Season the chicken breasts on both sides with salt and pepper.
1 lb (500g) boneless skinless chicken breasts, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
Heat the olive oil in a large skillet over medium-high heat.
2 tablespoons olive oil
Add the chicken and cook for 6-8 minutes on each side. Remove the chicken and set it aside on a plate until needed.
Reduce the heat to medium-low and stir in the cream cheese, chicken broth, heavy cream, fresh garlic, and nutmeg. Stir until it forms a creamy sauce.
1 cup cream cheese, ½ cup chicken broth, ½ cup heavy cream, 3 cloves fresh garlic, ½ teaspoon ground nutmeg
Stir in the spinach and marinated artichokes and spinach into the skillet with the cream sauce and cook until the spinach wilts.
2 cups fresh baby spinach, 1 ½ cups marinated artichoke hearts
Add the chicken back into the skillet with the creamy artichoke sauce and cook for 3 more minutes. Squeeze the lemon juice into the sauce, give it a quick stir, sprinkle with parmesan cheese, and serve.
freshly grated parmesan cheese, juice from half a medium-sized lemon