Preparation

Melt butter (1 tbsp) in a skillet over medium heat. Season chicken breast (6 oz.) with salt, pepper, and dried thyme (1/4 tsp), then sear in the skillet for 5–6 minutes on each side, or until cooked through and golden brown. Transfer to a plate and keep warm.

In the same skillet, add minced garlic (1 clove) and cook for 30 seconds until fragrant. Add roasted red peppers (1/4 cup), artichoke hearts (1/4 cup), green olives (2 tbsp), and chopped spinach (1/2 cup). Sauté for 2 minutes until the spinach wilts.

Pour in chicken broth (1/4 cup), heavy cream (2 tbsp), and lemon juice (1 tbsp). Stir and simmer for 3–4 minutes until the sauce slightly thickens. Add lemon zest (1/4 tsp) and adjust seasoning to taste.

Return the chicken breast to the skillet, spoon the sauce over them, and heat for 1–2 minutes.

Plate the chicken, spoon over the sauce, and garnish with chopped cilantro.