Description

• 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 1/4 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 (1/2 cup packed)
• Steamed rice, for serving (optional)

• Step 1

  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.

• Step 2

  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.