Hi hello hey!!! It’s me, living off the arrangements I made before my diastasis recti-repair surgery. It’s me, surviving off freezer meals and meal delivery and meal kits. Luckily, I’m thriving, because all of the meals I made before my procedure? Delicious.
This one has a special place in my heart, because I designed it based purely around all my favorite flavors. I feel like freezer-type meals tend to get boxed up in the same network of flavors—heavy, soupy, sort of unexciting. This one? This one does not qualify for any of those descriptors.
We’re swaddling tender chicken thighs in a lightly creamy lemony sauce, punctuated with artichoke hearts for fiber (and delight). I made this one without many onions or other digestive stressors, to make it full of fiber while still being gentle on the digestion. Perfect for post-op or postpartum!
Oh, and we’re serving it over pasta, rice, orzo, or whatever — which is a directive I believe almost every recipe should have.
Make it and eat it now. Make double, eat half, and save the rest for later. Make a batch, freeze it, and take it to your friend having a baby. Just make it; you’ll really like it.
Lemon Artichoke Chicken Bake (Make-Ahead & Freezer Friendly)
2 lbs chicken breasts or thighs (skin on or off is fine)
1 tablespoon olive oil
1/2 teaspoon salt, plus more to season chicken
1/4 teaspoon black pepper, plus more to season chicken
1 (14 oz) can quartered artichoke hearts, drained
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 cup chicken broth
1/3 cup heavy cream or coconut cream
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup grated Parmesan
Heat olive oil in a skillet over medium-high heat. Season the chicken heavily with salt and pepper, then sear the chicken in a little oil 2–3 minutes per side, or until golden brown.
Place chicken in a 9×13 freezer-safe baking dish.
Scatter artichokes around the chicken.
In a bowl, whisk: broth, cream, Dijon, garlic, Italian seasoning, salt, pepper, lemon juice, and zest.
Pour over chicken.
Sprinkle parmesan on top.
To freeze
Cover tightly with foil + plastic wrap.
Freeze up to 3 months.
To bake
From thawed/fresh: Bake at 375°F for 30–35 minutes.
From frozen: Bake covered at 375°F for 50–60 minutes, then uncover for 10 minutes.
Important: Bake or until internal temperature is 165º for breasts, 175-185º for thighs (Thighs are safe at 165º but are juicier at a higher temp).
Serve with pasta, rice, orzo, or mashed potatoes.