Description
Spinach Artichoke Chicken Bake delivers comfort directly from your kitchen, blending creamy cheese and tender chicken into one delightful dinner solution. This crowd-pleasing casserole brings restaurant-style flavor right to your family table with minimal effort and maximum satisfaction.
Ingredients
Scale
Main Proteins:
- 2 lbs boneless skinless chicken breasts
Vegetables and Artichokes:
- 1 14-oz can artichoke hearts
- 4 cups fresh spinach
- 1 red bell pepper
- 1 small onion
- 4 cloves garlic
Seasoning and Binding:
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated parmesan cheese
- Zest of 1 lemon
Instructions
- Heat the oven to 400°F and coat a 9×13-inch baking dish with cooking spray.
- Chop 2 lbs of chicken breasts into 1-inch pieces and place them in a large mixing bowl.
- Add 14 oz quartered artichoke hearts, 1 chopped red bell pepper, 1 chopped onion, and 4 cups spinach to the chicken.
- In a separate bowl, whisk 1 cup mayonnaise with 4 minced garlic cloves, lemon zest from 1 lemon, 2 tbsp lemon juice, 1 tsp oregano, 1 tsp thyme, ¾ tsp salt, and ½ tsp black pepper.
- Pour the sauce over the chicken mixture and gently stir until everything is evenly coated.
- Sprinkle ½ cup parmesan cheese over the top if using.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Bake uncovered for 25-30 minutes until your chicken reaches 165°F internal temperature and the sauce bubbles.
- Remove from the oven and let the dish rest for 5 minutes before serving to help the sauce set.
- Taste and adjust seasoning with extra salt or pepper if needed.
Notes
- Chicken cuts matter, so choose boneless, skinless chicken breasts or thighs trimmed into uniform pieces for even cooking.
- Fresh spinach works better than frozen, as it prevents excess moisture that could make the dish watery.
- Grate your own parmesan cheese for richer flavor and better melting compared to pre-shredded varieties.
- For a low-carb version, swap out bell peppers with zucchini or reduce vegetables to keep the carbohydrate count lower.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg