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
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2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
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1 (14 oz) can artichoke hearts, drained and quartered
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1 red bell pepper, chopped
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1 small onion, chopped
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4 cups fresh spinach, roughly chopped (or substitute kale, Swiss chard, etc.)
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1 cup mayonnaise
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4 cloves garlic, minced
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Zest of 1 lemon
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2 tbsp lemon juice
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1 tsp dried oregano
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1 tsp dried thyme
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¾ tsp salt (or to taste)
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½ tsp black pepper
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½ cup grated parmesan cheese (optional)
Instructions
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Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
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In a large mixing bowl, combine chopped chicken, artichoke hearts, red bell pepper, onion, spinach, and parmesan cheese (if using).
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In a separate bowl, whisk together mayonnaise, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
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Pour sauce over the chicken and vegetable mixture. Stir gently until everything is evenly coated.
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Transfer mixture to the prepared baking dish and spread into an even layer.
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Bake uncovered for 25–30 minutes, or until chicken is cooked through and sauce is bubbling.
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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