Spinach Artichoke Chicken Bake
A delicious and creamy baked chicken dish packed with spinach, artichokes, and flavorful herbs, perfect for a quick weeknight dinner.
Ingredients
Protein
- 2 pounds boneless skinless chicken breasts (about 3 to 4 chicken breasts)
Vegetables
- 1 red bell pepper red bell pepper (finely chopped)
- 0.5 medium yellow onion (finely chopped)
- 2 13.5-ounce cans quartered artichoke hearts (drained and excess liquid gently squeezed out)
- 2 cups baby spinach (roughly chopped)
Dairy & Condiments
- 0.5 cup freshly grated parmesan (optional)
- 0.5 cup mayonnaise
- 4 cloves garlic (minced)
- 1 lemon lemon (zested and juiced (about 1 tbsp zest and 3 tbsp juice))
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
Instructions
- Cut chicken into 1-inch pieces and place in a bowl. Preheat oven to 400°F (200°C).
- Add chopped bell pepper, onion, artichokes, spinach, and parmesan to the bowl with chicken.
- Mix mayonnaise, garlic, lemon zest and juice, oregano, thyme, salt, and pepper to make the dressing.
- Combine dressing with chicken and vegetables, then transfer to a baking dish.
- Bake uncovered for 25-30 minutes until chicken is cooked through.
Notes
For extra flavor, sprinkle additional parmesan on top before baking.