Spinach Artichoke Chicken Bake: Easy Comfort Food Delight
This Spinach Artichoke Chicken Bake is a healthy and delicious all-in-one dinner idea.
Equipment
- oven
- mixing bowl
- baking pan
Ingredients
Chicken and Vegetables
- 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 cans quartered artichoke hearts 13.5-ounce each, drained and excess liquid squeezed out
- 2 cups baby spinach lightly packed, roughly chopped
- ½ cup freshly grated parmesan optional
Dressing
- ½ cup mayonnaise
- 4 cloves garlic minced
- 1 each 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
Preparation
- Preheat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces, and place in a large mixing bowl.
- Add the bell pepper, onion, artichoke hearts, spinach, and parmesan cheese (if using) to the mixing bowl on top of the chicken.
- In a separate small mixing bowl, stir together the mayonnaise, garlic, lemon zest and juice, oregano, thyme, salt, and pepper.
- Pour the dressing on top of the chicken and veggies and gently stir until well combined.
- Place the mixture into a 9x13-inch baking pan. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through.
Notes
Liquid will accumulate in the bottom of the pan, which is normal and helps keep the chicken moist. Use a slotted spoon to scoop out the chicken and veggies. Drizzle some extra juices on top if serving over rice or lentils.
Nutrition
Serving: 1servingCalories: 374kcalCarbohydrates: 9gProtein: 36gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 112mgSodium: 1134mgPotassium: 730mgFiber: 3gSugar: 2gVitamin A: 1705IUVitamin C: 41mgCalcium: 114mgIron: 2mg
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