One Skillet Lemon Artichoke Chicken
Ingredients
- 1 lb boneless, skinless chicken breast cut into bite sized cubes
- 3 TBS cornstarch (divided 2 TBS and 1 TBS)
- 1 TBS extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 shallot, diced finely
- 2 cloves garlic, minced
- ¾ cup reduced sodium chicken broth
- 1 can artichoke hearts, drained and chopped
- 1 tsp oregano
- 1 lemon, juiced (reserved) and zested
- 6 ounces baby spinach
- lemon wedges, optional garnish
Instructions
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Add oil to a large skillet and heat on medium heat.
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Add the cubed chicken to a bowl and toss with 2 TBS cornstarch. Add the chicken into the skillet and add salt and pepper. Cook 3 minutes, turning while cooking, and then add the shallot and garlic. Cook 2 minutes while sautéing.
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Add the chicken broth and stir. Cook for 2 minutes. Add artichokes, oregano, and lemon zest, stir.
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Using the fresh lemon juice, mix with 1 TBS cornstarch, then add to the skillet. Turn the heat to high, and once the sauce starts bubbling (20-30 seconds), reduce the heat to low and simmer for 1-2 minutes.
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Add the spinach and cover the skillet. Cook for 2 minutes, then open and stir the mixture to mix in the spinach. Remove from heat and garnish with lemon wedges. Serve immediately.
Recipe Video
Recipe Notes
6 servings per skillet.
Nutritional info per serving: 195 calories, 4 grams fat, 11 grams carbohydrates, 3 grams fiber, 2 grams sugar, and 26 grams of protein. 4 WW points