I have to tell you, this recipe has quickly become one of my absolute favorites! The first time I made this Spinach Artichoke Chicken Bake, I was amazed by how simple and flavorful it turned out. It’s the perfect combination of juicy chicken, vibrant veggies, and a creamy, herby sauce.
Whether I’m serving it for dinner or meal prepping for the week ahead, this dish never disappoints. Trust me, once you try it, you’ll see why it’s such a winner in my kitchen.
Credit: downshiftology
Ingredients for Spinach Artichoke Chicken Bake
- 2 pounds boneless skinless chicken breasts
Using chicken breasts keeps things lean and tender, but chicken thighs work wonderfully too if you prefer richer flavor. - 1 red bell pepper, finely chopped
A pop of color and sweetness! Stick to fresh, crisp peppers for the best texture. - ½ medium yellow onion, finely chopped
Onions add a layer of aromatic sweetness when baked. - 2 (13.5-ounce) cans of quartered artichoke hearts, drained
Canned artichokes are a quick and convenient option. Make sure to drain them well to avoid extra liquid in the dish. - 2 cups (lightly packed) baby spinach, roughly chopped
Fresh spinach is ideal since frozen spinach can release too much water. If needed, substitute with kale for added nutrition. - ½ cup freshly grated parmesan cheese (optional)
Freshly grated cheese melts better and enhances the creaminess of the bake. - ½ cup mayonnaise
This creates the silky sauce base. For a lighter option, you can use Greek yogurt instead. - 4 garlic cloves, minced
Garlic is the secret to a robust depth of flavor in this dish. - 1 lemon (zest and juice)
Adding lemon zest and juice balances the richness with a zesty kick. - 1 teaspoon dried oregano
Oregano pairs perfectly with the Mediterranean vibe of this recipe. - 1 teaspoon dried thyme
Thyme complements the chicken and adds an earthy, herbal touch. - 1 teaspoon kosher salt
Enhances all the flavors seamlessly. - ½ teaspoon freshly ground black pepper
A dash of pepper gives the dish just the right lift.
Note: Serves 6 people generously.
Variations
If you want to put a personal twist on this recipe, here are some creative ideas:
- Dairy-Free Option: Swap parmesan cheese for nutritional yeast. It still gives you that cheesy flavor without any dairy.
- Add Extra Protein: Mix in cooked bacon bits for a smoky touch.
- Vegetable Alternatives: Substitute spinach with kale or Swiss chard, and red bell pepper with zucchini or mushrooms.
- Healthier Base: Replace mayonnaise with a blend of Greek yogurt and olive oil for a lighter sauce.
- Spicy Kick: Add a pinch of red pepper flakes or drizzle sriracha on top for some heat.
For a hearty twist, you might also enjoy this stuffed bell peppers recipe.
Cooking Time
Here’s how long you’ll need to set aside to prepare this flavorful bake:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You’ll Need
- 9×13-inch baking pan for even baking and to hold all the ingredients.
- Large mixing bowl for tossing the chicken and veggies with the sauce.
- Small mixing bowl to stir the sauce ingredients together.
- Knife and cutting board for chopping the chicken and vegetables.
- Slotted spoon to serve neatly while avoiding excess liquid.
How to Make Spinach Artichoke Chicken Bake Recipe?
Prepare the Chicken
Start by preheating your oven to 400°F (200°C) and getting your baking pan ready. Slice the chicken breasts into bite-sized, 1-inch pieces. This makes the dish easier to serve and ensures the chicken cooks evenly.
Add the Veggies
Once your chicken is prepped, dice the red bell pepper and onion, and chop the spinach into smaller pieces. Add these veggies to a large mixing bowl along with the drained artichoke hearts. If you’re using parmesan, sprinkle it in now for an extra creamy base.
Make the Creamy Sauce
Next, grab a small bowl and whisk together the mayonnaise, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and black pepper. This mixture will coat the chicken and vegetables, tying the recipe together with a herby, tangy flavor.
Toss and Combine
Pour the creamy sauce over the chicken and vegetable mixture in the large bowl. Gently toss everything together until the pieces are coated evenly. Be careful not to break apart the artichokes as you mix.
Bake to Perfection
Transfer the mixture to your baking pan, spreading it out in an even layer. Place the pan in your preheated oven and bake uncovered for 25 to 30 minutes. The chicken should be fully cooked and the top slightly browned. If you’re unsure, use a meat thermometer to check that the chicken has reached an internal temperature of 165°F.
Credit: downshiftology
Additional Tips for Making This Recipe Better
Here are some helpful tips based on my own experience:
- Use freshly grated parmesan for a smoother, meltier result. Pre-grated cheese doesn’t melt as well.
- Don’t skip draining the artichokes! Too much liquid can make your dish watery.
- If you prefer less tang, reduce the lemon juice slightly but don’t omit it entirely. It’s essential for flavor.
- Want less cleanup? Skip the mixing bowl and combine everything directly in the baking pan.
- If the sauce feels too thick, a splash of chicken broth will thin it out beautifully.
For a Mediterranean-inspired pairing, consider trying this Mediterranean baked fish alongside your soup.
How to Serve Spinach Artichoke Chicken Bake Recipe?
For the best presentation, serve this bake in the same dish you cooked it in. Sprinkle it with a little extra parmesan or fresh parsley right before serving for a pop of color. This dish pairs wonderfully with fluffy rice, creamy mashed potatoes, or crusty bread to soak up the extra sauce. If you’re keeping it low-carb, serve it over a bed of leafy greens or cauliflower rice.
Nutritional Information
This dish is both satisfying and balanced. Here’s a quick overview of its nutritional properties per serving:
- Calories: 374
- Protein: 36g
- Carbohydrates: 9g
- Fat: 20g
Make Ahead and Storage
Storage
Once cooled, store leftovers in an airtight container in the fridge for up to 4-5 days.
Freezing
For longer storage, pack the bake into a freezer-safe container and keep it frozen for up to 3 months.
Reheating
Warm leftovers in the oven at 400°F for 15 minutes, or microwave individual servings for 2 minutes.
Why You’ll Love This Recipe?
This recipe is not just delicious but also super practical. Here’s why:
- Quick and Easy: Gets from the kitchen to your table in under an hour.
- Versatile: Works well for dinner, meal prep, or even gatherings.
- Flavorful: Loaded with rich, tangy, and savory goodness.
- Customizable: Easily adapted for dietary preferences or ingredient swaps.
- Healthy: A nutritious option packed with protein and veggies.
Once you make this Spinach Artichoke Chicken Bake, it’ll likely become a staple in your recipe rotation. Give it a try, and don’t forget to savor every bite! For more creative recipes, check out our collection of Dinner Ideas.