Description
This Spinach Artichoke Chicken Bake is a flavorful, creamy, and wholesome meal perfect for a comforting dinner. Tender pieces of chicken breast are combined with fresh spinach, artichoke hearts, and red bell pepper enveloped in a zesty mayonnaise and garlic dressing, baked to perfection. The blend of herbs and lemon adds a bright and savory touch that elevates this easy-to-make casserole.
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 (about 14 ounces each) quartered artichoke hearts, drained
- 2 cups baby spinach, chopped
Dressing
- ½ cup mayonnaise
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt, to taste (about 1 teaspoon)
- Black pepper, to taste (about ½ teaspoon)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken mixture evenly.
- Prepare Chicken: Cut the boneless skinless chicken breasts into approximately 1-inch pieces and place them in a large mixing bowl as the base ingredient.
- Add Vegetables: Finely chop the red bell pepper and yellow onion. Drain the quartered artichoke hearts and roughly chop the baby spinach. Add all of these to the bowl with the chicken.
- Make Dressing: In a small bowl, combine the mayonnaise, minced garlic, freshly grated lemon zest and juice, dried oregano, dried thyme, salt, and black pepper. Stir well to form a flavorful dressing.
- Combine Ingredients: Pour the dressing over the chicken and vegetable mixture. Gently stir with a spatula to coat everything evenly without breaking up the chicken pieces.
- Transfer and Bake: Grease a 9×13-inch baking pan lightly. Transfer the coated chicken mixture into the pan and spread evenly. Bake uncovered for 25 to 30 minutes, or until the chicken is fully cooked through and the top is lightly golden.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Parmesan cheese can be added to the mixture for extra richness if desired.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be refrigerated and reheated within 2-3 days.
- Serve with steamed rice, crusty bread, or a fresh salad for a complete meal.
