Spinach Artichoke Chicken Bake
260 Comments
Updated Oct 16, 2024
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This spinach artichoke chicken bake is seriously packed with flavor! It’s a mix of diced chicken breast, artichoke hearts, bell pepper, and a creamy lemon-herb sauce that makes the whole dish even better as it cooks in the oven.
I find myself making this spinach artichoke chicken bake ALL the time. The inspiration for this recipe came when I was looking for a way to use up canned artichoke hearts in my pantry. And given how much I love my spinach artichoke dip and chicken broccoli casserole, I decided to meld those together into this tasty new recipe.
But the best part about this chicken bake recipe is how darn easy it is. I’m a big proponent of simple, meal-prep-friendly ideas, and this definitely checks that box. It’s wonderful served for a family dinner over mashed potatoes, rice or lentils, and the leftovers are just as good to enjoy throughout the week.
Spinach Artichoke Chicken Bake Ingredients
- Chicken: This recipe calls for boneless skinless chicken breasts, but you could also use chicken thighs.
- Artichoke Hearts: To make the process easier, I’m using canned artichoke hearts that are already sliced and quartered.
- Fresh Vegetables: I’m using a combination of red bell pepper, onions, and spinach. If you’re not a fan of spinach, you can swap it for kale, Swiss chard, or another leafy green.
- Mayonnaise: Mayonnaise forms the base of the sauce, keeping this recipe dairy-free if you don’t add the cheese. And while you can use a store-bought version, it’s so easy to make homemade mayonnaise.
- Cheese: This is optional, but adding some freshly grated parmesan into the sauce helps to create a slightly cheesy, and creamy texture. And it’s not an overpowering cream sauce like other chicken casseroles.
- Garlic & Lemon: Just four cloves are needed, but feel free to add one more if you like an extra punch of garlic. As for lemon, you’ll need both lemon zest and lemon juice to give the sauce a bright punch of flavor.
- Dried Herbs: Dried oregano and thyme are the ultimate duo to give the sauce a delicious herby spin.
Find the printable recipe with measurements below.
How to Make Spinach Artichoke Chicken Bake
Prep the chicken. First, grab a 9×13-inch baking pan so that everything fits perfectly. Preheat the oven to 400°F (200°C), slice the chicken breasts into 1-inch pieces, and place them in a large mixing bowl.
Add the veggies. Chop up bell pepper, onion, and spinach. Then, add them to the bowl with the artichoke hearts and parmesan cheese (if using).
Mix up the sauce. In a small bowl, stir the mayonnaise, garlic, lemon zest, lemon juice, oregano, thyme, salt, and black pepper. Then, pour the sauce on top of the chicken and veggie mix and gently stir everything until it’s well combined.
Time to bake. Place the mixture into an even layer in the casserole pan. Then bake uncovered for 25 to 30 minutes, or until the chicken is cooked through. Make sure to give it a taste test, and always feel free to add more salt and pepper if you’d like!
Common Questions
For a light meal, I’ll often eat this on its own or on top of salad greens. For a heartier meal, I’ll serve this over mashed potatoes, rice, or lentils.
There will be liquid that accumulates in the bottom of the pan from the veggies and chicken, that’s normal. But it helps to keep the chicken moist while cooking! Just use a slotted spoon to scoop out the chicken and veggies. And if you’re serving with mashed potatoes, rice or lentils, I love to drizzle those extra juices on top!
Storage Options
Let me emphasize how great of a meal prep recipe this is. It makes six servings, which is perfect for a two-person meal prep. For a family of four or more, bake a second batch to enjoy later in the week or freeze!
- To store for the week: Store in an airtight container in the fridge for 4 to 5 days.
- To freeze for later: Store in a freezer-safe container for up to 3 months. To reheat, simply microwave a portion for about 2 minutes. You can also add the whole thing back into a casserole pan and reheat in the oven at 400°F (200°C) for 15 minutes.
