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Spinach Artichoke Chicken Bake Recipe

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This Spinach Artichoke Chicken Bake is a flavorful and creamy one-pan dish that combines tender chicken pieces with vibrant vegetables and a zesty, herbed mayonnaise dressing. Perfectly baked to juicy perfection, it features artichoke hearts, fresh spinach, red bell pepper, and parmesan cheese for a deliciously comforting meal that’s easy to prepare and sure to impress.

Ingredients

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
  • ½ cup freshly grated parmesan cheese (optional)

Dressing and Seasoning

  • 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

  1. Cut the chicken: Preheat the oven to 400°F (200°C). Cut the boneless skinless chicken breasts into 1-inch pieces and place them in a large mixing bowl.
  2. Dice the veggies: Add the finely chopped red bell pepper, yellow onion, drained artichoke hearts, roughly chopped baby spinach, and parmesan cheese (if using) into the mixing bowl on top of the chicken.
  3. Make the dressing: In a separate small mixing bowl, whisk together the mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, kosher salt, and freshly ground black pepper until fully combined.
  4. Stir it all together: Pour the prepared dressing over the chicken and vegetable mixture, then gently stir until everything is evenly coated and well combined.
  5. Bake: Transfer the mixture into a 9×13-inch baking dish and spread it evenly. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and no longer pink inside.

Notes

  • Expect some liquid to accumulate at the bottom of the pan during baking; this is normal and helps keep the chicken moist.
  • Use a slotted spoon to serve the chicken and vegetables, leaving excess liquid behind if preferred.
  • If serving over rice or lentils, consider drizzling some of the flavorful juices from the pan on top to enhance the dish.

Find it online: https://flavorspath.com/spinach-artichoke-chicken-bake-recipe/