Gather all the tools and ingredients for this recipe.

Dice onions and roughly chop garlic.

Squeeze lemon juice and prepare lemon zest.

Shred parmesan and Emmenthal.

Preheat your oven to 350°F (180°C). You will need a 9X9 or a 9X13 baking dish ready too.

Using a heavy-bottomed pan (I used a 10 inch cast iron pan), heat the butter and olive oil over medium-high temperature. While the fat is heating, liberally salt and pepper both sides of each split breast. When the fat in the pan shimmers, add the chicken, skin side down, and cook for 3-4 minutes or until nicely browned. Flip and repeat on the other side. Remove the chicken from the pan and add to the baking dish.

Add the onion and a pinch of salt to the pan, still over medium-high heat. Cook the onion, stirring occasionally, for 7-8 minutes. Add the garlic and another pinch of salt, and cook for 1-2 minutes more. Add the sherry and deglaze the bottom of the pan. Allow the sherry to cook off for 1-2 minutes.

Add in the lemon zest, juice, and heavy whipping cream. Mix well and continue to stir for 2-3 minutes or until the cream thickens. Turn off the heat and set aside.

Layer the artichoke hearts over the chicken. Pour the cream mixture over the chicken and artichoke hearts. Liberally load on the shredded parmesan and Emmenthal. If you go over the ½ cup, that's fine.

Place the dish in the oven and cook for 20-25 minutes or until golden and bubbly. The chicken will be cooked through, and the dish will be ready to serve! Enjoy and happy eating.