Name: 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); 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 (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 looking for a dinner that feels cozy but doesn’t take forever to throw together, you’ll absolutely want to try this Spinach Artichoke Chicken Bake Recipe. I love this recipe because it combines tender chunks of chicken with that creamy, tangy spin you get from spinach and artichokes — seriously, it’s like your favorite dip got upgraded into a full meal. Plus, it’s a one-pan wonder, which means less cleanup and more time to dig in.

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Why You’ll Love This Recipe

Effortless One-Pan Meal: Toss everything together and bake – no fancy steps required.
Creamy Comfort Food: The mayonnaise, parmesan, and lemon make the flavors pop with creamy, tangy goodness.
Loaded with Veggies: You get spinach, artichokes, peppers, and onions all in one dish.
Family Favorite: My crew always asks for seconds and it’s perfect for weeknight dinners or meal prep.

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 - Spinach Artichoke Chicken Bake, creamy chicken bake with spinach and artichokes, easy chicken dinner recipes, one-pan chicken dish, healthy chicken bake ideas

Ingredients You’ll Need

Every ingredient here plays its part in making this Spinach Artichoke Chicken Bake Recipe shine. The fresh veggies add texture and color while the herbs and lemon brighten the dish. Here’s what you’ll want to gather before we get cooking.

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 - Spinach Artichoke Chicken Bake, creamy chicken bake with spinach and artichokes, easy chicken dinner recipes, one-pan chicken dish, healthy chicken bake ideas

Boneless skinless chicken breasts: Easy to chop and cooks evenly; you can sub chicken thighs if you want a juicier bake.
Red bell pepper: Adds a subtle sweetness and a pop of color.
Yellow onion: Provides a mild sharpness that melts during baking.
Quartered artichoke hearts: Their tangy flavor pairs beautifully here; I like canned for convenience.
Baby spinach: Roughly chopped so it mixes well without overpowering.
Freshly grated parmesan: Optional, but it adds that salty richness that brings everything together.
Mayonnaise: Surprising I know, but it creates that creamy sauce without heavy cream.
Garlic cloves: Minced for an aromatic punch.
Lemon zest and juice: Brightens the whole dish and balances richness.
Dried oregano and thyme: Classic herbs that add just the right earthiness.
Kosher salt and black pepper: Essential seasoning to enhance 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

One of my favorite things about this Spinach Artichoke Chicken Bake Recipe is how flexible it is. Experimenting with ingredients lets you make this dish your own, whether you want to lighten it up or add a twist.

Use Greek yogurt instead of mayonnaise: I swapped this once for a tangier, lighter bake and loved the fresh flavor.
Add shredded mozzarella or cream cheese: For extra cheesiness, it becomes downright indulgent.
Substitute fresh herbs for dried: If you have fresh thyme and oregano on hand, it really brightens the flavor.
Add mushrooms or sun-dried tomatoes: Great for giving some extra depth and texture.
Use chicken thighs: For a juicier, more forgiving bake without drying out.

How to Make Spinach Artichoke Chicken Bake Recipe

Step 1: Prep and Cut the Chicken

Start by preheating your oven to 400°F (200°C). Then, cut the chicken breasts into roughly 1-inch pieces. I like to keep them bite-sized so they cook quickly and evenly. Placing them in a large mixing bowl makes it easy to combine everything later without a mess.

Step 2: Chop the Veggies and Add Layers of Flavor

Dice that red bell pepper and yellow onion finely – this way they blend seamlessly into the dish and everyone gets a bit with every bite. Drain the artichoke hearts well; I’ve learned that gently squeezing out excess liquid helps prevent your bake from getting watery. Add all the veggies plus the chopped spinach and parmesan (if using) right on top of the chicken in the bowl.

Step 3: Whip Up Your Tangy Creamy Dressing

In a small bowl, stir together the mayonnaise, minced garlic, lemon zest and juice, oregano, thyme, salt, and pepper. This mixture is the magic sauce that ties everything together — I discovered this combo after a few tweaks, and it’s a total game-changer for flavor and texture. Make sure to mix it well so every forkful gets that tasty sauce.

