add the chopped baby spinach and stir until wilted.
  9. Stir in the lemon juice and grated Parmesan cheese until melted and incorporated.
  10. Return the seared chicken cutlets to the skillet and simmer for a few minutes until the chicken is cooked through and the sauce has thickened.