Go Back
The Zesty Creamy Lemon Artichoke Chicken Bake is a delightful dish that perfectly combines the tangy brightness of lemon with the richness of a creamy sauce and the unique flavor of artichoke hearts. This recipe stands out not only for its vibrant taste but also for its versatility, making it an ideal choice for busy weeknights or special occasions. Whether you’re looking to impress family at a Sunday dinner or seeking a quick yet satisfying meal after a long day, this dish will undoubtedly satisfy your cravings.

Creamy Lemon Artichoke Chicken Bake

Discover the mouthwatering Zesty Creamy Lemon Artichoke Chicken Bake, a perfect blend of tangy lemon, rich cream, and tender chicken. This easy recipe is ideal for busy weeknights or special gatherings, impressing family and friends with its gourmet taste. Made with simple ingredients like artichoke hearts and a creamy sauce, you can enjoy a satisfying meal that feels indulgent yet effortless. Try it tonight and elevate your dinner experience!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

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

1 cup heavy cream

1 cup chicken broth

1 lemon, zested and juiced

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Chicken: Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium heat. Sear the chicken breasts for about 2-3 minutes on each side until golden brown. Remove from skillet and set aside.

      Make the Creamy Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring well. Add the lemon juice and zest, thyme, oregano, and half of the Parmesan cheese. Mix until combined and simmer for 2-3 minutes, allowing the flavors to meld.

        Combine Artichokes: Stir in the chopped artichoke hearts into the creamy sauce. Taste and adjust the seasoning with salt and pepper as needed.

          Assemble the Bake: In a large baking dish, arrange the seared chicken breasts in a single layer. Pour the creamy artichoke sauce evenly over the chicken. Sprinkle the remaining Parmesan cheese on top.

            Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the sauce is bubbly.

              Garnish and Serve: Remove from the oven and let sit for a few minutes. Garnish with freshly chopped parsley before serving.

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