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Before diving into the creamy goodness of the sauce, it’s essential to understand the technique of searing chicken. Searing not only adds a beautiful golden-brown crust to the chicken but also enhances the flavor through the Maillard reaction, which occurs when proteins and sugars react under high heat. This process locks in moisture, yielding a juicier chicken that stands up beautifully against the rich sauce.

Creamy Lemon Artichoke Chicken Bake

Impress your family and friends with a comforting yet sophisticated dish: Creamy Lemon Artichoke Chicken Bake. This recipe combines tender chicken, artichoke hearts, and a luscious creamy sauce infused with lemon zest and garlic. Ideal for any occasion, this bake is surprisingly easy to make, ensuring a delightful dining experience. Explore each step to create this flavorful masterpiece that will warm both hearts and palates. Perfect for gatherings or cozy family dinners!
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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 (oregano, basil, thyme)

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

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

    Prepare the Chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until they're golden brown. Transfer the chicken to the prepared 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 until fragrant. Then, pour in the heavy cream and chicken broth. Stir well, and add the lemon zest, lemon juice, dried Italian herbs, and season with salt and pepper. Bring the mixture to a gentle simmer, cooking for 3-4 minutes until slightly thickened.

        Combine Artichokes and Cheese: Remove the skillet from heat. Stir in the chopped artichoke hearts, and then mix in the mozzarella and Parmesan cheeses until well combined.

          Bake the Dish: Pour the creamy artichoke and cheese sauce over the seared chicken breasts in the baking dish, making sure each piece is well coated.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the sauce is bubbly and golden.

              Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired. Serve hot, alongside rice, pasta, or crusty bread to soak up the delicious sauce.

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