The Scoop
Introducing the chicken that put on a cozy sweater, made a creamy sauce, and decided a little chili was absolutely necessary.
Autumn Chicken is everything you want when the temperature drops: golden chicken nestled into a silky Parmesan cream sauce with wilted spinach, tender artichokes, sweet shallots, and a bright squeeze of lemon.
The creamy richness gets just enough attitude from crushed red pepper flakes, making every bite cozy without becoming sleepy.
Ingredients
- 2 tablespoons olive oil
- 2 large chicken breasts, boneless and skinless, sliced in half crosswise, pounded to an even thickness
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon butter
- 1 shallot, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 (14-ounce) can artichoke hearts, drained, roughly chopped
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1/4 cup parmesan cheese, freshly grated, plus more, to taste, for garnish
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
- basil, optional, to taste, freshly chopped, for garnish
Directions
- In a large skillet over medium-high heat, add the olive oil.
- Season the chicken halves with the salt and the black pepper on both sides.
- Add the chicken halves to the hot oil and cook, flipping them once, until they are golden-brown but not quite cooked through, about 4-6 minutes per side.
- Transfer the chicken halves to a plate.
- Add the butter to the hot skillet and allow it to melt.
- Add the shallots to the melted butter and cook, while stirring, until translucent, about 3 minutes.
- Add the garlic to the shallot mixture and cook, while stirring, until fragrant, about 1 minute.
- Add the spinach and the artichoke hearts to the shallot mixture and cook, while stirring, until the spinach is wilted.
- Add the chicken broth, the heavy cream, and 1/4 cup of the parmesan cheese to the spinach mixture and stir to combine.
- Reduce the heat to low and allow the spinach mixture to simmer, while stirring occasionally, until it thickens into a sauce, about 2 minutes.
- Add the lemon juice to the sauce and stir to combine.
- Add the salt and the black pepper, as needed, to the sauce and stir to combine.
- Add the chicken halves to the simmering sauce and cook until the chicken reaches an internal temperature of 165 degrees F, about 2-3 minutes.
- Sprinkle with the red pepper flakes.
- Plate the chicken topped with the sauce.
- Garnish with the extra parmesan cheese and the fresh basil and serve.
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