Name: Creamy Spinach Artichoke Chicken Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts (about 3 to 4 chicken 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); 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

If you’re on the hunt for a hearty, comforting dinner that’s bursting with flavor and easy enough for a weeknight, I’ve got just the thing for you: my Creamy Spinach Artichoke Chicken Bake Recipe. This dish combines tender chicken pieces with that classic spinach-artichoke tang, all wrapped up in a luscious, creamy sauce. Trust me, once you try this, it’ll become a regular in your rotation — my family goes crazy for it!

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Why You’ll Love This Recipe

Effortlessly Delicious: You can whisk this up in under an hour with minimal hands-on time.
All-in-One Meal: It’s packed with protein and veggies, so you get tons of flavor and nutrients in one dish.
Family-Friendly Flavor: The creamy, zesty sauce is a huge hit even with picky eaters.
Flexible Ingredients: You can easily swap or add veggies to make it your own.

A white rectangular baking dish filled with a layered mix of creamy white sauce, pieces of light beige cooked chicken, and quartered pale green artichoke hearts. The dish is sprinkled with small, bright red bell pepper pieces and finely chopped dark green herbs, creating a colorful contrast. The textures range from creamy sauce to tender chunks of chicken and soft artichokes, all blended evenly across the dish. The dish sits on a white marbled surface with two wooden spoons with white handles placed behind it. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Spinach Artichoke Chicken Bake, spinach artichoke chicken casserole, easy chicken bake, healthy chicken dinner, cheesy chicken bake

Ingredients You’ll Need

What’s really great about the ingredients in this Creamy Spinach Artichoke Chicken Bake Recipe is how they all play so well together — the tangy artichokes, fresh spinach, and zesty lemon brighten the richness of the creamy mayo-based sauce. When shopping, look for fresh spinach and good quality canned artichoke hearts to keep things tasting fresh and vibrant.

Flat lay of fresh boneless skinless chicken breasts, a whole red bell pepper with glossy skin, half a medium yellow onion with papery peel, drained quartered artichoke hearts, a small pile of lightly packed baby spinach leaves, freshly grated parmesan shavings, a small white ceramic bowl of creamy mayonnaise, four whole garlic cloves with papery skins, a whole bright yellow lemon, a small white ceramic bowl of dried oregano, a small white ceramic bowl of dried thyme, a small white ceramic bowl of kosher salt, and a small white ceramic bowl of freshly ground black pepper, all arranged symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Spinach Artichoke Chicken Bake, spinach artichoke chicken casserole, easy chicken bake, healthy chicken dinner, cheesy chicken bake

Boneless skinless chicken breasts: Cutting into bite-size pieces helps it cook evenly and stay juicy.
Red bell pepper: Adds a lovely sweetness and pop of color.
Yellow onion: Brings in subtle sweetness once it bakes.
Quartered artichoke hearts: Go for canned artichokes in water; just make sure to drain them well to avoid sogginess.
Baby spinach: Rough chopping helps it distribute throughout the bake without overwhelming any bites.
Freshly grated parmesan (optional): Adds a salty, nutty depth—totally worth including if you have it on hand.
Mayonnaise: The magic behind that creamy consistency; don’t worry, it melts beautifully in the oven.
Garlic cloves: Fresh, minced garlic adds a punch of savory flavor.
Lemon zest and juice: This adds a bright, fresh zing that balances the creamy elements perfectly.
Dried oregano and thyme: Classic herbs that bring warmth and earthiness.
Kosher salt and freshly ground black pepper: Essential for seasoning and highlighting all those lovely flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of tweaking recipes to keep things fresh — and this Creamy Spinach Artichoke Chicken Bake Recipe is no exception. Feel free to personalize it based on what you love or what you have in the fridge. It’s surprisingly versatile!

Cheesy upgrade: My family adores it with extra shredded mozzarella or a sprinkle of sharp cheddar on top for that irresistible melty finish.
Go green: Swapping baby spinach for kale or adding frozen peas for a nutrient boost works really well.
Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce into the mayo dressing if you like a little heat.
Dairy-free swap: Use vegan mayo and skip the parmesan to make it allergy-friendly without missing out on creaminess.

How to Make Creamy Spinach Artichoke Chicken Bake Recipe

Step 1: Prep Your Chicken and Veggies

Preheat your oven to 400°F (200°C). While it’s warming up, cut the chicken breasts into bite-sized 1-inch pieces — this helps them cook evenly and stay juicy. Next, finely chop the red bell pepper and yellow onion; the smaller, the better for a nice even bite. Drain those artichoke hearts and give them a gentle squeeze to remove excess liquid — trust me, this little trick prevents your bake from turning watery. Roughly chop the baby spinach so it blends nicely throughout the dish.

