Description
This Spinach Artichoke Chicken Bake is a creamy, flavor-packed one-pan dinner made with juicy chicken, tender artichokes, and fresh spinach. It’s the perfect easy weeknight meal that feels indulgent yet comes together with minimal effort.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts (about 3 to 4 breasts)
- 1 red bell pepper, finely chopped
- ½ medium yellow onion, finely chopped
- 2 (13.5-ounce) cans quartered artichoke hearts, drained and squeezed
- 2 cups baby spinach, roughly chopped
- ½ cup freshly grated parmesan (optional)
- ½ cup mayonnaise
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Cut chicken into 1-inch pieces and place in a large bowl.
- Add chopped bell pepper, onion, artichokes, spinach, and parmesan (if using).
- In a separate bowl, mix mayonnaise, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
- Pour the dressing over the chicken mixture and stir until evenly coated.
- Transfer to a 9×13-inch baking dish and spread evenly.
- Bake uncovered for 25–30 minutes, until chicken is cooked through and bubbly.
Notes
- Squeeze excess liquid from artichokes to avoid a watery bake.
- Swap mayonnaise with Greek yogurt for a lighter version.
- Add mozzarella on top for extra cheesiness.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 8 g
- Protein: 42 g
- Cholesterol: 115 mg