Chicken Artichoke + Spinach Piccata

I’m a big believer that everyone needs a few recipes in their repertoire that fit in the distinct category of: Delicious. Easy. Quick. Oh, and I should mention that the recipes ALSO need to a be a crowd-pleaser. Because no one has time for sub-par performance reviews! This delectable meal will fit the bill beautifully! Please let me introduce you to my glorious Chicken, Artichoke + Spinach Piccata.

I love this Chicken, Artichoke + Spinach Piccata because it not only comes together in a snap (if you have it all prepped ahead of time, of course, because we aren’t magicians, people!), but my version is quite healthy. I added additional vegetables to my version with the artichokes and spinach. We ALL need more greens in our lives-can I get an AMEN?! And, it seems that when I add spinach in a dish that is supported by a silky-lemony-garlicky sauce, no one usually complains about it!

Chicken Piccata can be made with all sorts of chicken cuts, too, but I chose chicken thighs for my version. If you prefer chicken breasts, by all means, use those. However, please make sure your chicken cuts are thin (butterflied or otherwise just sliced horizontally), or you’ll run the risk of overcooking the outside before the inside is fully cooked.

Lastly, I should mention that the sauce is amazing. It’s lemony, garlicky, salty and silky. Yum-o, right? A word of caution here: it can become overthickened if left on the heat a little too long. IF that happens, just add a splash more chicken bone broth and you’ll be golden!

Enjoy this one and PIN IT for later. You will make it again later, I promise! After that, head back to the blog for all sorts of exciting and delicious recipes right at your fingertips!

Until next time…Eat Well. Travel Often. Love Much.

xoxo

 

Slice chicken thighs horizontally (called “butterfly”) if the chicken thighs are thick in certain spots. You want these pieces of meat to be fairly thin. Lightly season with salt + pepper and set aside.; In a large skillet, heat 1-2 T. extra virgin olive oil on medium heat. Add the chicken pieces to the pan and sear on both sides, cooking for about 2 minutes each side. Work in batches if you need to as you want to sear and brown the chicken, not overcrowd the pan.; Transfer the chicken to a separate plate.; In the now empty skillet, heat another tablespoon of extra virgin olive oil and cook the garlic and dried thyme for a minute, just until fragrant. Now add the bone broth and lemon juice, scraping the bottom of the pan to loosen any brown bits that may have developed (the brown bits are what make your meal really yummy!). Bring this mixture to a boil and cook until it’s reduced.; Add 1 T. water to the arrowroot powder to form a slurry. (A slurry is just a thickening mixture.) Whisk it together with a fork to make sure no lumps appear. Pour the arrowroot powder mixture into the pan, simmer gently for about 3- minutes until it’s thickened and reduced to about 1/2 cup or so. The mixture should be thick enough to coat the back of a spoon but not thick and “gloppy.” If it appears too thick, then add a little more bone broth.; Keeping the heat on low, add the artichoke hearts, spinach and capers (if using) and cook on low until spinach wilts, about 2 minutes.; Return the chicken and juices that have collected on the plate to the pan and coat with the sauce. Cook for another 1-2 minutes and make sure the whole mixture is nicely incorporated.; Garnish with parsley (optional) and serve immediately. Enjoy![/lt_recipe