More Chicken Recipes
I’ve got quite a few options of one-pan recipes listed below to help make weeknight dinners easy. And if you need even more ideas, check out my full list of chicken breast recipes or chicken thigh recipes.
- Chicken Stir Fry
- One Pan Chicken and Rice
- Greek Sheet Pan Chicken
- Balsamic Chicken with Brussels Sprouts
I hope you enjoy this spinach artichoke chicken bake as much as I do! Once you cook this up, let me know your thoughts in the comment box below. Your review will help other readers in the community.
Spinach Artichoke Chicken Bake
Description
Video
Ingredients
- 2 pounds boneless skinless chicken breasts (about 3 to 4 chicken breasts)
- 1 red bell pepper, finely chopped
- ½ medium yellow onion, finely chopped
- 2 (13.5-ounce) cans quartered artichoke hearts, drained and excess liquid gently squeezed out
- 2 cups (lightly packed) baby spinach, roughly chopped
- ½ cup freshly grated parmesan (optional)
- ½ cup mayonnaise
- 4 garlic cloves, minced
- 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Cut the chicken. Preheat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces, and place in a large mixing bowl.
- Dice the veggies. Add the bell pepper, onion, artichoke hearts, spinach, and parmesan cheese (if using) to the mixing bowl on top of the chicken.
- Make the dressing. In a separate small mixing bowl, stir together the mayonnaise, garlic, lemon zest and juice, oregano, thyme, salt, and pepper.
- Stir it all together. Pour the dressing on top of the chicken and veggies and gently stir until well combined.
- Bake. Place the mixture into a 9×13-inch baking pan. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through.
Lisa’s Tips
- Note that liquid will accumulate in the bottom of the pan. That’s normal and expected (and it helps to keep the chicken moist while cooking). Simply use a slotted spoon to scoop out the chicken and veggies. Though if I’m serving this bake on top of rice or lentils, I love to drizzle some of those extra juices on top!
Nutrition
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Winner winner chicken dinner! This recipe is one of our favorites. Made it several times, and it always turns out delish. I use frozen spinach, thawed and squeeze out excess liquid. This time I decided to make it ‘dump and bake’ style, layered the chicken and vegs in the dish, drizzle dressing over it all, then toss until everything is coated. No mixing bowl to wash :)
Hi Dianne – Great idea on mixing everything right in the casserole dish to save one less bowl to clean! Happy to hear you’re loving this recipe.
This was really good, and so easy and quick to prepare!
Thank your for the great recipes.
Hi Laura, happy to hear this chicken bake was easy to prep and cook!
Made this casserole last night. Was so delighted my traditional husband loves it. Tonight we think it tastes just as good if not a tad better because flavors have melded together. Wonderful way to use artichokes that I don’t think about often.
I’m happy to hear you both loved it! And yes, canned artichokes are such a great ingredient that needs a little more love, haha. Enjoy!
I usually LOVE all your recipes and cook almost exclusively from this site but this one was awful. How can something be both dry and soggy?… I actually threw it in the trash. I’ll keep loving your recipes but you asked for feedback.
Hi Holly – oh no, I’m sorry you didn’t like this one. That’s definitely not the typical feedback I receive on this recipe. But I understand we all have different flavor preferences. I’m glad you love many of my other recipes!
So good! Whole family liked it! I think if I were to make it again I would add some bacon and a touch of sriracha
Ooh, those sound like tasty additions, John! Enjoy!
Just made this to bring to an injured relative. Smells delicious and easy to make especially if you pre-measure and prepare as much as possible the day before. Had to sneak a small taste and I’ll be making it for myself next week!
Hi Marilyn – You’re so sweet! I hope your relative enjoys this chicken bake as much as you do. Can’t wait to see you make this for yourself now!
This dish was delicious, Lisa! My hubby loved it. Thank you so much for sharing it. Some of the artichoke came out a little tough/chewy. What can I do next time to prevent this?
