This impossibly creamy, lemon-packed chicken is tart with a hint of sweet honey. Spring produce, including fresh spinach leaves and diced artichoke hearts, complete the dish. It will leave you singing the praises of spring!
Happy start of a new week! Hope you had a wonderful weekend. Mine was relaxing yet productive, just how I like to spend my “off” days.
My husband and I are moving into a new townhouse in just a few weeks, so as you can imagine we’ve been a little stressed and more than a little busy with packing. I’m breathing a sigh of relief after this past weekend, though, because I got a lot accomplished on that front and as a result feel incredibly less overwhelmed.
It’s all good though: we actually could not be more excited for our digs! For one, the space is about double the square footage as our current place. I’m sure you’ll be shocked to hear that I’m pumped for the new kitchen as well. It’s newly updated with granite counters – with some overhang where I plan to eventually add some stools so we can eat casual meals there! – and has a ton of cabinets. We’re thrilled! Just not excited about the whole process that unfortunately must occur before we get there… But all in good time!
I did manage to take a break to spend some time in my happy place: the kitchen! I was feeling rather inspired by the cool spring breeze and warm sun gracing my town on Sunday and decided to whip up a creamy lemon and honey-based sauce to coat chicken breasts.
I thickened it up by adding coconut milk and arrowroot powder to keep things light. Then I did something amazing… the texture of the sauce reminded me a bit of spinach and artichoke dip… so I decided to go all in and added both of those vegetables to the mix. The result is a savory and slightly sweet dish that I’m going crazy over! I hope you enjoy it, too.
One Pan Creamy Honey Lemon Chicken
Makes 3 large chicken breasts [10 minutes prep + 40 minutes cook time]
1 pound chicken breasts (I used 3 very large pieces)
1/3 cup onion, diced
3 garlic cloves, minced
1 1/2 cups coconut milk
1/2 cup + 1 tablespoon chicken broth
1 lemon (juice + zest)
1 tablespoon honey
3 tablespoons arrowroot powder
6 ounces baby spinach
5 artichoke hearts, roughly diced (I used half of a 14-ounce can)
Olive oil (for sauteing)
Salt and pepper, to taste
Heat 1 teaspoon olive oil in a large saute pan over medium heat. Add the diced onion and saute for 3 minutes or until translucent.
Add the minced garlic to the pan and saute for 1 minute.
Add the coconut milk, 1/2 cup chicken broth, juice of 1 lemon, zest of 1 lemon, honey, and arrowroot powder to the pan. Season with salt and pepper to taste.
Turn up the heat to high and bring to a boil. Once the mixture starts boiling, whisk frequently for approximately 10 minutes or until the sauce has thickened, then reduce to a simmer.
Add the spinach and cover. Once the spinach has wilted, mix in the diced artichoke hearts.
Turn the heat up to medium. Add the raw chicken to the pan and generously season each chicken breast with salt and pepper to taste.
Cook for 5 minutes, then flip and cook chicken for 5 minutes on the opposite side. Add 1 tablespoon chicken broth to the sauce and mix thoroughly.
Flip the chicken again and cover. Cook for an additional 10 minutes or until the chicken is cooked through with no signs of pink inside.
Garnish with lemon wedges (if desired) and serve on its own, alongside green beans and a side salad, or over pasta, quinoa, or rice.