Post by @thehankshouse

Ingredients * 2 lbs boneless, skinless chicken breasts * Salt & black pepper, to taste * 2 tsp garlic powder * 2 tsp onion powder * 3 cloves garlic, minced * 1 cup chicken broth * ½ cup heavy cream * ¼ cup fresh lemon juice * 4 tbsp butter, cut into small pieces * 1 cup artichoke hearts, drained well and roughly chopped * 2 cups fresh baby spinach * ½ cup freshly grated Parmesan cheese * 1 tbsp cornstarch * 2 tbsp cold water * Fresh parsley, for garnish * Lemon slices, optional * Extra Parmesan, optional Directions 1. Preheat oven to 400°F. Lightly spray a 9x13 baking dish with cooking spray. 2. Arrange the chicken in a single layer. Season both sides with salt, pepper, garlic powder and onion powder. 3. In a bowl, whisk together the chicken broth, heavy cream, lemon juice and minced garlic. Pour evenly over and around the chicken. 4. Cut the 4 tablespoons of butter into small pieces and scatter them evenly over the top of the chicken. 5. Cover tightly with foil and bake until the chicken is nearly cooked through. Cooking time will vary depending on thickness: * Thin cutlets (about ½-inch): 15–20 minutes * Medium pieces (about ¾–1-inch): 20–25 minutes * Thick breasts (about 1–1½ inches): 25–30 minutes * Very thick/large breasts: 30–35 minutes 6. While the chicken cooks, whisk together 1 tbsp cornstarch + 2 tbsp cold water until completely smooth. 7. Remove the foil. Pour the cornstarch slurry into the sauce around the chicken and gently stir the sauce to incorporate it. 8. Add the artichoke hearts and spinach, tucking them into the sauce around the chicken. Sprinkle ½ cup Parmesan evenly over the top. 9. Return to the oven uncovered for 8–10 minutes, until the spinach is wilted, the sauce has thickened and the thickest part of the chicken reaches 165°F. 10. Let rest for 5 minutes before serving to allow the sauce to thicken a little more. Finish with fresh parsley, lemon slices and extra Parmesan if desired. -Serve over angel hair pasta, rice or mashed potatoes and spoon plenty of the creamy lemon spinach-artichoke sauce over the top. Enjoy! #fyp #recipes #dinner