Chicken, Artichoke and Broccoli Bake with Herb Bread Crumbs

1. Prepare Chicken and Broccoli

Nestle chicken breasts and broccoli florets into a 3-quart baking dish. Drizzle with 2 tablespoons of extra-virgin olive oil, and season with kosher salt and black pepper. Toss to coat evenly.

2. Combine Artichoke Mixture

In a large bowl, mix quartered artichoke hearts, low-sodium chicken broth, capers, and thinly sliced garlic with melted unsalted butter and the remaining 2 tablespoons of olive oil. Season with salt and pepper, then spoon over the chicken and broccoli.

3. Bake the Dish

Bake in the preheated oven at 375°F (190°C) for 30 to 35 minutes, until the artichokes are golden and the chicken is cooked through.

4. Prepare Herb Bread Crumbs

Heat 1 tablespoon of olive oil in a skillet and toast the panko bread crumbs until golden brown, about 8 to 10 minutes. Let cool, then stir in freshly chopped dill.

5. Serve the Bake

Serve the chicken and vegetables in shallow bowls, ladle over pan juices, squeeze a lemon wedge over each serving, and sprinkle with the dill-infused bread crumbs.