Step 4: Combine and Bake

Pour the dressing over the chicken and veggie mix, then gently fold everything until it’s evenly coated. I like to use a rubber spatula for this because it’s gentle enough not to mush everything up but effective for even mixing. Transfer the entire mixture to a 9×13-inch baking dish, spreading it out so it’s somewhat even.

Bake uncovered for 25 to 30 minutes until the chicken is cooked through and the edges are starting to brown. You’ll know it’s done when the chicken pieces reach 165°F internally and the veggies are tender. Let it rest a few minutes before serving to let the juices settle—it’s tough to wait, but trust me, it’s worth it!

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Pro Tips for Making Spinach Artichoke Chicken Bake Recipe

Prevent Watery Bake: Always drain and gently squeeze out canned artichokes to keep the dish from becoming soggy.
Cut Chicken Evenly: Uniform pieces help everything cook at the same rate, so no one bites into dry or undercooked chicken.
Use Fresh Lemon: The zest and fresh juice really brighten the creamy sauce—don’t skip it!
Check Doneness Early: Ovens vary, so start checking chicken tenderness around 20 minutes to avoid overcooking.

How to Serve 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 - Spinach Artichoke Chicken Bake, creamy chicken bake with spinach and artichokes, easy chicken dinner recipes, one-pan chicken dish, healthy chicken bake ideas

Garnishes

I like to sprinkle a little extra parmesan or some fresh chopped parsley right before serving—it adds a fresh herbal note and a bit of color that just makes the dish feel special. A few lemon wedges on the side are great too, so anyone can add a little extra zing if they want.

Side Dishes

This bake is such a complete meal on its own, but I often serve it alongside a simple garlic butter rice or steamed quinoa to soak up any extra sauce. Roasted baby potatoes or a crisp green salad also pair nicely if you want options on your plate.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins for a fancy touch. You can even sprinkle some toasted pine nuts or crushed red pepper flakes on top to add texture or a hint of heat. It’s a surprisingly versatile crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually taste better the next day, making it perfect for lunch or a quick dinner on busy nights.

Freezing

If you want to freeze it, I recommend portioning the bake into freezer-safe containers or bags. It freezes well for up to 2 months. Just thaw overnight in the fridge before reheating to keep that creamy texture intact.

Reheating

I reheat leftovers either in the oven at 350°F until warmed through or in the microwave for convenience. Just cover loosely to keep moisture in and avoid drying out the chicken. Adding a splash of water or broth before reheating helps keep it juicy.

FAQs

Can I use frozen spinach instead of fresh in this recipe?

Yes, you can! Just be sure to thaw and thoroughly squeeze out any excess water from the frozen spinach before mixing it in. Otherwise, your bake might turn out watery.
Is mayonnaise necessary in the Spinach Artichoke Chicken Bake Recipe?

Mayonnaise adds creaminess and tang without extra heaviness, but if you prefer, Greek yogurt or sour cream can be great substitutes. The key is that it binds the flavors together smoothly.
Can I make this recipe gluten-free?

Absolutely! All the ingredients in this recipe are naturally gluten-free, but double-check packaged items like mayonnaise or canned artichokes to ensure there are no hidden gluten additives.
Can I prepare this recipe ahead of time and bake it later?

Yes! Assemble everything in the baking dish, cover it tightly with foil or plastic wrap, and keep it in the fridge for up to 24 hours. When you’re ready, bake as directed, adding a few extra minutes if needed.

Final Thoughts

This Spinach Artichoke Chicken Bake Recipe has become one of my go-to weeknight meals because it’s just so darn satisfying and straightforward. It brings together my love for creamy spinach artichoke dip and hearty chicken in a way that everyone in my family devours with smiles. You really can’t go wrong here—give it a shot, play around with the ingredients, and make it your own. I promise, it’ll earn a permanent spot in your dinner rotation too!