Step 2: Mix It All Together

In a large mixing bowl, add the chicken, bell pepper, onion, artichokes, spinach, and parmesan (if you’re using it). In a smaller bowl, whisk together the mayonnaise, minced garlic, lemon zest and juice, oregano, thyme, salt, and pepper until smooth. Pour that creamy dressing over the chicken and veggies, then gently toss everything together until all those flavors get acquainted.

Step 3: Bake and Enjoy

Transfer the mixture into a 9×13-inch baking dish, spreading it out evenly. Pop it in the oven uncovered for about 25 to 30 minutes — you want the chicken cooked through and the edges starting to lightly brown. Keep an eye on it towards the end; overcooked chicken can get a bit dry, so it’s worth checking a couple minutes early if your oven runs hot.

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Pro Tips for Making Creamy Spinach Artichoke Chicken Bake Recipe

Drain Your Artichokes Well: I learned that squeezing out liquid keeps the bake from getting soggy, balancing out the creamy sauce perfectly.
Use Room Temperature Ingredients: Mayo and lemon juice come together smoothly when they’re not straight out of the fridge.
Don’t Overmix: Gently toss your ingredients to avoid breaking down the veggies or chicken before baking.
Check Chicken Early: Cooking times vary—testing with a fork at 25 minutes ensures juicy, tender pieces without drying out.

How to Serve Creamy Spinach Artichoke Chicken Bake Recipe

A white round plate shows two layers: on the left side, there are pieces of white cooked chicken mixed with dark green spinach leaves and small bright red bits of bell pepper, along with beige artichoke hearts placed among the chicken; on the right side, there is a mound of fluffy white rice with a silver fork resting on the right edge of the plate. Above the plate, a white rectangular baking dish with a dark rim holds more chicken mixture, and a wooden spoon is scooping some of the chicken and vegetables from the dish. All items are placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Spinach Artichoke Chicken Bake, spinach artichoke chicken casserole, easy chicken bake, healthy chicken dinner, cheesy chicken bake

Garnishes

I love finishing this dish with a sprinkle of freshly chopped parsley or a light dusting of extra parmesan right when it comes out of the oven — it brightens the dish and gives it that extra homemade touch. Sometimes, a squeeze of fresh lemon on top amps up the freshness too!

Side Dishes

This bake pairs beautifully with a simple side salad tossed in a zingy vinaigrette or some garlic butter roasted potatoes. For a low-carb option, steamed cauliflower rice or a crisp cucumber salad keeps things light but satisfying.

Creative Ways to Present

If you’re serving to guests or want to make it a little special, try scooping the bake into individual ramekins and topping each with a bit of shredded cheese that gets golden and bubbly in the broiler. It’s a fun way to personalize and jazz up the presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I like to cool it completely before sealing, so condensation doesn’t make the bake soggy when reheated.

Freezing

Freezing works well too! Just portion into freezer-safe containers. When you’re ready to enjoy again, thaw overnight in the fridge before reheating to keep that creamy texture intact.

Reheating

I reheat leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through—this helps maintain the dish’s texture better than microwaving, which can sometimes dry the chicken out or make the sauce separate.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs add a bit more fat and richness, making the bake even juicier. Just cut them into similar-sized pieces and keep an eye on cooking time since thighs might cook a bit faster or slower depending on size.
Is it okay to prepare this recipe ahead of time?

You can absolutely mix everything together the night before and keep it in the fridge. Just wait to bake it until you’re ready to eat, as baking ahead can make the chicken a little tougher.
Can I substitute mayonnaise with Greek yogurt?

Yes, Greek yogurt can be used for a tangier, lighter option, but the texture and creaminess will be a bit different. If you try this, pick full-fat yogurt and consider adding a touch of olive oil to mimic mayo’s richness.
How do I know when the chicken is fully cooked?

Use a meat thermometer if you have one; chicken is safe at 165°F (74°C). Otherwise, cut into the largest piece to check that it’s no longer pink inside and the juices run clear.

Final Thoughts

This Creamy Spinach Artichoke Chicken Bake Recipe is one of those meals that feels like a warm hug after a long day. I love how easy it is to throw together yet feels special enough for company or a comforting family dinner. You’ll find the blend of creamy, tangy, and herby flavors irresistible — it’s become a go-to recipe I’m thrilled to share with you because I know you’ll love it just as much as we do. Give it a try and let me know how it turns out!