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Spinach Artichoke Chicken Bake Recipe

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3.9 from 47 reviews

This Spinach Artichoke Chicken Bake is a creamy, flavorful, and wholesome one-pan meal featuring tender chicken breasts baked under a rich spinach and artichoke topping. Enhanced with zesty lemon, garlic, and Italian herbs, this dish combines the classic flavors of spinach artichoke dip with juicy baked chicken, perfect for an easy weeknight dinner or meal prep.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 pounds boneless skinless chicken breasts (about 3 to 4 chicken breasts)

Vegetables

  • 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

Cheese and Dairy

  • ½ cup freshly grated parmesan (optional)
  • ½ cup mayonnaise

Flavorings

  • 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. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the chicken and the toppings evenly.
  2. Prepare the Chicken: Lightly season the boneless skinless chicken breasts with the kosher salt and freshly ground black pepper on both sides. Place them evenly spaced in a baking dish suitable for the oven.
  3. Sauté the Vegetables: In a skillet over medium heat, add the finely chopped red bell pepper, yellow onion, and minced garlic. Cook until the vegetables soften and become fragrant, about 4-5 minutes. This step helps to release their natural sweetness and enhances the final flavor of the topping.
  4. Mix the Spinach Artichoke Topping: In a mixing bowl, combine the sautéed vegetables with the drained and gently squeezed artichoke hearts, roughly chopped baby spinach, mayonnaise, lemon zest and juice, dried oregano, dried thyme, and half of the grated parmesan cheese. Stir thoroughly until all ingredients are evenly incorporated.
  5. Assemble the Bake: Spoon the spinach and artichoke mixture evenly over the chicken breasts in the baking dish, ensuring each breast is well covered. Sprinkle the remaining parmesan cheese on top for a golden, cheesy crust after baking.
  6. Bake: Place the baking dish in the preheated oven and bake uncovered for approximately 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The topping should be bubbling and slightly golden.
  7. Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes to allow the juices to redistribute. Serve warm as a satisfying main dish paired with your favorite side such as rice, pasta, or a fresh salad.

Notes

  • If you prefer a lighter version, substitute mayonnaise with Greek yogurt.
  • Fresh spinach can be used instead of baby spinach; just chop finely.
  • Ensure the artichoke hearts are well drained to prevent the topping from being watery.
  • Parmesan cheese is optional but adds a lovely crunchy topping and flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • For a dairy-free alternative, omit the parmesan and use a dairy-free mayo.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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