One-Pot Creamy Lemon Chicken with Spinach & Artichokes | Easy Weeknight Dinner

Introduction

Oh, you know those nights, right? The ones where the thought of doing a million dishes after a long day just makes you want to order takeout. Well, get ready to ditch that! This Creamy Lemon Chicken with Spinach & Artichokes is about to become your new weeknight superhero. It’s the kind of meal that feels fancy enough for company but is so ridiculously easy, you’ll be making it on repeat for yourself. It’s pure comfort in a pot, with bright, fresh flavors that will make your kitchen feel like a cozy bistro.

Why You’ll Love This Recipe

• Fast: We’re talking minimal prep and hands-off cooking time.
• Easy: Seriously, if you can chop an onion, you can make this!
• Giftable: Imagine bringing this to a new parent or a friend feeling under the weather. They’ll be so grateful!
• Crowd-pleasing: Picky eaters and seasoned foodies alike will adore this creamy, flavorful dish.

Ingredients

Let’s gather our goodies! Don’t worry, these are all pretty standard kitchen staples, and picking them up won’t feel like a chore.

• 2 lb boneless, skinless chicken thighs: These are our flavor powerhouses! They stay super moist and tender. Trim off any extra fat and give them a good pat dry – it helps them get that beautiful sear.
• 1 medium sweet onion (about 1 cup), diced: For that sweet, savory base.
• 2 ribs celery (about 1 cup), diced: Adds a lovely subtle freshness and texture.
• 8 garlic cloves, crushed or finely minced: Because is there anything better than fragrant garlic? I love to just give them a good smash with the side of my knife and then chop.
• 2 cups low-sodium chicken stock: The liquid gold that brings it all together.
• 3/4 cup dry white wine (optional, can substitute with additional chicken stock): If you’re a wine lover, a splash adds a wonderful depth of flavor. If not, no worries, more chicken stock is perfectly fine!
• Juice of 1/2 lemon (about 1-2 tbsp), plus more to taste: Our bright, zesty star! This is what cuts through the richness and makes everything sing.
• 1 tsp red pepper flakes: Just a little kiss of heat. You can add more if you like a good kick!
• 10 oz frozen spinach, thawed and well squeezed dry: I love using frozen for convenience. Just make sure to squeeze out as much water as you can – nobody likes a watery sauce!
• 12 oz jar artichoke hearts, drained and quartered: These little guys add a delightful tang and a lovely texture.
• 4 oz cream cheese, cut into cubes and softened: The secret to our incredibly creamy sauce. Let it sit out for a bit so it melts in beautifully.
• 1/2 cup fresh dill, chopped: Fresh herbs make all the difference, and dill is just heavenly with lemon and chicken.
• 3-4 scallions, thinly sliced: For a pop of fresh, oniony flavor and a pretty garnish.
• 1 tbsp olive oil or neutral cooking oil: For getting that perfect sear.
• 1 tsp kosher salt, plus more to taste: Always season as you go!
• 1/2 tsp black pepper: Freshly ground is always best!

How to Make It

Alright, let’s get cooking! Grab your favorite big pot or Dutch oven. This is where the magic happens, all in one place.

1. Sear the Chicken: Heat your olive oil in your pot over medium-high heat. While it’s warming up, season your chicken thighs all over with salt and pepper. Once the oil is shimmery, carefully lay the chicken in the pot. Let it sear for about 3-4 minutes per side, until it’s beautifully golden brown. Don’t overcrowd the pot; you might need to do this in batches. Once seared, take the chicken out and set it aside on a plate.
2. Sauté the Veggies: Now, toss your diced onion and celery into the same pot. Cook them down, stirring now and then, until they’re nice and soft, about 5-7 minutes. They’ll pick up all those yummy browned bits from the chicken.
3. Add Aromatics: Toss in your crushed garlic and red pepper flakes. Stir constantly for just about 1 minute until you can really smell that wonderful garlic aroma. Be careful not to burn the garlic!
4. Deglaze the Pot: Pour in your chicken stock and white wine (if you’re using it). This is where you get to scrape up all those delicious caramelized bits from the bottom of the pot. That’s where so much flavor is hiding! Bring it all to a gentle simmer.
5. Simmer the Chicken: Nestle your seared chicken thighs back into the pot. Turn the heat down to low, pop a lid on, and let it simmer away for 15-20 minutes, or until the chicken is cooked all the way through. You want it to be tender and juicy.
6. Add the Good Stuff: Stir in your thawed and squeezed spinach and the quartered artichoke hearts. Let them cook for about 5 minutes, just until the spinach is wilted and the artichokes are heated through.
7. Get Creamy: Now for the magic! Add your softened cream cheese cubes to the pot. Stir, stir, stir! Keep stirring until the cream cheese melts into a lusciously creamy sauce that coats everything.
8. Brighten it Up: Stir in your lemon juice and chopped fresh dill. Oh, that smell! It’s already incredible.
9. Taste and Adjust: This is your chance to make it perfect for you. Taste the sauce. Does it need a little more salt? A bit more pepper? Maybe another squeeze of lemon for extra brightness? Go for it!
10. Garnish and Serve: Ladle this glorious creation into bowls and sprinkle generously with your thinly sliced scallions. It’s ready to be devoured!

Substitutions & Additions

This recipe is wonderfully flexible! Feel free to play around and make it your own.

• Chicken: Boneless, skinless chicken breasts work too, but you’ll want to cook them for a shorter time (about 10-12 minutes) to avoid them drying out.
• Veggies: Have some mushrooms? Slice them up and sauté them with the onions and celery. A handful of sun-dried tomatoes would also add a lovely punch of flavor.
• Herbs: Don’t have dill? Fresh parsley or chives would also be delicious.
• Spice: If you’re a big fan of heat, a pinch of cayenne pepper can be added with the red pepper flakes.
• Serving: This is fantastic served over pasta, rice, quinoa, or with a crusty bread for dipping into that amazing sauce.

Tips for Success

A few little tricks to make this recipe sing!

• Don’t Skip Squeezing the Spinach: I can’t stress this enough! Excess water will dilute your beautiful sauce.
• Softened Cream Cheese: Make sure your cream cheese is softened. It will melt into the sauce much more smoothly and prevent any clumpy bits.
• Seasoning is Key: Taste and adjust the seasoning at the end. It’s the easiest way to elevate any dish.
• Prep Ahead: You can chop your onion, celery, and garlic a day in advance and store them in an airtight container in the fridge.
• Make it Ahead: This dish is actually quite delicious reheated! The flavors meld even further. Just reheat gently on the stovetop or in the microwave.

How to Store It

Leftovers are your friend with this recipe! Once cooled, store any remaining Creamy Lemon Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.

FAQs

Got questions? I’ve got answers!

• Can I use chicken breasts instead of thighs? Yes, you can! Just be sure to adjust the cooking time. Chicken breasts cook faster, so simmer them for about 10-12 minutes to ensure they’re cooked through but still moist.
• What if I don’t have white wine? No problem at all! Simply substitute the white wine with an equal amount of extra chicken stock. The flavor will still be wonderful.
• How do I make this dairy-free? You could try using a dairy-free cream cheese alternative and a splash of unsweetened plant-based milk (like cashew or oat) to help achieve creaminess. The texture might be slightly different, but it should still be delicious!