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Spinach Artichoke Chicken Bake Recipe

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4.1 from 9 reviews

A flavorful and creamy Spinach Artichoke Chicken Bake that's easy to prepare and perfect for a hearty family dinner. Tender chicken pieces are combined with fresh veggies, artichoke hearts, and a zesty lemon-garlic mayo dressing, then baked to perfection with a cheesy parmesan crust.

Ingredients

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

  1. Prep 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.
  2. Dice the vegetables: Add the finely chopped red bell pepper, yellow onion, drained artichoke hearts, roughly chopped baby spinach, and optional parmesan cheese on top of the chicken in the mixing bowl.
  3. Combine the dressing ingredients: In a separate small bowl, mix together the mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper until well blended.
  4. Mix everything together: Pour the dressing over the chicken and vegetable mixture, then gently stir everything until the ingredients are evenly combined.
  5. Bake the dish: Transfer the mixture into a 9x13-inch baking pan and bake uncovered for 25 to 30 minutes, or until the chicken is fully cooked through and the top is slightly golden.

Notes

  • For a richer flavor, you can sprinkle extra parmesan cheese on top before baking.
  • Serve with a side of rice, quinoa, or crusty bread for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you prefer a lower-fat version, substitute mayonnaise with Greek yogurt.
  • Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.

Find it online: https://recipeplenty.com/spinach-artichoke-chicken-bake-recipe/