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When it comes to creating a dish that is both comforting and sophisticated, the Creamy Lemon Artichoke Chicken Bake stands out as a culinary gem. This recipe combines the rich, creamy decadence of a classic dish with the bright, zesty flavors of lemon and the unique taste of artichokes. It is the perfect balance that makes this meal not only satisfying but also refreshing, appealing to a wide range of palates. Whether you are hosting a family dinner or celebrating a special occasion, this dish is versatile enough to shine on any table.

Creamy Lemon Artichoke Chicken Bake

Discover the perfect blend of comfort and sophistication with this Creamy Lemon Artichoke Chicken Bake recipe. Combining juicy chicken breasts, rich cream, and the vibrant flavors of artichokes and lemon, this dish is both refreshing and satisfying. Ideal for family dinners or special occasions, it delivers a harmonious mix of textures and tastes. Elevate your meal with suggested sides like steamed vegetables or fluffy rice, and enjoy a delicious culinary experience that impresses every time.
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Ingredients
  

4 boneless, skinless chicken breasts

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

1 cup heavy cream

1 cup ricotta cheese

1 cup grated Parmesan cheese

2 tablespoons lemon juice (freshly squeezed)

Zest of 1 lemon

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

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

    Prepare the Chicken: Season the chicken breasts with salt, pepper, and half of the oregano and thyme. In a large oven-safe skillet, heat olive oil over medium heat. Add the chicken breasts and sear until golden brown, about 3-4 minutes on each side. Remove the chicken from the skillet and set it aside.

      Make the Creamy Sauce: In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Lower the heat and add the heavy cream, ricotta cheese, lemon juice, lemon zest, and the remaining oregano and thyme. Stir well to combine.

        Add Artichokes: Gently fold in the chopped artichoke hearts and half of the grated Parmesan cheese into the creamy mixture. Allow it to simmer for a couple of minutes until the sauce thickens slightly.

          Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spooning some of the creamy artichoke sauce over the top of each piece.

            Bake: Sprinkle the remaining Parmesan cheese evenly over the chicken and sauce. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the sauce is bubbling.

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

                Prep Time, Total Time, Servings:

                  30 minutes | 1 hour | Serves 4