Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.

In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. Chop the artichoke hearts roughly and squeeze out as much liquid as you can, set aside to drain in a colander or sieve.

Position a rack in the lower third of the oven and preheat the oven to 375ºF.

Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.

Reduce the flame to medium, add the onions to the skillet along with the chopped artichoke hearts and sauté for 1-2 minutes. Push the onions and artichoke around, the remaining liquid in the artichokes will help deglaze the pan. Add the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes. You want it to thicken up a bit.

Remove the skillet from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Add the baby spinach and parmesan and stir to combine the sauce with the spinach. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and let stand 5 minutes before serving. Serve over rice or pasta.