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Spinach Artichoke Chicken Bake Recipe

Spinach Artichoke Chicken Bake Recipe
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★★★★★

5.2 from 29 reviews

This Spinach Artichoke Chicken Bake is a creamy and flavorful casserole featuring tender chicken pieces combined with vibrant red bell peppers, onions, artichoke hearts, and fresh spinach. Coated in a lemony garlic mayonnaise dressing and topped with Parmesan cheese, it bakes to a juicy, savory perfection that’s perfect for a wholesome family dinner or meal prep.

Ingredients

Scale

Chicken and Vegetables

  • 2 pounds boneless skinless chicken breasts (about 3 to 4 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

  1. Preheat and Prep Chicken: Preheat your oven to 400°F (200°C). Cut the boneless skinless chicken breasts into 1-inch pieces and place them in a large mixing bowl.
  2. Chop Vegetables: Finely chop the red bell pepper and yellow onion. Drain and gently squeeze the liquid out of artichoke hearts. Roughly chop the baby spinach. Add all these vegetables along with the Parmesan cheese (if using) on top of the chicken in the mixing bowl.
  3. Make the Dressing: In a small separate bowl, combine the mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Stir until smooth and well combined.
  4. Combine Ingredients: Pour the dressing over the chicken and vegetable mixture. Gently stir everything together until the chicken and vegetables are evenly coated with the dressing.
  5. 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 thoroughly cooked and reaches an internal temperature of 165°F (74°C).
  6. Serve: Use a slotted spoon to serve, as some liquid will accumulate at the bottom of the pan. If desired, drizzle some of the flavorful juices over rice or lentils for added moisture and flavor.

Notes

  • Liquid will accumulate at the bottom of the baking pan during cooking; this is normal and helps keep the chicken moist.
  • For a lower-fat version, substitute light mayonnaise or Greek yogurt instead of regular mayonnaise.
  • If you prefer, omit the Parmesan cheese to keep the dish dairy-free or vegan-friendly (with alternative ingredients).
  • Pair this bake with rice, quinoa, or lentils to soak up the delicious juices.
  • Ensure chicken pieces are cut evenly to cook uniformly.

Nutrition

Keywords: spinach chicken bake, artichoke chicken casserole, creamy chicken bake, easy chicken dinner, low fat chicken recipe

Find it online: https://biteandenjoy.com/spinach-artichoke-chicken-bake-recipe/