Description
This Spinach Artichoke Chicken Bake is a delicious and healthy all-in-one dinner featuring tender chicken breasts combined with chopped bell pepper, onion, artichoke hearts, and baby spinach, all baked in a creamy, flavorful lemon garlic mayo dressing. It’s an easy recipe that brings a fresh twist on classic spinach artichoke flavors with a savory, baked chicken main course perfect for busy weeknights.
Ingredients
Scale
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
- Cut the chicken. Preheat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces and place them in a large mixing bowl.
- Dice the veggies. Add the finely chopped red bell pepper, yellow onion, drained artichoke hearts, roughly chopped baby spinach, and grated parmesan cheese (if using) on top of the chicken in the bowl.
- Make the dressing. In a separate small mixing bowl, combine the mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Stir well to form a creamy dressing.
- Stir it all together. Pour the dressing over the chicken and vegetables. Gently mix everything until all the ingredients are evenly coated and combined.
- Bake. Transfer the entire mixture into a 9×13-inch baking pan. Spread it evenly and 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
- This spinach artichoke chicken bake is a healthy, easy, and flavorful one-pan meal, perfect for a quick weeknight dinner.
- Using canned artichoke hearts makes this recipe convenient and adds great texture.
- If you prefer, substitute mayonnaise with Greek yogurt for a lighter option.
- Feel free to add extra parmesan on top before baking for a golden cheesy crust.
- Serve with a side of rice, quinoa, or crusty bread to make it a complete meal.
- Watch the accompanying video to see the full step-by-step preparation in the kitchen.
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 2 g
- Sodium: 1134 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 112 mg
