Spinach Artichoke Chicken Bake is the kind of cozy, crowd-pleasing dish you’ll want to keep in constant rotation. Creamy, packed with colorful veggies, and bursting with zingy flavor, it takes everything you love about spinach artichoke dip and turns it into a hearty, crave-worthy dinner. Whether you’re hosting friends for a casual get-together or simply looking to jazz up weeknight chicken, this dish delivers big satisfaction with minimal fuss.

Spinach Artichoke Chicken Bake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Spinach Artichoke Chicken Bake lies in the simple lineup of fresh produce, pantry staples, and a touch of cheese. Every ingredient plays an important role—adding either juicy texture, pops of color, or luscious, craveable taste to the finished dish.

Boneless skinless chicken breasts: The hearty base—cutting into bite-sized pieces ensures even cooking and soaks up all the fabulous flavors.
Red bell pepper: Adds a welcome sweetness and beautiful brightness throughout the bake.
Yellow onion: Brings savory depth and aromatic flavor that mellows wonderfully as it bakes.
Artichoke hearts: Tangy, tender, and reminiscent of your favorite dip; be sure to squeeze out excess liquid so the bake won’t get watery.
Baby spinach: Roughly chopped for tender texture—spinach melts into the dish for both color and nutrition.
Freshly grated parmesan (optional): Adds a salty-savory kick and enhances the creamy factor without overpowering.
Mayonnaise: Acts as the creamy glue that binds everything together; it keeps the chicken juicy too!
Garlic cloves: Four cloves give a big garlicky punch—don’t be shy, it’s a flavor hero here!
Lemon (zest and juice): Brightens everything with acidity and a hint of citrusy aroma. Both zest and juice are used for maximum impact.
Dried oregano: Lends a Mediterranean warmth that pairs delightfully with the veggies and chicken.
Dried thyme: Adds herby notes that help round out the flavors and make the bake feel truly comforting.
Kosher salt: Brings out and balances all the flavors—don’t skimp!
Freshly ground black pepper: A touch of pepper for gentle heat and earthy bite.

How to Make Spinach Artichoke Chicken Bake

Step 1: Prep the Chicken

Start by preheating your oven to 400°F (200°C). Take your boneless skinless chicken breasts and cut them into roughly 1-inch chunks. This handy step is a game changer—the smaller pieces not only bake up faster, but also absorb every bit of that creamy, lemony dressing. Pop the chicken chunks into a roomy mixing bowl and set it aside while you gather the rest of your ingredients.

Step 2: Add the Veggies and Cheese

Now for the fun, colorful part! Dice up the red bell pepper and yellow onion, then toss them into the bowl alongside the chicken. Next, drain the artichoke hearts really well (give them a gentle squeeze, trust me!) and roughly chop the baby spinach. Add both veggies to the bowl, along with the freshly grated parmesan if you’re using it. This mix already smells like an invitation to dinner.

Step 3: Mix the Creamy Dressing

In a separate small bowl, combine the mayonnaise, minced garlic, fresh lemon zest and juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. Stir until everything’s silky smooth and well blended. This lush dressing is the secret sauce—literally!—that makes this Spinach Artichoke Chicken Bake shine.

Step 4: Toss Everything Together

Pour the creamy dressing right into the bowl with your chicken and veggies. Grab a big spoon or spatula and gently toss everything until well coated. You want every bite to be flecked with spinach, artichoke, and fragrant herbs—that’s where the magic happens.

Step 5: Assemble and Bake

Transfer the mixture to a 9×13-inch baking pan, spreading it out evenly. Slide the pan into your preheated oven, and bake uncovered for 25 to 30 minutes. When the chicken is cooked through and the veggies are melt-in-your-mouth tender, you’ll know it’s ready. The savory aroma will call everyone to the table before you even have a chance to plate it!

