Lemon Chicken Parmesan with Artichoke Hearts and Spinach

Megan Main Dishes, Whole Food Recipes Leave a Comment

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Lemon Chicken Parmesan with Artichoke Hearts and Spinach
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The chicken in this recipe can come from one whole chicken, cut into pieces. Or you can buy packaged pieces, both dark and white meat. They cook evenly in the recipe. For those of you who are dairy-free or who have some family members who can't have dairy, good news, you CAN actually use coconut milk in place of the cream and omit the parmesan. It turns out great. You can even halve the recipe, use two smaller casserole dishes, and make half with dairy and half without.
Servings Prep Time
5 servings 15 minutes
Passive Time
1 hour
Servings Prep Time
5 servings 15 minutes
Passive Time
1 hour
Lemon Chicken Parmesan with Artichoke Hearts and Spinach
Yum
Print Recipe
The chicken in this recipe can come from one whole chicken, cut into pieces. Or you can buy packaged pieces, both dark and white meat. They cook evenly in the recipe. For those of you who are dairy-free or who have some family members who can't have dairy, good news, you CAN actually use coconut milk in place of the cream and omit the parmesan. It turns out great. You can even halve the recipe, use two smaller casserole dishes, and make half with dairy and half without.
Servings Prep Time
5 servings 15 minutes
Passive Time
1 hour
Servings Prep Time
5 servings 15 minutes
Passive Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Sprinkle all frozen spinach into base of 9" by 13" casserole, or similar size. (You do not need to grease dish first.)
  3. Evenly distribute artichoke hearts over spinach.
  4. If chicken breasts are extra-large, cut each in half. Place chicken breasts along middle of dish. Place dark meat pieces on either side.
  5. Reserving 2 T. parmesan and ground pepper, combine remaining ingredients in 4-cup or medium size mixing bowl and whisk together evenly.
  6. Pour cream mixture directly over each chicken piece and underlying veggies. Top chicken pieces with remaining parmesan and black pepper.
  7. Bake one hour. Check inside of meat with fork and knife, cutting to the bone. Make sure any juices run clear.
  8. Serve.
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