Chicken Artichoke Spinach Creamy Skillet

Ingredients

• 6 chicken thighs (boneless and skinless)
• 1- teaspoon salt
• 1 teaspoon lemon pepper
• 1- teaspoon paprika
• 4 garlic cloves finely chopped
• 1 small lemon thinly sliced
• 6 artichoke hearts (canned, sliced in half)
• 2 tablespoons butter
• 5 oz/140 g fresh spinach
• 1/4 cup chicken stock
• 1/4 cup heavy cream

Instructions

1. 1

   Marinate the chicken with salt, lemon pepper and paprika.

2. 2

   Place a heavy bottom skillet on medium high heat. Add 1 tablespoon of butter and once it’s melted, layer the chicken pieces and let it cook for 5 minutes on each side (the chicken would be pretty much cooked through by now). Take the chicken off the pan and keep it aside to used later.

3. 3

   To the same pan, add 1 tablespoon of butter and chopped garlic. Stir it around and scrape the brown bits in the process. Add the spinach and chicken stock. Toss it around and cook for 1 minute.

4. 4

   Layer the artichoke hearts and cook for 2 minutes.

5. 5

   Pour the cream, mix it around and let it simmer for 2 minutes.

6. 6

   Layer the browned chicken and the lemon slices. Cook for 3 more minutes. Check for salt and add any, if needed.

7. 7

   Serve warm.