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When it comes to comfort food that is both satisfying and elegant, the Creamy Lemon Artichoke Chicken Bake stands out as a delightful option. This dish seamlessly combines tender chicken, tangy lemon, and savory artichokes into a comforting bake that captures the essence of home-cooked goodness. Its rich, creamy texture paired with the bright citrus notes creates a harmonious flavor profile that is sure to please even the pickiest of eaters. Whether you’re planning a weeknight dinner for your family or preparing for a special gathering with friends, this recipe is versatile enough to fit any occasion.

Creamy Lemon Artichoke Chicken Bake

Indulge in the deliciousness of Creamy Lemon Artichoke Chicken Bake, a perfect blend of comfort and elegance. This dish features tender chicken, tangy lemon, and savory artichokes, all enveloped in a rich, creamy sauce. With simple preparation steps, even novice cooks can impress guests. It's ideal for weeknight dinners or special gatherings, ensuring a delightful meal that balances flavors and textures beautifully. Discover the joy of cooking this exquisite dish and elevate your culinary experience!
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Ingredients
  

4 boneless, skinless chicken breasts

1 can (14 oz) artichoke hearts, drained and roughly chopped

1 cup heavy cream

1 cup chicken broth

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light drizzle of olive oil to prevent sticking.

    Prepare the Chicken: Season both sides of the chicken breasts generously with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for approximately 3-4 minutes on each side until they achieve a lovely golden brown color. Transfer the seared chicken to the greased baking dish.

      Make the Creamy Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant. Next, pour in the heavy cream and chicken broth, stirring well to combine. Add the lemon zest, lemon juice, dried Italian herbs, and season the mixture with salt and pepper. Allow this sauce to come to a gentle simmer, cooking for 3-4 minutes until it thickens slightly.

        Combine Artichokes and Cheese: Remove the skillet from the heat once the sauce is ready. Stir in the roughly chopped artichoke hearts, followed by the shredded mozzarella and grated Parmesan cheese. Mix until the cheeses are fully melted and integrated into the sauce.

          Bake the Dish: Pour the creamy artichoke and cheese sauce evenly over the seared chicken breasts in the baking dish, ensuring that each piece is thoroughly coated with this luscious mixture.

            Bake: Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil. Continue baking for an additional 15-20 minutes, or until the chicken is fully cooked (an internal temperature of 165°F/74°C) and the sauce is bubbly and lightly golden.

              Serve: Once baked, remove the dish from the oven and let it rest for a few moments. For an elegant touch, garnish with freshly chopped parsley if desired. Serve the dish hot, alongside rice, pasta, or crusty bread, perfect for soaking up that delightful creamy sauce.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4