Creamy Lemon Chicken with Spinach and Artichokes

Ingredients

• 1 pound boneless skinless chicken (cut to personal preference)

• olive oil

• salt and pepper

• 1 T minced garlic (3 cloves)

• 1 T fresh thyme or 1 1/2 ts dried thyme (more if you wish)

• 1 1/2 cups chicken broth

• 4 oz. cream cheese at room temperature

• 4-7 cups fresh spinach (depending on your preference)

• 9 oz frozen arthichoke hearts thawed and quartered if whole or use 1 can 

• 3 T lemon juice

• 1/2 cup  parmesean cheese

Instructions

Cook chicken in olive oil seasoning with salt and pepper. Remove to a plate. Cook garlic and thyme in 1 T olive oil until fragrant (10 seconds). Stir in broth and cream cheese until mixture comes to a low boil and cheese is melted. Add spinach and cook, stirring until wilted. Stir in artichokes; cook 1 minute more. Return chicken to pan and simmer until sauce reduces and thickens (about 3 minutes). Remove from heat. Add lemon juice and cheese. Can serve over rice, noodles, quinoa, or zoodles.