Spinach Artichoke Chicken Bake (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 pounds boneless skinless chicken breasts
02 -
1 red bell pepper, finely chopped
03 -
½ medium yellow onion, finely chopped
04 -
2 (13.5-ounce) cans quartered artichoke hearts, drained and excess liquid gently squeezed out
05 -
2 cups baby spinach, roughly chopped
→ Optional Garnish
06 -
½ cup freshly grated parmesan
→ Dressing Ingredients
07 -
½ cup mayonnaise
08 -
4 garlic cloves, minced
09 -
Zest and juice of 1 lemon (about 1 tablespoon zest and 3 tablespoons juice)
10 -
1 teaspoon dried oregano
11 -
1 teaspoon dried thyme
12 -
1 teaspoon kosher salt
13 -
½ teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces and place them in a large mixing bowl.
02 -
Dice the bell pepper, onion, artichoke hearts, and spinach. Add them to the mixing bowl with the chicken. If using parmesan, add it now.
03 -
Combine mayonnaise, minced garlic, lemon zest and juice, oregano, thyme, kosher salt, and black pepper in a small mixing bowl. Stir until well blended.
04 -
Pour the dressing over the chicken and vegetables. Gently stir everything together until well coated.
05 -
Transfer the mixture to a 9x13-inch baking pan. Bake uncovered for 25 to 30 minutes, or until the chicken is fully cooked.
06 -
Liquid will accumulate in the bottom of the pan to keep the chicken moist. Use a slotted spoon to serve, or drizzle the juices over rice or lentils for added flavor.
# Additional Notes:
01 -
Liquid accumulates during baking to keep the chicken moist.