Spinach Artichoke Chicken Bake Recipe
A creamy and flavorful Spinach Artichoke Chicken Bake featuring tender chicken breasts mixed with spinach, artichoke hearts, bell pepper, and a zesty lemon-garlic mayo dressing, baked to perfection for a comforting and nutritious meal.
- 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
- Diet: Low Carb
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 parmesan cheese (if using) to the bowl on top of the chicken.
- Make the dressing: In a separate small mixing bowl, combine mayonnaise, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Stir well until all ingredients are fully mixed.
- Combine all ingredients: Pour the dressing over the chicken and vegetables mixture. Gently stir until everything is evenly coated and well combined.
- Bake: Transfer the mixture into a 9×13-inch baking pan. 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
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- If parmesan cheese is not desired, you may omit it without impacting flavor drastically.
- Ensure chicken pieces are cut evenly to promote uniform cooking.
- Check internal temperature of chicken to reach 165°F (74°C) for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1/6th of the recipe)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: spinach artichoke chicken bake, creamy chicken bake, baked chicken with vegetables, easy chicken dinner, one dish chicken recipe
