Preheat oven to 350°F.
Melt the butter in an oven-proof skillet over medium-high heat.
1 tablespoon unsalted butter
Season the chicken with salt and pepper and add to the hot skillet.
1 pound boneless, skinless chicken breasts, salt, pepper
Cook the chicken for 2-3 minutes per side or until golden brown, remove to a plate.
Add the garlic to the skillet and cook for 30-60 seconds.
2 cloves garlic
Stir in the white wine, lemon juice, lemon zest, and spinach.
2 tablespoons white wine, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 pound fresh spinach
Continue to cook, stirring often, until the spinach is wilted, about 1-2 minutes.
Reduce the heat to low and stir in the artichokes, heavy cream, and Parmesan cheese, stirring until the cheese is melted.
12 ounces marinated artichokes, 1/2 cup heavy cream, 1/2 cup Parmesan cheese
Place the chicken back into the skillet and coat with the sauce.
Transfer the skillet to the oven and bake for about 15 minutes or until hot and bubbly.