Recipe Background
Autumn Chicken combines creaminess and spice, making it perfect for cozy evenings.
The first autumn I spent in my cozy little house was truly magical. After a whirlwind of moving boxes and painting walls, the crisp air carried the promise of new beginnings. My cousin came over to help with the chaos, and to pay her back, I promised her a dinner that matched the season. Staring into a half-empty fridge, I fished out a couple large chicken breasts and a can of artichoke hearts. My pantry always boasts a reliable stash of olive oil and garlic, so I knew I'd need those, too. While our laughter filled the house, I pounded the chicken to the rhythm of a new playlist and cooked the shallots until they were sweet and translucent.
A hint of fresh spinach added an earthy touch, reminiscent of childhood leaf piles. As the chicken broth simmered gently with cream and parmesan, I let the warm, buttery aroma wrap around us. A tiny splash of lemon juice seemed like the right thing to do to ensure the dish had a bright finish. Taking a tip from an old chef acquaintance, I let the sauce rest just a minute or two for the flavors to mingle. Before serving, I scattered crushed red pepper flakes, a rebellious touch that was just perfect for the chilly evening.
With a sprinkle of basil and a final dusting of parmesan, the dish was ready. Sitting at my tiny kitchen table, we savored each bite of the Autumn Chicken, surrounded by unpacked boxes and pixie lights. It was the kind of meal that made the house feel like home, full of family warmth and a hint of rebellious spice.
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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