Spinach Artichoke Chicken Bake

I honestly can’t get enough of this Spinach Artichoke Chicken Bake; it has quickly become my go-to dinner when I want something that tastes gourmet but requires minimal effort.

The combination of tender chicken and that creamy, tangy artichoke sauce is just unbeatable, especially after a long day. It reminds me of my favorite warm dip but transformed into a hearty, protein-packed meal that my whole family devours.

I love how the oven does most of the work for me, filling the kitchen with an incredible aroma of garlic and herbs. Trust me, once you try this simple one-pan wonder, it will earn a permanent spot in your weekly rotation.

Ingredients

To get the best flavor and texture, I recommend sticking to fresh ingredients where possible, though pantry staples work great too.

• 2 lbs Boneless Skinless Chicken Breasts – Cut these into bite-sized 1-inch pieces so they cook evenly and soak up the sauce. You can also use thighs for a juicier bite.
• 2 cans (13.5 oz each) Quartered Artichoke Hearts – Drain these well and give them a gentle squeeze to remove excess water so your bake doesn’t get soupy.
• 2 cups Baby Spinach – Fresh baby spinach is best here; frozen spinach tends to be too watery and can mess up the consistency of the creamy sauce.
• 1 Red Bell Pepper – Finely chopped for a pop of sweetness and vibrant color that balances the savory notes.
• ½ medium Yellow Onion – Finely chopped to provide an aromatic base that deepens the flavor profile as it bakes.
• ½ cup Mayonnaise – This is the secret to keeping the chicken moist and creating a rich, dairy-free creamy base.
• ½ cup Freshly Grated Parmesan (Optional) – If you eat dairy, grate your own block for better melting; pre-shredded stuff often has anti-caking agents.
• 4 Garlic Cloves – Minced fresh garlic adds a punchy kick that powder just can’t replicate.
• 1 Lemon (Zested and Juiced) – You’ll need about 1 tbsp zest and 3 tbsp juice to brighten up the heavy flavors.
• 1 tsp Dried Oregano & 1 tsp Dried Thyme – These dried herbs give the dish that classic Mediterranean warmth.
• 1 tsp Kosher Salt & ½ tsp Black Pepper – Essential for seasoning the chicken and bringing all the flavors together.

Note: This recipe yields approximately 6 generous servings, making it ideal for family dinners or meal prep.

Variations

This recipe is incredibly forgiving and easy to adapt to different dietary needs or flavor preferences.

• Dairy-Free: The base recipe uses mayonnaise, which is naturally dairy-free (just check your label). Simply omit the parmesan cheese or use a vegan parmesan alternative to keep it fully dairy-free.
• Add More Veggies: Feel free to bulk this up with other vegetables. Sliced mushrooms, zucchini rounds, or even kale (massage it with oil first) make excellent additions that roast beautifully alongside the chicken.
• Spice It Up: If you enjoy a bit of heat, sprinkle in red pepper flakes or add a dash of cayenne pepper to the creamy sauce mixture.
• Creamier Sauce: For an even richer sauce, you can swap half of the mayonnaise for cream cheese or Greek yogurt, though this will change the tangy flavor profile slightly.

Cooking Time

This dish comes together quickly, making it perfect for busy weeknights when you don’t have hours to spend in the kitchen.

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Equipment You Need

You won’t need many tools for this one-pan meal, just a few kitchen essentials.

• 9×13 inch Baking Dish: The vessel for cooking your bake; glass or ceramic works best.
• Large Mixing Bowl: For combining the chicken and vegetables.
• Small Mixing Bowl: For whisking together the creamy sauce ingredients.
• Chef’s Knife: To chop the chicken, peppers, onions, and spinach.
• Cutting Board: A sturdy surface for all your prep work.
• Zester/Microplane: To get that fragrant zest off the lemon.

How to Make Spinach Artichoke Chicken Bake?

The process is straightforward: prep your solids, whisk your sauce, mix them together, and let the oven do the rest. It’s a “dump-and-bake” style meal that doesn’t sacrifice flavor for convenience. I love that I can clean up the kitchen while it bakes, so everything is tidy by dinner time.

Prep the Chicken and Oven

Start by preheating your oven to 400°F (200°C). While it heats up, take your chicken breasts and cut them into uniform 1-inch cubes. Place these cubes into your large mixing bowl. Cutting them uniformly is key so you don’t end up with some dry pieces and some undercooked ones.

Add the Vegetables

To the bowl with the chicken, add your chopped red bell pepper, finely chopped onion, drained artichoke hearts, and the roughly chopped baby spinach. If you are using the parmesan cheese, toss that in now as well. The bowl will look very full, but the spinach will wilt down significantly as it cooks.

Create the Sauce

In a separate small bowl, combine the mayonnaise, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper. Whisk this together until it is smooth and creamy. This mixture acts as both a marinade and a sauce, ensuring the chicken stays juicy while creating a delicious coating for the veggies.

Combine and Bake

Pour the creamy sauce over the chicken and vegetable mixture. Use a large spoon or spatula to stir everything until the chicken and veggies are thoroughly coated in the sauce. Transfer the mixture into your 9×13 baking dish, spreading it out into a single even layer. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Additional Tips for Making this Recipe Better

I’ve made this recipe countless times, and I’ve picked up a few tricks along the way to ensure it comes out perfect every single time.

• I always make sure to really drain the artichokes well. Sometimes I even pat them dry with a paper towel because excess liquid can make the sauce runnier than I like.
• If you want a golden, bubbly top, I suggest turning on the broiler for the last 2-3 minutes of cooking. Just keep a close eye on it so the garlic doesn’t burn!
• Don’t skip the lemon zest. I used to think the juice was enough, but the zest provides those essential aromatic oils that really make the dish pop and cut through the richness of the mayo.
• I prefer to slightly undercook the peppers and onions by cutting them a bit larger if I know I’m reheating this for meal prep. It prevents them from turning to mush when you microwave them later.

How to Serve Spinach Artichoke Chicken Bake?

This dish is quite versatile and can be plated in several ways to suit your hunger levels. For a low-carb option, I serve it straight up in a bowl or over cauliflower rice. It pairs beautifully with regular steamed jasmine rice, quinoa, or roasted potatoes to soak up that delicious lemon-herb sauce. For a nice presentation, sprinkle some extra fresh parsley or red pepper flakes on top right before bringing it to the table.

Nutritional Information

Here is a quick snapshot of the nutrition per serving to help you track your macros.

• Calories: 374
• Protein: 36g
• Carbohydrates: 9g
• Fat: 20g

Make Ahead and Storage

This recipe is a meal prep champion and stores beautifully, often tasting even better the next day as the flavors meld.

Store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days. The sauce keeps the chicken protected from drying out.

To freeze, place the cooked and cooled mixture in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat individual portions in the microwave for about 2 minutes. You can also put the whole dish back in the oven at 350°F until warmed through if you are serving the family again.

Why You’ll Love This Recipe?

Here are just a few reasons why this bake has become a permanent fixture in my dinner menu rotation.

• Incredibly Easy Prep: With just about 15 minutes of active cutting and mixing, you get a full, wholesome meal on the table without standing over a hot stove.
• Packed with Flavor: It combines the classic, beloved flavors of spinach artichoke dip with zesty lemon and herbs for a dinner that feels indulgent but is actually quite healthy.
• Allergy Friendly: It is naturally gluten-free, low-carb, and can easily be made dairy-free, making it a safe bet for feeding groups with varied dietary restrictions.
• Great for Leftovers: Unlike some chicken dishes that dry out, the mayo-based sauce ensures this stays juicy and delicious for days, making it perfect for work lunches.