Description
This Spinach Artichoke Chicken Bake is a creamy, flavorful dish combining tender chicken pieces with fresh spinach, artichoke hearts, and a zesty garlic lemon mayo mixture. Baked to perfection, it makes a comforting and healthy meal perfect for family dinners.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, finely chopped
- ½ medium yellow onion, finely chopped
- 2 cans quartered artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
Dressing
- ½ cup mayonnaise
- 4 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the dish.
- Prepare Chicken: Cut the boneless skinless chicken breasts into 1-inch pieces and place them in a large mixing bowl.
- Add Vegetables: Finely chop the red bell pepper, yellow onion, and drain and chop the artichoke hearts. Add these along with the baby spinach to the bowl with chicken.
- Make Dressing: In a small bowl, combine mayonnaise, minced garlic, lemon zest and juice, dried oregano, dried thyme, salt, and black pepper to create a flavorful dressing.
- Mix Ingredients: Pour the dressing over the chicken and vegetable mixture, stirring gently until everything is evenly coated.
- Transfer & Bake: Grease a 9×13-inch baking pan and transfer the chicken mixture to it. Bake uncovered for 25-30 minutes until the chicken is fully cooked and the top is slightly golden.
Notes
- Ensure chicken pieces are uniformly cut to promote even cooking.
- Adjust salt and pepper to preference.
- You can sprinkle some grated Parmesan cheese on top before baking for extra flavor (optional).
- Serve with rice, quinoa, or a side salad for a complete meal.