How to Serve Spinach Artichoke Chicken Bake

Garnishes

You can make your Spinach Artichoke Chicken Bake pop even more with a sprinkle of extra parmesan right out of the oven, a scatter of freshly chopped parsley, or even a grating of lemon zest for extra brightness. These finishing touches add color, aroma, and just the right amount of flair.

Side Dishes

This dish loves simple sides. Fluffy rice, buttery noodles, or even warm crusty bread make perfect partners that help soak up every drop of that silky sauce. For something lighter, consider a fresh green salad with a zippy vinaigrette—the acidity balances the richness beautifully.

Creative Ways to Present

Take your Spinach Artichoke Chicken Bake beyond the basics by spooning it into individual ramekins for a dinner party, topping each serving with crispy breadcrumbs, or nestling it into a toasted bread bowl for an extra touch of indulgence. It’s endlessly adaptable, so don’t be afraid to experiment!

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Artichoke Chicken Bake holds up beautifully in the fridge. Simply transfer cooled leftovers to an airtight container and store for up to 3 days. The flavor actually deepens a bit as it sits, making for an even more satisfying lunch or dinner the next day.

Freezing

This bake is freezer friendly! If you want to freeze it, let the cooked dish cool completely, then portion it into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results and texture.

Reheating

To reheat, place your leftovers in an oven-safe dish, cover with foil, and warm at 350°F until hot throughout (about 15–20 minutes). You can also use the microwave for smaller portions—just cover and heat in short bursts, stirring halfway through for even warming.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and squeeze out as much liquid as possible from the frozen spinach before adding it to the mix. This keeps your Spinach Artichoke Chicken Bake from turning watery but preserves that gorgeous green color.

Is there a substitute for mayonnaise?

Yes, full-fat Greek yogurt or a combination of Greek yogurt and a little sour cream can replace mayonnaise for a lighter twist. The flavor will be slightly tangier, but the bake will remain delicious and creamy.

What kind of artichoke hearts should I use?

Look for canned or jarred quartered artichoke hearts packed in water. Just drain them well and squeeze out excess moisture; marinated varieties can be used in a pinch, but they’ll add extra tang—and salt—so you may want to adjust seasoning.

Can I make this recipe ahead of time?

You sure can! Assemble everything (except baking), cover and refrigerate up to 24 hours ahead. When you’re ready, bake as directed, adding a couple of extra minutes if baking straight from the fridge.

Is Spinach Artichoke Chicken Bake gluten free?

Yes, as written, this recipe is naturally gluten free. Just double check all your ingredient labels—especially any store-bought parmesan or artichoke hearts—to be absolutely sure.

Final Thoughts

If you’re seeking a meal that’s creamy, nourishing, and guaranteed to wow the whole table, give Spinach Artichoke Chicken Bake a try. It’s the kind of dish that manages to be both comforting and a little bit fancy—no fuss required. I can’t wait for you to taste that first bite!

Spinach Artichoke Chicken Bake Recipe

★★★★★

5 from 9 reviews

Author: Olivia
Total Time: 40-45 minutes
Yield: 4–6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Spinach Artichoke Chicken Bake is a flavorful and easy weeknight dinner option that combines tender chicken with vegetables and a creamy, herb-infused dressing. It’s a crowd-pleaser that’s simple to prepare and full of delicious, comforting flavors.

Instructions

Cut the Chicken: Preheat the oven to 400°F (200°C) and cut the chicken breasts into 1-inch pieces.
Dice the Veggies: Add bell pepper, onion, artichoke hearts, spinach, and parmesan to the bowl with the chicken.
Make the Dressing: In a separate bowl, mix mayo, garlic, lemon zest and juice, oregano, thyme, salt, and pepper.
Combine: Pour the dressing over chicken and veggies, stirring gently to mix.
Bake: Transfer the mixture to a 9×13-inch baking pan and bake for 25-30 minutes until chicken is cooked through.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Main Course
Method: Baking
Cuisine: American