This spinach artichoke chicken bake is seriously packed with flavor! It’s a mix of diced chicken breast, artichoke hearts, bell pepper, and a creamy lemon-herb sauce that makes the whole dish even better as it cooks in the oven.
I find myself making this spinach artichoke chicken bake ALL the time. The inspiration for this recipe came when I was looking for a way to use up canned artichoke hearts in my pantry. And given how much I love my spinach artichoke dip and chicken broccoli casserole, I decided to meld those together into this tasty new recipe.
But the best part about this chicken bake recipe is how darn easy it is. I’m a big proponent of simple, meal-prep-friendly ideas, and this definitely checks that box. It’s wonderful served for a family dinner over mashed potatoes, rice or lentils, and the leftovers are just as good to enjoy throughout the week.
Spinach Artichoke Chicken Bake Ingredients
- Chicken: This recipe calls for boneless skinless chicken breasts, but you could also use chicken thighs.
- Artichoke Hearts: To make the process easier, I’m using canned artichoke hearts that are already sliced and quartered.
- Fresh Vegetables: I’m using a combination of red bell pepper, onions, and spinach. If you’re not a fan of spinach, you can swap it for kale, Swiss chard, or another leafy green.
- Mayonnaise: Mayonnaise forms the base of the sauce, keeping this recipe dairy-free if you don’t add the cheese. And while you can use a store-bought version, it’s so easy to make homemade mayonnaise.
- Cheese: This is optional, but adding some freshly grated parmesan into the sauce helps to create a slightly cheesy, and creamy texture. And it’s not an overpowering cream sauce like other chicken casseroles.
- Garlic & Lemon: Just four cloves are needed, but feel free to add one more if you like an extra punch of garlic. As for lemon, you’ll need both lemon zest and lemon juice to give the sauce a bright punch of flavor.
- Dried Herbs: Dried oregano and thyme are the ultimate duo to give the sauce a delicious herby spin.
Find the printable recipe with measurements below.
How to Make Spinach Artichoke Chicken Bake
Prep the chicken. First, grab a 9×13-inch baking pan so that everything fits perfectly. Preheat the oven to 400°F (200°C), slice the chicken breasts into 1-inch pieces, and place them in a large mixing bowl.
Add the veggies. Chop up bell pepper, onion, and spinach. Then, add them to the bowl with the artichoke hearts and parmesan cheese (if using).
Mix up the sauce. In a small bowl, stir the mayonnaise, garlic, lemon zest, lemon juice, oregano, thyme, salt, and black pepper. Then, pour the sauce on top of the chicken and veggie mix and gently stir everything until it’s well combined.
Time to bake. Place the mixture into an even layer in the casserole pan. Then bake uncovered for 25 to 30 minutes, or until the chicken is cooked through. Make sure to give it a taste test, and always feel free to add more salt and pepper if you’d like!
Common Questions
For a light meal, I’ll often eat this on its own or on top of salad greens. For a heartier meal, I’ll serve this over mashed potatoes, rice, or lentils.
There will be liquid that accumulates in the bottom of the pan from the veggies and chicken, that’s normal. But it helps to keep the chicken moist while cooking! Just use a slotted spoon to scoop out the chicken and veggies. And if you’re serving with mashed potatoes, rice or lentils, I love to drizzle those extra juices on top!
Storage Options
Let me emphasize how great of a meal prep recipe this is. It makes six servings, which is perfect for a two-person meal prep. For a family of four or more, bake a second batch to enjoy later in the week or freeze!
- To store for the week: Store in an airtight container in the fridge for 4 to 5 days.
- To freeze for later: Store in a freezer-safe container for up to 3 months. To reheat, simply microwave a portion for about 2 minutes. You can also add the whole thing back into a casserole pan and reheat in the oven at 400°F (200°C) for 15 minutes.
More Chicken Recipes
I’ve got quite a few options of one-pan recipes listed below to help make weeknight dinners easy. And if you need even more ideas, check out my full list of chicken breast recipes or chicken thigh recipes.
- Chicken Stir Fry
- One Pan Chicken and Rice
- Greek Sheet Pan Chicken
- Balsamic Chicken with Brussels Sprouts
I hope you enjoy this spinach artichoke chicken bake as much as I do! Once you cook this up, let me know your thoughts in the comment box below. Your review will help other readers in the community.
