Ever have those days where you’re staring into your fridge, praying dinner will magically appear? Girl, same. That’s exactly why I’m thrilled to share this Spinach Artichoke Chicken Bake—a feel-good meal that’s as easy as it is delicious. Packed with juicy chicken, vibrant veggies, and a creamy, savory sauce, this dish is pure comfort food without the post-dinner guilt trip.
Whether you’re a busy mom juggling soccer practice, or simply craving something hearty on a weeknight, this recipe is your golden ticket to a stress-free, crowd-pleasing dinner.
Table of Contents
Why You’ll Love This Spinach Artichoke Chicken Bake
Let me count the ways:
- Quick Prep – It’s on the table in under an hour, most of it hands-off.
- Packed With Flavor – Lemon, garlic, herbs… your taste buds are in for a party.
- Customizable – Don’t like spinach? Swap it for kale. Watching dairy? Skip the cheese.
- Family-Friendly – Even picky eaters can’t resist its creamy goodness.
Plus, this Spinach Artichoke Chicken Bake makes your kitchen smell like a cozy Italian bistro. Trust me—your family will come running.
Ingredients You’ll Need
Here’s what goes into this magical bake:
- Chicken – Boneless, skinless chicken breasts, sliced into 1-inch pieces. Chicken thighs work too if you love richer flavor.
- Artichoke Hearts – Grab canned artichoke hearts, already quartered for zero fuss.
- Fresh Veggies – Red bell pepper, onion, and a heap of spinach. Or swap spinach for kale, Swiss chard, or any leafy green your heart desires.
- Mayonnaise – Forms the creamy base of the sauce and keeps things dairy-free if you skip the cheese.
- Cheese (Optional) – Freshly grated parmesan adds a subtle cheesy note without drowning everything in heavy cream.
- Garlic & Lemon – Four cloves of garlic (or more, you rebel you) and both zest and juice of a lemon for brightness.
- Dried Herbs – A classic combo of oregano and thyme.
- Salt & Black Pepper – Don’t forget these trusty sidekicks!
How to Make Spinach Artichoke Chicken Bake
This recipe is wonderfully simple, but still feels like you’ve pulled off something impressive. Let’s do this!
1. Prep the Chicken
- Preheat your oven to 400°F (200°C).
- Grab a 9×13-inch baking dish.
- Slice chicken breasts into 1-inch pieces and place them in a large mixing bowl.
Tip from me: Make sure your chicken pieces are roughly the same size for even cooking!
2. Add the Veggies
- Chop your red bell pepper, onion, and spinach.
- Toss them into the bowl with the chicken.
- Add artichoke hearts and parmesan if using.
My kids think bell peppers are “spicy,” so I sometimes swap them for sweet yellow peppers instead. Feel free to do the same!
3. Mix Up the Sauce
- In a small bowl, stir together mayonnaise, garlic, lemon zest, lemon juice, oregano, thyme, salt, and black pepper.
- Pour the sauce over your chicken and veggies.
- Gently stir until everything is coated in creamy goodness.
Don’t worry if it looks a bit messy—that’s just flavor waiting to happen.
4. Time to Bake
- Spread the mixture evenly in your baking dish.
- Bake uncovered for 25–30 minutes, until the chicken is cooked through.
- Taste-test and add extra salt or pepper if needed.
Your kitchen will smell so good your neighbors might “accidentally” drop by. Be warned.
Cooking Tips for the Perfect Spinach Artichoke Chicken Bake
- Cheese or No Cheese? – Parmesan adds richness, but this dish is still fabulous without it. Perfect for those going dairy-free.
- Don’t Overbake – Chicken dries out quickly. Start checking at the 25-minute mark.
- Fresh or Frozen Spinach? – Fresh is best for texture, but if you’re in a pinch, thawed frozen spinach works too. Just squeeze out extra moisture.
- Add a Crunch – Top with a sprinkle of panko before baking for a bit of crispy texture.
A Little Story From My Kitchen
This Spinach Artichoke Chicken Bake became my weeknight lifesaver after a marathon day of recipe testing. I threw it together out of pure desperation—and my family devoured it. Now it’s on heavy rotation whenever I want a fuss-free dinner that still feels special. Bonus: my kids think the artichokes are “fancy,” which makes me look like a culinary rock star.
FAQs About Spinach Artichoke Chicken Bake
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and add great flavor. Just keep them in 1-inch pieces for even cooking.
Can I skip the cheese to keep it dairy-free?
Yes! The mayo and veggies keep it creamy enough on their own.
How should I store leftovers?
Pop leftovers into an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave.
Can I prep this ahead?
Totally. Mix everything and refrigerate in the baking dish. When you’re ready, bake as directed—just add a few extra minutes to the cooking time.
Bring Magic to Your Dinner Table
There you have it—an easy, flavorful Spinach Artichoke Chicken Bake that turns an ordinary weeknight into a little culinary celebration. I hope this recipe becomes one of your family’s favorites, just as it has in my kitchen.
Remember, cooking should feel fun and delicious, not stressful. So go forth, chop some veggies, and let this savory bake work its magic.
Happy cooking, friends—and don’t forget to share your kitchen creations with me. I love hearing how you make these dishes your own!
More Delicious Recipes to Try Next
If you loved this Spinach Artichoke Chicken Bake, here are some other flavorful dinners to keep your weeknight meals exciting and varied:
- Indulge in a creamy, citrusy twist with this Lemon Spinach Parmesan Chicken—perfect for spinach lovers looking for another vibrant chicken dish.
- Craving a hearty casserole vibe? Dive into my Loaded Potato Ranch Chicken Casserole for cheesy, comforting goodness.
- For another spinach-starring masterpiece, check out this elegant Spinach Stuffed Chicken Breast that’s perfect for a dinner that feels fancy yet simple.
- If you’re a fan of one-pan meals bursting with Mediterranean flavors, you’ll love the Mediterranean Chicken and Rice Bowl for a wholesome and vibrant dinner option.
These dishes bring the same ease, flavor, and crowd-pleasing vibes as our beloved bake !
Print
Spinach Artichoke Chicken Bake
- Total Time: 45 mins
- Yield: 6 servings 1x
Description
Spinach Artichoke Chicken Bake is a creamy, comforting dinner loaded with tender chicken, artichoke hearts, fresh spinach, and bursts of red pepper, all baked in a savory, herby sauce. Perfect for busy weeknights or family gatherings!
Ingredients
2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 (14 oz) can artichoke hearts, drained and quartered
1 red bell pepper, chopped
1 small onion, chopped
4 cups fresh spinach, roughly chopped (or substitute kale, Swiss chard, etc.)
1 cup mayonnaise
4 cloves garlic, minced
Zest of 1 lemon
2 tbsp lemon juice
1 tsp dried oregano
1 tsp dried thyme
¾ tsp salt (or to taste)
½ tsp black pepper
½ cup grated parmesan cheese (optional)
Instructions
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine chopped chicken, artichoke hearts, red bell pepper, onion, spinach, and parmesan cheese (if using).
In a separate bowl, whisk together mayonnaise, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
Pour sauce over the chicken and vegetable mixture. Stir gently until everything is evenly coated.
Transfer mixture to the prepared baking dish and spread into an even layer.
Bake uncovered for 25–30 minutes, or until chicken is cooked through and sauce is bubbling.
Taste and adjust salt or pepper if desired. Serve warm!
Notes
Swap spinach for kale, Swiss chard, or other greens if preferred.
Omit parmesan for a dairy-free version.
Chicken thighs can be substituted for extra juiciness.
Great for meal prep and reheats well!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 100 mg