Spinach Artichoke Chicken Bake Recipe
This Spinach Artichoke Chicken Bake is a delicious, creamy, and healthy one-pan meal combining tender chicken breast pieces with fresh vegetables, tangy artichokes, and a flavorful lemon-garlic mayo dressing. Perfect for a quick weeknight dinner or meal prep, it’s baked to juicy perfection and packed with Mediterranean-inspired herbs and cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Calorie
Ingredients
Scale
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
Dressing and Seasonings
- ½ cup freshly grated parmesan cheese (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
Instructions
- Cut the chicken: Preheat your oven to 400°F (200°C). Cut the boneless, skinless chicken breasts into 1-inch pieces and place them in a large mixing bowl.
- Dice the veggies: Finely chop the red bell pepper and yellow onion. Drain the artichoke hearts well to remove excess liquid, then add them to the bowl along with the chopped baby spinach and grated parmesan cheese if using.
- Prepare the dressing: In a small bowl, combine mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Stir everything together until well blended.
- Mix all ingredients: Pour the dressing over the chicken and vegetable mixture. Gently stir until all ingredients are evenly coated with the dressing.
- Bake the dish: Transfer the mixture into a 9×13-inch baking pan, spreading everything evenly. Bake uncovered for 25 to 30 minutes until the chicken is fully cooked and no longer pink in the center.
Notes
- Make sure the artichokes are well drained to avoid watery bake.
- For a low-fat option, substitute mayonnaise with Greek yogurt.
- If you prefer a stronger cheese flavor, use more parmesan or mix in some mozzarella.
- Serve this bake with a side of quinoa, rice, or a fresh salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
Keywords: spinach artichoke chicken bake, baked chicken recipe, creamy chicken bake, healthy chicken dinner, Mediterranean chicken, one-pan chicken dish
