Description
Discover how to make a delicious Spinach Artichoke Chicken Bake with our easy recipe. Perfect for dinner, this dish combines creamy flavors for a family favorite.
Ingredients
- 2 pounds (907 g) boneless skinless chicken breasts (about 3 to 4 chicken breasts)
- 1 red bell pepper, finely chopped
- 1/2 medium yellow onion, finely chopped
- 2 (13.5-ounce) cans quartered artichoke hearts, drained and excess liquid gently squeezed out
- 2 cup (480 ml) s (lightly packed) baby spinach, roughly chopped
- 1/2 cup (120 ml) freshly grated parmesan (optional )
- 1/2 cup (120 ml) mayonnaise
- 4 garlic cloves, minced
- 1 lemon, zested and juiced (about 1 tablespoon (15 ml) zest and 3 tablespoon (45 ml) s juice)
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) kosher salt
- 1/2 teaspoon (3 ml) freshly ground black pepper
Instructions
- Slice the chicken. Heat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch cubes and place them in a large bowl.
- Chop the vegetables. Add the red bell pepper, yellow onion, artichoke hearts, spinach, and parmesan cheese (if desired) to the bowl with the chicken.
- Prepare the sauce. In a separate small bowl, mix together the mayonnaise, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
- Combine everything. Pour the prepared sauce over the chicken and vegetables, then gently mix until everything is well-coated.
- Cook. Transfer the mixture to a 9×13-inch baking dish. Bake without covering for 25 to 30 minutes, or until the chicken is fully cooked.
Notes
- Chop the red bell pepper and yellow onion into uniform pieces for even cooking and texture.
- Squeeze artichoke hearts gently to remove excess liquid, preventing a watery dish.
- Use fresh lemon juice and zest to brighten and enhance the dish’s freshness.