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