Garlic Chicken Breast with Artichoke-Spinach Cream, Golden Zucchini and Almonds

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry with paper towels and season both sides with the salt, black pepper, and half of the minced garlic.

2. 2

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until golden. Transfer them briefly to a plate.

3. 3

   In the same skillet, add the sliced almonds and toast for 1 minute, stirring constantly. Remove and set aside for finishing.

4. 4

   Add the artichoke hearts, the remaining minced garlic, dried thyme, and red pepper flakes to the skillet. Cook for 2 minutes over medium heat, stirring so the garlic does not burn.

5. 5

   Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Add the heavy cream and grated Parmesan cheese; stir until the sauce is smooth.

6. 6

   Add the fresh spinach and cook for 1 to 2 minutes until wilted. Stir in the lemon juice and adjust with more salt and pepper if needed.

7. 7

   Return the chicken breasts to the skillet, spoon some of the artichoke-spinach cream over them, and transfer the skillet to the oven. Bake for 10 to 12 minutes at 200 °C / 400 °F, or until the chicken is fully cooked.

8. 8

   While the chicken bakes, toss the zucchini with the remaining tablespoon of olive oil. Rub the whole garlic clove on a cutting surface, mince it finely, and add it to the zucchini.

9. 9

   Heat another large skillet over medium-high heat and sauté the zucchini for 4 to 5 minutes until golden but still slightly firm. Season lightly with a pinch of salt and pepper.

10. 10

    Serve each portion of chicken with plenty of artichoke-spinach cream, alongside the golden zucchini, and finish with the toasted almonds and fresh parsley on top.