Description
A delicious and easy oven-baked chicken dish featuring tender chicken breasts smothered in a creamy, tangy sauce with spinach, artichoke hearts, and a hint of lemon.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 oz fresh spinach
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Season chicken breasts generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet or pan over medium heat. Add chicken breasts and sear for 3-4 minutes per side, until lightly golden. Remove chicken and set aside.
- Add chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in fresh spinach and cooked until wilted, about 2-3 minutes. Add chopped artichoke hearts.
- Pour in heavy cream, chicken broth, and lemon juice. Bring to a gentle simmer, then stir in Parmesan cheese and Italian seasoning. Season with salt and pepper to taste.
- Return seared chicken breasts to the skillet, nestling them into the sauce. If using a regular skillet, transfer chicken and sauce to the prepared baking dish.
- Bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly and slightly thickened. An instant-read thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
- Garnish with fresh parsley before serving, if desired.
Notes
You can customize the seasonings to taste. For an extra cheesy touch, sprinkle more Parmesan or mozzarella over the chicken during the last 5 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: American