Pan-Seared Chicken Breasts with Artichokes and Spinach

Name: Pan-Seared Chicken Breasts with Artichokes and Spinach
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 2 teaspoon, minced fresh thyme; 1 teaspoon, table salt, divided; 3/4 teaspoon, pepper, divided; 3 tablespoons, unsalted butter, divided; 2 cups, jarred whole baby artichokes packed in water, patted dry; 3 , garlic cloves, sliced thin; 1/4 cup, white wine; 1 tablespoon, grated lemon zest; 10 ounces (10 cups), baby spinach; 1/2 cup, crème fraîche

Main Courses
Chicken
Vegetables
Weeknight

Appears in Cook's Country December/January 2020

Crème fraîche adds richness and creaminess to our lemony, herby pan sauce.

SERVES 4

TIME 30 minutes

Pan-Seared Chicken Breasts with Artichokes and Spinach

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