Description
This Spinach Artichoke Chicken Bake is a flavorful, all-in-one dinner that combines tender chicken breasts with nutritious spinach, artichoke hearts, and a creamy, zesty dressing. Baked to perfection, this dish is packed with protein and veggies, making it a healthy, easy, and delicious meal option perfect for busy weeknights.
Ingredients
Scale
Chicken and Vegetables
- 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)
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 spinach, and parmesan cheese (if using) to the mixing bowl on top of the chicken.
- Make the dressing: In a separate small mixing bowl, combine the mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Stir until fully mixed.
- Stir it all together: Pour the prepared dressing over the chicken and vegetable mixture. Gently stir everything together until the chicken is well coated and ingredients are evenly combined.
- Bake: Transfer the mixture into a 9×13-inch baking pan and spread it out evenly. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Notes
- This dish is an easy and healthy all-in-one dinner that’s packed with protein and vegetables.
- Using fresh lemon zest and juice brightens the creamy dressing and enhances the flavors.
- If you want a cheesier bake, you can add extra parmesan or sprinkle mozzarella on top before baking.
- Make sure to drain and gently squeeze excess liquid from the artichoke hearts to prevent the bake from becoming too watery.
- Serving suggestion: pair with a side salad or steamed rice for a complete meal.
- Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated in the oven or microwave.
- Watch a demonstration video for visual step-by-step preparation if available.
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
