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–+ servings

One-Pan Spinach Artichoke Chicken Bake

A creamy, cheesy chicken bake with spinach, artichokes, and a bright lemon herb dressing. Perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 390
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 medium red bell pepper diced
  • 1/2 medium yellow onion diced
  • 2 cans (13.5-ounce each) quartered artichoke hearts drained
  • 2 cups baby spinach lightly packed
  • 1/2 cup freshly grated Parmesan cheese optional
  • 1/2 cup mayonnaise
  • 4 cloves garlic minced
  • 1 large Meyer lemon zested and juiced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Method
 

  1. Preheat the oven to 400°F (200°C). Slice the chicken breasts into bite-sized chunks and place them in a large mixing bowl.
  2. Add the diced bell pepper, onion, artichoke hearts, spinach, and Parmesan (if using) to the bowl with the chicken.
  3. In a small bowl, whisk together the mayonnaise, garlic, lemon zest and juice, oregano, thyme, salt, and pepper until smooth.
  4. Pour the dressing over the chicken and vegetable mixture, then gently toss until everything is evenly coated.
  5. Transfer the mixture to a 9x13-inch baking dish. Bake uncovered for 25 to 30 minutes, until the chicken is cooked through and juices run clear.

Nutrition

Calories: 390kcalCarbohydrates: 15gProtein: 40gFat: 20gSaturated Fat: 4gCholesterol: 120mgSodium: 900mgFiber: 5gSugar: 5g

Notes

Leftover juices in the pan are great spooned over rice or lentils.
Store leftovers in an airtight container in the fridge for up to 4 days.
To make ahead, assemble without baking, cover, and refrigerate overnight; bake as directed.
Swap the mayonnaise for Greek yogurt for a lighter tang; reduce salt slightly.
Use a slotted spoon to serve if there is extra liquid.
Fresh spinach can be swapped for frozen (thawed and squeezed dry) in a pinch.
Add red pepper flakes for a spicy kick.

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