Spinach Artichoke Chicken Bake Recipe

Introduction

This Spinach Artichoke Chicken Bake is a creamy, flavorful dish that’s perfect for an easy weeknight dinner. Packed with tender chicken, fresh veggies, and a zesty lemon-garlic dressing, it brings a delicious twist to a classic casserole.

Ingredients

• 2 pounds boneless skinless chicken breasts (about 3 to 4 chicken breasts)
• 1 red bell pepper (finely chopped)
• ½ medium yellow onion (finely chopped)
• 2 (13.5-ounce) cans quartered artichoke hearts (drained and excess liquid gently squeezed out)
• 2 cups (lightly packed) baby spinach (roughly chopped)
• ½ cup freshly grated parmesan (optional)
• ½ cup mayonnaise
• 4 garlic cloves (minced)
• 1 lemon (zested and juiced; about 1 tablespoon zest and 3 tablespoons juice)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces and place them into a large mixing bowl.
2. Step 2: Finely chop the red bell pepper and yellow onion. Add them to the bowl along with the drained artichoke hearts, roughly chopped spinach, and parmesan cheese if using.
3. Step 3: In a separate small bowl, combine the mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and black pepper. Stir well to create the dressing.
4. Step 4: Pour the dressing over the chicken and vegetable mixture. Gently stir everything together until the ingredients are evenly coated.
5. Step 5: Transfer the mixture into a 9×13-inch baking pan and spread it out evenly.
6. Step 6: Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and the top is slightly golden.

Tips & Variations

• For extra cheesy flavor, sprinkle shredded mozzarella on top before baking.
• Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
• Add red pepper flakes to the dressing for a subtle spicy kick.
• Swap out baby spinach for kale or Swiss chard for different greens.

Storage

Store leftover chicken bake in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 15 minutes or until heated through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts for even cooking. If using frozen, make sure to thaw completely before cutting and mixing.

Is this dish good for meal prep?

Yes! It reheats well and makes a great protein-packed meal for busy days. Prepare it in advance and enjoy leftovers throughout the week.

Spinach Artichoke Chicken Bake Recipe

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★★★★★

4.6 from 68 reviews

This Spinach Artichoke Chicken Bake is a flavorful and creamy one-pan meal featuring tender chicken pieces mixed with fresh spinach, artichoke hearts, red bell pepper, and onions, all coated in a zesty garlic-lemon mayonnaise dressing and baked to perfection. It combines the classic flavors of spinach artichoke dip with wholesome chicken, making for an easy, comforting, and protein-packed dinner option.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Chicken and Vegetables

• 2 pounds boneless skinless chicken breasts (about 3 to 4 chicken breasts), cut into 1-inch pieces
• 1 red bell pepper, finely chopped
• ½ medium yellow onion, finely chopped
• 2 (13.5-ounce) cans quartered artichoke hearts, drained and excess liquid gently squeezed out
• 2 cups lightly packed baby spinach, roughly chopped
• ½ cup freshly grated parmesan cheese (optional)

Dressing

• ½ cup mayonnaise
• 4 garlic cloves, minced
• 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat and prepare chicken: Preheat your oven to 400°F (200°C). Cut the boneless skinless chicken breasts into 1-inch pieces and place them into a large mixing bowl.
2. Dice vegetables: Finely chop the red bell pepper and yellow onion. Drain the canned artichoke hearts and gently squeeze out any excess liquid. Roughly chop the baby spinach. Add all these vegetables along with the parmesan cheese (if using) on top of the chicken in the mixing bowl.
3. Make the dressing: In a separate small bowl, combine the mayonnaise, minced garlic, lemon zest and lemon juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Stir until well combined to form a zesty, creamy dressing.
4. Combine all ingredients: Pour the prepared dressing over the chicken and vegetable mixture. Gently stir with a spatula or spoon until all ingredients are evenly coated with the dressing.
5. Bake the dish: Transfer the combined mixture to a 9×13-inch baking pan, spreading it out evenly. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked through and no longer pink in the center.

Notes

• If parmesan is not available or preferred, you can omit it or substitute with another hard cheese like pecorino romano.
• For a creamier texture, you may add a little shredded mozzarella on top before baking.
• To ensure even cooking, cut the chicken into uniform 1-inch pieces.
• You can serve this dish with a side of rice, pasta, or crusty bread for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.

Keywords: spinach artichoke chicken bake, baked chicken recipe, healthy chicken casserole, creamy chicken bake, one-pan chicken dish