Pan-Seared Chicken Breasts with Artichokes and Spinach | America's Test Kitchen
Crème fraîche adds richness and creaminess to our lemony, herby pan sauce.
Keywords
- Vegetables
- Chicken
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 2 teaspoons 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
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