Creamy Lemon Chicken with Spinach and Artichokes

Ingredients

• 1 pound chicken cutlets
• Kosher salt and freshly ground pepper
• Unbleached all-purpose flour, for dredging
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic (from 3 cloves)
• 1 tablespoon fresh thyme leaves
• 1 ¼ cups low-sodium chicken broth
• 4 ounces cream cheese, room temperature
• 10 ounces baby spinach (7 cups)
• 1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole
• 3 tablespoons fresh lemon juice
• 1 ounce Parmigiano-Reggiano, finely grated (½ cup packed)
• Steamed rice, for serving (optional)

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