Tender chicken cutlets simmered in a creamy Parmesan sauce with spinach and marinated artichokes for a comforting one-pan dinner.

4 boneless, skinless chicken cutlets

1 teaspoon seafood seasoning

1 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes, optional

Salt and black pepper, to taste

2 tablespoons unsalted butter

1 tablespoon olive oil, plus more if needed

1 cup chopped white onion

4 garlic cloves, minced

1/2 cup low-sodium chicken broth

2 teaspoons fresh lemon juice

1 cup heavy cream

1 heaping cup freshly grated Parmesan cheese

1 12-ounce jar marinated quartered artichokes, drained

5 ounces fresh baby spinach

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1. Season the chicken on both sides with seafood seasoning, garlic powder, crushed red pepper flakes, salt, and black pepper.

2. Heat the butter and olive oil in a large deep skillet over medium heat. Add the chicken in a single layer, cooking in batches if needed.

3. Cook for 3 to 4 minutes per side, until golden and cooked through to 165°F. Transfer the chicken to a clean plate.

4. Add a little more olive oil to the skillet if it looks dry. Stir in the onion and cook for 3 to 4 minutes, until softened.

5. Add the garlic and cook for about 1 minute, stirring often.

6. Pour in the chicken broth and lemon juice. Scrape up the browned bits from the bottom of the pan and let the liquid simmer for 1 to 2 minutes.

7. Lower the heat to medium-low. Stir in the heavy cream and Parmesan until smooth and creamy.

8. Add the artichokes and spinach. Stir gently and simmer for 2 to 3 minutes, until the spinach wilts.

9. Return the chicken and any juices to the skillet. Simmer for 3 to 4 minutes, until the sauce thickens slightly.

10. Serve warm with the creamy spinach artichoke sauce spooned over the chicken.

Freshly grated Parmesan melts more smoothly into the sauce.

Reheat leftovers gently over low heat to keep the sauce creamy.