I keep coming back to this recipe because it’s packed with protein, loaded with veggies, and feels indulgent without being heavy. The artichokes add a briny brightness, while the creamy mayo dressing brings everything together with garlic, lemon, and herbs. It’s naturally gluten-free, and I can serve it over rice, quinoa, or even on its own. Plus, cleanup is minimal since it all bakes in one dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds boneless skinless chicken breasts (about 3 to 4 breasts), cut into 1-inch pieces 1 red bell pepper, finely chopped ½ medium yellow onion, finely chopped 2 cans (13.5 oz each) quartered artichoke hearts, drained and gently squeezed 2 cups baby spinach, roughly chopped ½ cup freshly grated Parmesan cheese (optional) ½ cup mayonnaise 4 garlic cloves, minced 1 lemon, zested and juiced (about 1 tbsp zest + 3 tbsp juice) 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper
Directions
Preheat the Oven I preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Prep the Chicken and Vegetables I cut the chicken into bite-sized pieces and place them in a large mixing bowl. Then I add the bell pepper, onion, artichoke hearts, spinach, and Parmesan cheese (if using) right on top.
Make the Creamy Dressing In a small bowl, I mix together the mayonnaise, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper. This becomes the flavorful base that ties the whole bake together.
Combine Everything I pour the dressing over the chicken and vegetables and gently stir everything together until well coated.
Bake I transfer the mixture to the baking dish and spread it out evenly. Then I bake uncovered for 25–30 minutes, or until the chicken is cooked through and the top is lightly golden.
Serve I scoop the chicken and veggies out with a slotted spoon to avoid excess liquid—or drizzle the juices over rice or grains for extra flavor.
Servings and timing
This recipe makes 6 servings and comes together in about 45 minutes total:
Prep time: 15 minutes
Cook time: 30 minutes
It’s great for a weeknight dinner or meal prep for a few days ahead.
Variations
Dairy-Free: I leave out the Parmesan and use a dairy-free mayo for a fully dairy-free version.
Add Cheese: For a cheesier bake, I sometimes top it with shredded mozzarella or add cream cheese into the mix.
Low-Carb Option: I serve it on its own or with cauliflower rice to keep it keto-friendly.
Add Grains: I serve it over brown rice, quinoa, or lentils to soak up the lemony, savory juices.
Storage and Reheating
Storage I let leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days.
Reheating I reheat in the oven at 350°F until warmed through or use the microwave for quicker results. I always stir before serving to redistribute the creamy sauce.
FAQs
Can I use frozen spinach instead of fresh?
Yes, I’ve used thawed frozen spinach (squeezed dry) and it works well—just use about 1 cup since it’s more compact.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work just as well and stay juicy after baking.
Is it okay to prep this ahead of time?
Yes, I often assemble it earlier in the day and keep it covered in the fridge until I’m ready to bake.
What can I serve with this dish?
It pairs well with rice, quinoa, lentils, or even mashed potatoes. I also love serving it with a simple side salad or roasted veggies.
Why is there liquid in the pan after baking?
That’s totally normal. The veggies and chicken release some moisture as they cook. I usually use a slotted spoon to serve or enjoy the extra juices over a grain base.
Conclusion
Spinach Artichoke Chicken Bake is one of my favorite ways to enjoy a creamy, veggie-loaded dinner without much effort. The flavors are bold, the texture is comforting, and everything bakes together in one dish. Whether I’m making it for family, friends, or just a quiet night at home, it’s a healthy, satisfying meal that never disappoints.
Creamy, cheesy, and packed with veggies—this one-pan spinach artichoke chicken bake is a weeknight winner! Juicy chicken, spinach, artichokes, and a lemony herb sauce make it irresistible.
Author:Emma
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Dinner, Casserole
Method:Baked
Cuisine:American
Diet:Gluten Free
Ingredients
2 pounds boneless skinless chicken breasts (about 3 to 4 breasts), cut into 1-inch pieces
1 red bell pepper, finely chopped
½ medium yellow onion, finely chopped
2 (13.5 oz) cans quartered artichoke hearts, drained and squeezed
Cut Chicken:
Cut chicken breasts into 1-inch pieces and place in a large mixing bowl.
Add Veggies & Cheese:
Add bell pepper, onion, artichoke hearts, spinach, and Parmesan cheese (if using) to the bowl with the chicken.
Make the Dressing:
In a small bowl, mix mayonnaise, garlic, lemon zest and juice, oregano, thyme, salt, and black pepper.
Combine:
Pour the dressing over the chicken and veggies. Gently stir until everything is evenly coated.
Bake:
Transfer mixture to a 9×13-inch baking dish. Bake uncovered for 25–30 minutes, or until the chicken is fully cooked and internal temperature reaches 165°F (75°C).
Serve:
Use a slotted spoon to serve, or drizzle pan juices over rice or lentils if desired.
Notes
Some liquid in the pan is normal and helps keep the chicken moist.
Great for serving over rice, cauliflower rice, or grains.
Store leftovers in an airtight container in the fridge for up to 4 days.
You can prep the dish ahead and bake when ready to serve.
