Spinach Artichoke Chicken Bake

This spinach artichoke chicken bake has become my weeknight dinner hero when I need a nutritious meal without much fuss. The combination of tender chicken, earthy artichokes, and vibrant spinach creates a flavor profile that feels both comforting and sophisticated.

I first created this dish when trying to recreate the flavors of spinach artichoke dip in a complete meal. My family was skeptical at first but now they request it regularly as our Thursday night special.

Ingredients

• Boneless skinless chicken breasts: the lean protein base that stays tender when baked with the sauce
• Artichoke hearts: provide a meaty texture and mild earthy flavor; look for ones packed in water, not oil
• Fresh spinach: adds color, nutrition, and balances the richness of the other ingredients
• Bell pepper and onion: create aromatic sweetness and add texture to each bite
• Mayonnaise: forms the creamy binding sauce that keeps everything moist during baking
• Fresh garlic and lemon: brighten the dish and cut through the richness with necessary acidity
• Dried herbs: infuse the dish with Mediterranean flavors without requiring a full herb garden
• Parmesan cheese (optional): adds savory depth and creates delicious golden spots when baked

Step-by-Step Instructions

Prepare Chicken:

Cut chicken breasts into evenly sized 1-inch chunks to ensure they cook quickly and evenly. The uniform pieces absorb flavor better and create the perfect texture in each bite. Make sure to trim any excess fat for the cleanest flavor.

Combine Vegetables:

Gently mix the chopped bell pepper, onion, artichoke hearts, and spinach with the chicken. The vegetables should be evenly distributed throughout to create a balanced bite every time. The artichokes need special attention; be sure to squeeze out excess liquid to prevent a watery final dish.

Create The Sauce:

Whisk together mayonnaise, minced garlic, lemon zest, and juice along with herbs and seasonings until smooth. This creamy mixture will coat every piece of chicken and vegetable, creating a unified flavor profile and keeping everything moist during baking.

Mix Everything Together:

Pour the prepared sauce over the chicken vegetable mixture and fold gently until everything is evenly coated. Take your time with this step as thorough mixing ensures every bite has the perfect balance of flavors and textures.

Bake To Perfection:

Transfer the mixture to a baking dish, spreading it in an even layer. Bake uncovered until the chicken is completely cooked through, about 25–30 minutes. The top should develop appetizing golden spots and the sauce will bubble around the edges.

Save This

The quartered artichoke hearts are truly the star ingredient for me. I discovered their potential years ago when trying to recreate a restaurant dish and now keep canned artichokes as a pantry staple. Their tender texture and subtle flavor make this everyday chicken dish feel special.

Make Ahead Tips

This chicken bake reheats beautifully, making it perfect for meal preparation. After baking, allow the dish to cool completely before covering and refrigerating for up to four days. The flavors actually improve overnight as the ingredients have more time to meld together. Reheat individual portions in the microwave for 2 minutes or until heated through.

Simple Substitutions

While this recipe is perfect as written, you can easily customize it based on what you have available. Thawed frozen spinach works well; just be sure to squeeze out all excess moisture. Chicken thighs can replace breasts for a richer flavor, though cooking time may increase slightly. For a dairy-free version, simply omit the parmesan and consider adding nutritional yeast for a similar savory quality.

Serving Suggestions

This versatile chicken bake pairs beautifully with so many sides. Serve it over fluffy white rice, cauliflower rice, or even zucchini noodles to soak up the flavorful sauce. A simple side salad with lemon vinaigrette complements the dish perfectly. For entertaining, I like to pair it with roasted fingerling potatoes and steamed asparagus for an elegant yet easy dinner party menu.

The Health Benefits

Beyond being delicious, this dish packs impressive nutritional value. Artichoke hearts are rich in antioxidants, fiber, and prebiotics, supporting gut health. Spinach adds iron, vitamin K, and folate while the lean chicken provides complete protein. This balanced combination makes for a satisfying meal that nourishes both body and soul without sacrificing flavor.

Common Queries

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this dish. Just be sure to thaw it completely and squeeze out excess moisture before adding to the mixture. You'll need about 1/2 cup of thawed frozen spinach to replace the 2 cups of fresh baby spinach.

→ Is there a substitute for mayonnaise?

Greek yogurt makes an excellent substitute for the mayonnaise in this dish. It provides similar creaminess with less fat, though the flavor will be slightly tangier. You can also use half mayo and half yogurt for a balanced approach.

→ Can I prepare this dish ahead of time?

Absolutely! You can assemble the entire dish up to 24 hours in advance and refrigerate it covered. When ready to cook, simply add about 5-10 minutes to the baking time since you'll be starting with cold ingredients.

→ What can I serve with this chicken bake?

This versatile dish pairs beautifully with rice, quinoa, pasta, or crusty bread to soak up the flavorful juices. For a lower-carb option, try serving it with cauliflower rice or alongside a simple green salad.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or larger amounts in the oven at 350°F for about 15 minutes, or until heated through.

→ Can I use canned spinach instead of fresh?

While canned spinach will work in a pinch, it has a much softer texture and stronger flavor than fresh. If using canned spinach, drain very well and use about half the amount called for in the recipe.