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SPINACH ARTICHOKE CHICKEN BAKE finished casserole on white napkin with clear glass of water
Yesica Andrews

Spinach Artichoke Chicken Bake: An Irresistible Recipe

This spinach artichoke chicken bake is an easy, healthy, and delicious all-in-one dinner perfect for busy weeknights. Packed with tender chicken, artichoke hearts, spinach, and a zesty creamy dressing, it’s a flavorful family favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 374
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Cut the chicken breasts into 1-inch pieces and place in a large mixing bowl.
  3. Add the chopped bell pepper, onion, artichoke hearts, spinach, and parmesan cheese (if using) to the bowl.
  4. In a separate small bowl, stir together mayonnaise, minced garlic, lemon zest and juice, oregano, thyme, salt, and pepper.
  5. Pour the dressing over the chicken and veggies and gently stir until well combined.
  6. Transfer the mixture into a 9x13-inch baking pan.
  7. Bake uncovered for 25 to 30 minutes or until the chicken is cooked through.
  8. Remove from the oven and serve, optionally spooning some of the accumulated juices over rice or lentils.

Notes

  • Liquid will accumulate at the bottom of the pan, which helps keep the chicken moist. Use a slotted spoon to serve or drizzle the juices over rice or lentils for added flavor.