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Creamy lemon spinach artichoke chicken bake served in a baking dish

Creamy Lemon Spinach Artichoke Chicken Bake

A comforting and vibrant chicken bake featuring a creamy sauce made from lemon, spinach, and artichokes, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 cup heavy cream Can substitute with non-dairy cream or a lower-fat option
  • 1 cup fresh spinach, chopped Use fresh for the best flavor
  • 1 cup canned artichoke hearts, drained and chopped High-quality artichoke hearts recommended
  • 1/2 cup grated Parmesan cheese
  • 1 large lemon, juiced and zested
  • 2 cloves garlic, minced
  • to taste Salt and pepper
For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • to taste Salt and pepper
Optional Garnish
  • to taste fresh parsley, chopped For garnish
  • to taste extra lemon wedges For serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan over medium heat, combine the heavy cream, chopped spinach, and artichoke hearts. Stir in the Parmesan cheese, lemon juice, lemon zest, minced garlic, salt, and pepper. Cook until warmed through and the cheese is melted, about 5-7 minutes.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper, and sear them for about 3-4 minutes on each side, until golden brown.
  4. Pour the prepared creamy sauce over the chicken in the skillet.
Baking
  1. Transfer the skillet to the preheated oven and bake for approximately 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  2. Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges.

Notes

Consider using chicken thighs for a juicier bite. Add sun-dried tomatoes or roasted red peppers for extra flavor. This dish can be made ahead and stored in the fridge for up to 2 days. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to a month.