Ingredients
Equipment
Method
- Melt 1 tablespoon of butter in a skillet over medium heat. Arrange the chicken breast slices in the pan and season with salt and pepper.
- Sear the chicken for 5–8 minutes on each side until golden on the outside. Remove the chicken to a plate and keep covered.
- Add 1/2 tablespoon butter to the same skillet. Toss in the grape tomatoes and sauté until they blister and develop some char. Transfer to the plate with the chicken.
- Melt another 1/2 tablespoon butter in the skillet. Add the drained artichoke hearts and spinach, cooking until the spinach wilts and the artichokes start to brown. Move both to the plate.
- Melt the remaining tablespoon of butter in the skillet. Stir in the minced garlic and cook for about 30 seconds. Sprinkle in the flour and cook, stirring, for an additional 30 seconds.
- Pour in the lemon juice and chicken stock while stirring over low heat. Simmer for around 2 minutes, until the sauce is slightly thickened.
- Return the chicken, tomatoes, spinach, and artichokes to the skillet. Gently toss everything so it is coated in the sauce, and adjust seasoning if needed.
- Let the mixture simmer together over low heat for 1 minute, allowing the flavors to meld.
- Serve right away, paired with rice, pasta, or any side you like.
Nutrition
Notes
Boneless, skinless chicken thighs can be swapped in for extra juiciness, though they may need a few more minutes to cook. For a dairy-free dish, use olive oil or plant-based butter instead. Make sure to drain and pat the artichokes dry so they brown well in the pan. Leftovers can be kept in the fridge for up to three days and should be reheated gently with a bit of chicken stock to keep the sauce from getting too thick. This dish is excellent served with rice, orzo, roasted potatoes, or even crusty bread to soak up the sauce.