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.
Ingredients
Scale
Chicken:
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
Veggies:
- 1 red bell pepper, finely chopped
- ½ medium yellow onion, finely chopped
- 2 (13.5-ounce) cans quartered artichoke hearts, drained and excess liquid squeezed out
- 2 cups baby spinach, roughly chopped
Dressing:
- ½ cup mayonnaise
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Optional:
- ½ cup freshly grated parmesan
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
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
Keywords: Spinach Artichoke Chicken Bake, Chicken Bake, Spinach Chicken Recipe
