Season both sides of the chicken cutlets with the old bay seasoning, garlic powder, red pepper flakes, salt, and pepper. This step is crucial as it sets the foundation for flavors in the dish. Make sure to coat the chicken evenly, allowing the spices to infuse.
Heat the olive oil in a large heavy-duty pan over medium-high heat. Once the oil is shimmering, it’s time to add the seasoned chicken. Sear the chicken for 2 to 3 minutes per side until it develops a golden-brown crust. This not only enhances the flavor but also locks in moisture.
Remove the cooked chicken from the skillet and set it aside. In the same skillet, add the butter and onion. Cook for 3 to 4 minutes or until the onion becomes tender and slightly golden. Stir occasionally to ensure even cooking.
Add the minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning. The aroma of the garlic will fill your kitchen, making it hard to resist!
Pour in the low sodium chicken broth and bring the mixture to a simmer. This will lift all the delicious bits from the bottom of the pan, infusing the broth with incredible flavor.
Lower the heat and stir in the heavy cream and parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly. This creamy mixture is the heart of the Creamy Spinach Artichoke Chicken.
Next, stir in the drained artichokes and spinach. Allow the mixture to simmer for 2 to 3 minutes or until the spinach has wilted and everything is heated through. Taste the sauce and adjust the salt as needed.
Return the cooked chicken to the pan and drizzle with the fresh lemon juice if using. Let it simmer for a minute to meld all the flavors together.
Serve the Creamy Spinach Artichoke Chicken immediately alongside your favorite sides, like rice, mashed potatoes, or pasta. Enjoy the warm, inviting flavors that this dish brings!
