Dinner: One-Pan Chicken with Artichokes, Spinach, Lemon, and Thyme
This chicken dinner comes together in a snap and is filled with iron-rich spinach and an extra hit of fiber from antioxidant-rich artichokes.
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts skinless, boneless, about 13 oz in total
- Pinch of salt
- ¼ teaspoon pepper
- 3 fresh thyme sprigs
- ½ cup finely diced onion
- 2 tablespoons lemon juice
- ½ cup low-sodium chicken broth
- 1 14-oz can artichoke hearts rinsed, drained, and sliced in half
- 4 cups fresh baby spinach
- 1 tablespoon plain Greek yogurt
- 2 teaspoons lemon zest
- 2 tablespoons fresh thyme leaves removed from stem
Instructions
- In large skillet on medium, heat olive oil to medium high. Pat chicken breasts dry and season with salt and pepper. Place in skillet and cook for 4 to 5 minutes on each side, or until outside is nicely browned and lifts easily from pan. Remove chicken from pan, reduce heat to low, and add thyme sprigs and onion. Stir frequently and cook for 3 to 5 minutes, until onions are soft and translucent. Increase heat to medium and deglaze pan by adding lemon juice and scraping up brown bits from pan surface with wooden spoon. Add chicken broth and continue until bottom of pan is “clean.”
- Add chicken back into skillet. Add artichoke heart pieces evenly in pan, and top chicken with spinach. Cover and let stand 2 minutes, or until spinach has wilted. Remove lid and stir spinach to incorporate evenly through the mixture. Cook, uncovered, for about 2 to 3 minutes, until sauce is reduced slightly. Add yogurt and whisk it into sauce until smooth. Using tongs, lift chicken breasts and place them on top of the spinach and other ingredients. Remove from heat and garnish with lemon zest and fresh thyme leaves.
- To serve, place a chicken breast on each of 2 plates and top with spinach, artichokes, and sauce.
Notes
Each serving contains: 280 calories; 33 g protein; 11 g total fat (2 g sat. fat); 15 g total carbohydrates (3 g sugars, 8 g fiber); 245 mg sodium