Baked Chicken with Artichoke Parmesan Topping

Chicken breast has a reputation for drying out, and this recipe is a good answer to that. Flattening the breasts to half an inch is the step that matters most. A thinner piece cooks evenly, so the middle is done before the outside turns tough. Give the mallet or rolling pin a few gentle taps rather than hammering, and you will get even pieces that lie flat on the sheet.

The lemon juice does more than add brightness. It goes over the chicken before it bakes, and the acid helps keep the surface tender while the seasoning settles in. Garlic powder on the meat and fresh minced garlic in the topping give you two layers of garlic flavor, one mellow and one sharp. If you ever wonder whether the chicken is done, cut into the thickest part. It should look opaque all the way through with clear juices, and a thermometer is the surest check.

A quick word on artichoke hearts, since they are the star of the topping. Most canned or jarred hearts are already cooked, so the three minutes in the pan are really about warming them and letting them pick up the garlic and oil. Drain them well and pat them dry if you can. Excess water is what makes a topping go watery instead of glossy. The Parmesan goes in at the end, off the heat's hardest edge, so it melts into the broth rather than clumping.

For leftovers, keep the chicken and topping together in a sealed container in the fridge for up to three or four days. Reheat gently in a covered dish with a spoonful of broth so the chicken doesn't dry out again. Leftover chicken also chops nicely into a salad the next day. If you want a bowl-style lunch, try the Grilled Chicken Salad with Ginger Raspberry Dressing, which uses a bright dressing that pairs well with lemony meat.

For a plate that feels complete, I like something green and soft on the side. A pan of Golden Baked Cauliflower Puree with Parmesan catches the sauce nicely, and it echoes the cheese without competing with the artichokes. Roasted fennel and white beans are another good partner, since the anise note sits well beside garlic and lemon. If you are cooking for a crowd and want something heartier, the Braised Chicken Thighs with Balsamic Mushrooms is a different route to a satisfying dinner.

Serve it hot, straight from the oven, with a spoon for the pan juices. The topping is best eaten while it still has some heat and a little stretch from the cheese.