Description
Video
Ingredients
- 2 pounds boneless skinless chicken breasts (about 3 to 4 chicken breasts)
- 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 (optional)
- 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
- Cut the chicken. Preheat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces, and place in a large mixing bowl.
- Dice the veggies. Add the bell pepper, onion, artichoke hearts, spinach, and parmesan cheese (if using) to the mixing bowl on top of the chicken.
- Make the dressing. In a separate small mixing bowl, stir together the mayonnaise, garlic, lemon zest and juice, oregano, thyme, salt, and pepper.
- Stir it all together. Pour the dressing on top of the chicken and veggies and gently stir until well combined.
- Bake. Place the mixture into a 9×13-inch baking pan. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through.
Lisa’s Tips
- Note that liquid will accumulate in the bottom of the pan. That’s normal and expected (and it helps to keep the chicken moist while cooking). Simply use a slotted spoon to scoop out the chicken and veggies. Though if I’m serving this bake on top of rice or lentils, I love to drizzle some of those extra juices on top!
Nutrition
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I made this dish for my Aunt and Uncle who are going through health issues and this meal was so gratifying for the 3 of us, it was just amazing and so healthy. I felt I could of eaten the whole 9 X 13 dish but we only ate half. They wanted the recipe too. It felt so good to share such a healthy meal with my ailing family members. I made a rice dish and a cheese noodle dish so both would be happy and they went together well. The only thing I added is about 8 mushrooms sliced to the recipe and of course it well with all the other ingredients. Other than that I didn’t change a thing and will make this a lot more. Thank you Miss Lisa. I love your healthy recipes as I’m a senior citizen and need them.
Hi Linda – Happy to hear this chicken bake was loved by all! I hope your aunt and uncle will get better over time :)
Made this last night, Lisa. Except for switching out thighs for breasts (because it’s my husband’s preference and also what I had on hand) I prepped exactly as written and it was delicious. Served it over mashed potatoes.Definitely a keeper!
Sounds like the perfect dinner! Enjoy, Nina :)
This is a very unique & most delicious recipe
Not only was it simple to make but also fun! A definite keeper in my kitchen
Thrilled to hear you loved this chicken bake, Laura!
You weren’t kidding about this dish. It’s excellent. The flavors marry so well. Thanks for sharing. I’ll definitely make this again.
Yay! I’m so glad you loved this dish as much as I do, Colleen!
I made this recipe. Since there are only my husband and myself, I cut the recipe in half. I was sorry I did. It was delicious. I can’t wait to make it again. Thanks
Thrilled to hear you both loved this chicken bake, Sue!
I made this last night and all the reviews are right…it was delicious! I followed the recipe as is except I used Costco’s cooked chicken breasts. Came together fast and I just cooked it at 350 instead of 400 degrees for the 25 minutes. Served over rice and what a show stopper!! The slight crunch of the red pepper elevated it even more. This will be on my rotation as are many of Lisa’s other recipes. Thank you Lisa…you never disappoint!
Woohoo! Happy to hear you loved this chicken bake, Debbie!
I’m actually planning on making this this week, my family is also obsessed with it. I have to double the recipe because my guys want seconds and leftovers for lunch the next day.
Enjoy, Natalie!
I made this recipe and I am OBSESSED! I was a bit skeptical with the mayonnaise but the flavors were really amazing. So easy and delicious! Definitely adding it to my meal prep rotation!
Wonderful! I’m so happy this chicken bake recipe was a winner for you, Lori!
I’ve made this several times. It’s so easy and delicious. Highly recommended!
Hi Ruth – Happy to hear you’re loving this chicken bake so much!
My friends, family and I love this recipe. The ingredients are almost always in our fridge, freezer or on the shelf. It’s a light meal, yet filling on it’s own, even without a side.
Everyone can use some healthy ideas over the holiday season.
Thank you for sharing a creative and unique recipe.
Thrilled to hear this chicken bake is such a hit, Veronica!
This recipe was great. I served with baked sweet potatoes and seared the chicken prior to add a tiny bit more flavor! Will definitely make again!!
The perfect meal! Love the addition of sweet potatoes. Enjoy, Merritt!
I’ve made this dish a few times and everyone always likes it. I’ve had a few people ask for the recipe.
My family can’t eat the peppers so I use a can of petite diced tomatoes instead of the peppers.
I’m glad you and your family love it, with that diced tomatoes swap!