Pan-Seared Chicken Breasts with Artichokes and Spinach
By America's Test KitchenPublished on October 15, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed2 teaspoon minced fresh thyme 1 teaspoon table salt, divided¾ teaspoon pepper, divided3 tablespoons unsalted butter, divided2 cups jarred whole baby artichokes packed in water, patted dry3 garlic cloves, sliced thin¼ cup white wine 1 tablespoon grated lemon zest 10 ounces (10 cups) baby spinach ½ cup crème fraîche
Before You Begin
If you can't find crème fraîche, you can substitute sour cream.
Instructions
- Pat chicken dry with paper towels and sprinkle with thyme, ½ teaspoon salt, and ½ teaspoon pepper. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Cook until chicken is golden brown and registers 160 degrees, about 6 minutes per side. Transfer chicken to plate and tent with aluminum foil.
- Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Add artichokes and garlic and cook until lightly browned, about 2 minutes. Stir in wine and lemon zest and cook until fragrant, about 30 seconds. Stir in spinach, 1 handful at a time, until wilted, about 3 minutes.
- Stir in crème fraîche, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper and cook until sauce is slightly thickened and vegetables are well coated with sauce, about 1 minute. Serve chicken with vegetables.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoon minced fresh thyme
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
3 tablespoons unsalted butter, divided
2 cups jarred whole baby artichokes packed in water, patted dry
3 garlic cloves, sliced thin
¼ cup white wine
1 tablespoon grated lemon zest
10 ounces (10 cups) baby spinach
½ cup crème fraîche
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoon minced fresh thyme
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
3 tablespoons unsalted butter, divided
2 cups jarred whole baby artichokes packed in water, patted dry
3 garlic cloves, sliced thin
¼ cup white wine
1 tablespoon grated lemon zest
10 ounces (10 cups) baby spinach
½ cup crème fraîche
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoon minced fresh thyme
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
3 tablespoons unsalted butter, divided
2 cups jarred whole baby artichokes packed in water, patted dry
3 garlic cloves, sliced thin
¼ cup white wine
1 tablespoon grated lemon zest
10 ounces (10 cups) baby spinach
½ cup crème fraîche
Why This Recipe Works
Patting the artichokes dry before cooking helps them brown and develop more flavor in the skillet.
Before You Begin
If you can't find crème fraîche, you can substitute sour cream.
Instructions
- Pat chicken dry with paper towels and sprinkle with thyme, ½ teaspoon salt, and ½ teaspoon pepper. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Cook until chicken is golden brown and registers 160 degrees, about 6 minutes per side. Transfer chicken to plate and tent with aluminum foil.
- Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Add artichokes and garlic and cook until lightly browned, about 2 minutes. Stir in wine and lemon zest and cook until fragrant, about 30 seconds. Stir in spinach, 1 handful at a time, until wilted, about 3 minutes.
- Stir in crème fraîche, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper and cook until sauce is slightly thickened and vegetables are well coated with sauce, about 1 minute. Serve chicken with vegetables.
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