So happy you both loved it! And unfortunately, I’m not quite sure on the artichoke, as I’ve not had that problem. Maybe I’d try a different brand next time?
Hi Lisa,
This artichoke, spinach, recipe sounds wonderful. We don’t eat dairy so I’m wondering if adding 2 or 3 T of nutritional yeast mixed in with the mayo combo might work for a parmesan cheese substitute?
Greta
Hi Greta – yes, nutritional yeast would be a great alternative for the cheese, to help provide that cheesy flavor. Hope you enjoy it!
OMG, so good.
Family RAVED about it (they were a bit skeptical upon finding out it was a new “pinterest recipe”. It was delicious. We ate the whole thing! Used crusty french bread to soak up the yummy sauce. Have been asked to make it weekly.
Wonderful! I’m happy you and your family loved it, Michelle. I’m also happy it turned out exactly as pictured (and wasn’t a “Pinterest fail” – haha). ;) Enjoy!
I added 1/4 mayonnaise and 1/4 blended cottage cheese. I also added some capers and greek seasoning. It was a hit. Served with wild rice mushroom casserole.
Love all the little tweaks you made to this chicken bake, Justine! I’m sure it tasted amazing with wild rice mushroom as well. Enjoy!
Hi! I commented on Sunday night/early Monday morning and haven’t heard back from you as to whether or not I can freeze leftovers. And, should I cook it before freezing it? I made 2 casseroles and haven’t yet cooked one but want to freeze it and don’t know if I can freeze it before I cook it or if I should freeze it after I cook it. Thank you for your response.
Hi Lisa – It’s best to cook the casseroles before freezing, hope that helps!
I made this for dinner tonight using chicken thighs and served it with long grain and wild rice. It turned out amazing! My husband mentioned three times how much he loved it. Definitely adding it to our regular meal rotation.
Amazing! Happy to hear you found a fried rice recipe you both love, Jamie.
Hi!
This looks amazing.
Wondering if you think it could work with frozen spinach and/or frozen artichokes?
Thanks!!
Hi Alyssa – Yes, that should work. Those veggies might just be a bit softer, though still delicious. Enjoy!
I think I would add some rice or serve over rice.
Most definitely, Linda! This is great served over rice.
I am genuinely obsessed with this recipe. It’s one of my go to weekday favorites and every time my family and I have it, I’m already thinking about when I will make it next. Ha! 10 out of 10!
Hi Tina – Happy to hear you and your family love this chicken bake! It really is such a great weeknight dinner staple.
Would highly suggest making this excellent recipe!! The flavor is so delicious! We tried it for the first time this week, but will definitely be making this one over and over! We substituted skinless chicken thighs instead of chicken breasts, which worked great, too!
Hi Mandy – I’m glad this chicken bake turned out great with chicken thighs instead!
Really good! Took longer because I only have a toaster oven but was completely worth it. Served over rice and my husband and I really enjoyed it. Added a little more than a half cup of parm because yummy and hnestly I like artichoke hearts more than most so could almost add a third can but will definitely be making again. Thank you!
Happy to hear you loved this spinach artichoke chicken bake, Jenell!
This was absolutely the best! I snuck in one extra pound of chicken and this recipe still had loads of yummy flavors! An added plus for my husband and I was that all of the ingredients in your recipe are acceptable on the diet we are currently on. Thank you! It really was an excellent dinner.
Amazing! I’m so glad you enjoyed this chicken bake.
Lisa, this looks delicious and I have all the ingredients BUT peppers upset my stomach. Can you suggest a vegetable substitute? Thanks for your work.🙏
Hi Kristen – you could swap in zucchini or cucumber, but just know that it might turn out a bit more watery (which is fine, but just wanted to let you know). Hope you enjoy it!
This has become a regular meal for us this last year. I always love to make it, and eat it!😊
Hi Angel – So happy you love it! It’s a staple recipe in my house as well. Enjoy!