Description
This Spinach Artichoke Chicken Bake is a delicious and easy all-in-one dinner featuring tender chicken pieces baked with fresh vegetables and a creamy, flavorful dressing. Packed with baby spinach, artichoke hearts, and a zesty lemon-garlic mayo sauce, this dish offers a healthy and satisfying meal perfect for busy weeknights.
Ingredients
Scale
Chicken and Vegetables
- 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)
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
- Cut the chicken. Preheat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces and place them in a large mixing bowl.
- Dice the veggies. Add the finely chopped red bell pepper, yellow onion, drained artichoke hearts, roughly chopped baby spinach, and parmesan cheese (if using) into the mixing bowl on top of the chicken.
- Make the dressing. In a separate small mixing bowl, stir together the mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper until smooth and well combined.
- Stir it all together. Pour the prepared dressing over the chicken and vegetable mixture, then gently stir everything together until the ingredients are evenly coated and mixed thoroughly.
- Bake. Transfer the combined mixture into a 9×13-inch baking pan. Bake uncovered in the preheated oven at 400°F (200°C) for 25 to 30 minutes, or until the chicken is cooked through and no longer pink inside.
Notes
- This spinach artichoke chicken bake is an easy, healthy, and flavorful all-in-one meal perfect for busy weeknights.
- Using canned artichoke hearts makes preparation quick and convenient while adding great flavor.
- You can omit the parmesan cheese to make the dish dairy-free if desired.
- Serve with a side of rice, quinoa, or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 2 g
- Sodium: 1134 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 112 mg
