Spinach Artichoke Chicken Bake Recipe

Introduction

This Spinach Artichoke Chicken Bake combines tender chicken pieces with vibrant veggies and a creamy, zesty sauce. It’s an easy, flavorful dish perfect for a comforting weeknight dinner that feels a little special.

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 the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces and place them in a large mixing bowl.
2. Step 2: Add the finely chopped red bell pepper, yellow onion, drained artichoke hearts, roughly chopped spinach, and parmesan cheese (if using) on top of the chicken in the bowl.
3. Step 3: In a separate small bowl, whisk together the mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and black pepper until smooth.
4. Step 4: Pour the dressing over the chicken and vegetables, then gently stir everything together until evenly combined.
5. Step 5: Transfer the mixture into a 9×13-inch baking pan, spreading it out evenly.
6. Step 6: Bake uncovered for 25 to 30 minutes, or until the chicken is fully cooked and no longer pink inside.

Tips & Variations

• For extra creaminess, add a few tablespoons of cream cheese to the mayonnaise mixture before stirring it in.
• Swap baby spinach with fresh kale for a heartier green.
• Add crushed red pepper flakes if you like a bit of heat.
• Serve with crusty bread or over cooked rice for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid overcooking when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain the frozen spinach thoroughly to avoid excess moisture in the dish.

Can this recipe be made ahead of time?

You can assemble the mixture a few hours before baking and keep it covered in the fridge. Bake just before serving for the best flavor and texture.

Spinach Artichoke Chicken Bake Recipe

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★★★★★

4.6 from 88 reviews

A flavorful and creamy Spinach Artichoke Chicken Bake featuring tender chicken pieces mixed with spinach, artichoke hearts, and bell pepper, all coated in a zesty garlic-lemon mayonnaise dressing, then baked to perfection. This dish combines the goodness of fresh vegetables with the richness of parmesan and herbs for a comforting, easy-to-make dinner.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 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)

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. Cut the chicken: Preheat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces and place them into a large mixing bowl.
2. Dice the veggies: Add the finely chopped red bell pepper, yellow onion, drained artichoke hearts, roughly chopped spinach, and parmesan cheese (if using) into the mixing bowl over the chicken.
3. Stir: Gently toss the chicken and vegetable mixture to combine the ingredients evenly.
4. Make the dressing: In a separate small bowl, combine mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Stir thoroughly to create a smooth dressing.
5. Combine dressing with chicken and veggies: Pour the prepared dressing over the chicken and vegetable mixture. Gently stir until all ingredients are well coated with the dressing.
6. Bake: Transfer the mixture into a 9×13-inch baking pan and spread it evenly. Bake uncovered in the preheated oven for 25 to 30 minutes or until the chicken is cooked through and no longer pink in the center.

Notes

• Using freshly grated parmesan adds more flavor than pre-grated options.
• Make sure to drain the artichoke hearts well to prevent excess moisture in the bake.
• You can substitute mayonnaise with Greek yogurt for a lighter version.
• Serve this dish with a side of rice, quinoa, or crusty bread to soak up extra sauce.
• Leftovers keep well covered in the refrigerator for up to 3 days.

Keywords: spinach artichoke chicken bake, chicken casserole, baked chicken with spinach, easy chicken bake, creamy chicken dish