Spinach Artichoke Chicken Bake Recipe
This Spinach Artichoke Chicken Bake is a hearty and flavorful casserole featuring tender chunks of chicken combined with vibrant vegetables like bell pepper, onion, baby spinach, and artichoke hearts. Tossed in a creamy, tangy dressing of mayonnaise, garlic, lemon, and herbs, then topped with freshly grated Parmesan, this baked dish offers a comforting yet fresh meal perfect for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Protein and Vegetables
- 2 pounds boneless skinless chicken breasts
- 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 baby spinach, roughly chopped
Dressing & Seasoning
- ½ cup freshly grated Parmesan cheese
- ½ cup mayonnaise
- 4 garlic cloves, minced
- Zest and juice of 1 lemon (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
- Prepare Chicken: Preheat your oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces and place them in a large mixing bowl.
- Add Vegetables: Dice the red bell pepper, finely chop the yellow onion, quarter and drain the artichoke hearts, and roughly chop the baby spinach. Add all these vegetables to the bowl with the chicken. Then, add the freshly grated Parmesan cheese if using.
- Prepare Dressing: In a small mixing bowl, combine the mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Stir thoroughly until well blended to create a creamy and flavorful dressing.
- Combine Ingredients: Pour the prepared dressing over the chicken and vegetable mixture. Gently stir everything together until the chicken and vegetables are evenly coated with the dressing.
- Bake: Transfer the combined mixture into a 9×13-inch baking pan, spreading it out evenly. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked through and the vegetables are tender.
- Optional Serving Notes: During baking, liquid will accumulate at the bottom of the pan which helps keep the chicken moist. When serving, use a slotted spoon to leave excess liquid behind, or pour the flavorful juices over a bed of rice or lentils to enhance your meal.
Notes
- Ensure the chicken is cut into uniform pieces for even cooking.
- Drain artichoke hearts well to avoid excess moisture in the bake.
- Freshly grated Parmesan adds the best flavor; pre-grated cheese can be used but may affect texture slightly.
- Use a slotted spoon when serving to prevent watery plates, or spoon the pan juices over grains for extra flavor.
- This dish can be prepared ahead and refrigerated before baking for convenience.
- For a lower-fat version, substitute mayonnaise with Greek yogurt.
Keywords: spinach artichoke chicken, chicken bake, creamy chicken casserole, chicken dinner recipe, gluten free chicken recipe
Find it online: https://nataliereeve.com/spinach-artichoke-chicken-bake-recipe/
