Some dinners feel like a warm hug—easy to prepare, deeply flavorful, and comforting without being heavy. This Spinach Artichoke Chicken Bake is exactly that kind of recipe. Inspired by the beloved spinach artichoke dip, this dish transforms those familiar creamy, tangy flavors into a complete meal. With tender chicken, vibrant vegetables, and a rich lemon-herb sauce, it’s a one-pan bake that delivers big flavor with minimal effort.
It’s perfect for busy nights when you want real food fast. Everything is tossed together raw, spread in a baking dish, and baked until juicy and aromatic. No pre-cooking, no complicated steps—just simple, fresh ingredients that work together beautifully. Whether you serve it over rice, pasta, or enjoy it as a low-carb bowl, it’s a satisfying dinner you’ll want to make again and again.
Recipe Overview
This Spinach Artichoke Chicken Bake combines chopped chicken breast, bell peppers, onions, artichokes, and spinach with a lemon-garlic mayo sauce. The result is a creamy, tangy, wholesome bake that requires only one pan and about 10 minutes of prep. Great for meal prep, family dinners, or anyone who loves spinach-artichoke flavors.
Ingredients & Instructions
Ingredients
- 2 lbs boneless skinless chicken 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 grated parmesan (optional)
- ½ cup mayonnaise
- 4 garlic cloves, minced
- 1 lemon — zest + 3 tbsp juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions (with tips)
1. Prep the Chicken and Veggies
Preheat the oven to 400°F (200°C).
Cut the chicken into evenly sized pieces so they cook at the same rate. Add them to a large mixing bowl along with the chopped bell pepper, onion, artichokes, spinach, and parmesan if using.
Tip: Squeeze the artichokes thoroughly—extra liquid will water down the sauce.
2. Make the Creamy Lemon Herb Sauce
In a small bowl, whisk together the mayonnaise, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper until smooth.
Tip: For a lighter option, use half mayo and half Greek yogurt.
3. Combine Everything
Pour the sauce over the chicken and vegetables. Toss gently until every piece is coated.
You’re building flavor early here—the sauce marinates the chicken as it bakes.
4. Bake
Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
Bake uncovered until the chicken is cooked through and the vegetables are tender.
Tip: If you prefer some golden color, switch to broil for 2–3 minutes at the end.
5. Serve
Let it rest for a few minutes, then use a slotted spoon to serve. Drizzle some pan juices over the top for extra flavor.
Cooking Tips & Variations
1. Add More Creaminess
A scoop of cream cheese or a splash of heavy cream mixed into the sauce can make it richer.
2. Spice It Up
Add crushed red pepper flakes or smoked paprika for more depth.
3. Change the Protein
This recipe works beautifully with:
- Turkey breast
- Boneless chicken thighs
- Shrimp (reduce bake time to prevent overcooking)
4. Boost the Vegetables
Add mushrooms, zucchini, or cherry tomatoes for extra volume and nutrition.
5. Make It Low-Carb or High-Carb
- Low-carb: Serve over cauliflower rice or sautéed greens.
- Higher-carb: Serve over jasmine rice, buttered noodles, or mashed potatoes.
6. Meal Prep Friendly
Holds up well in the fridge and reheats without drying out because of the creamy sauce.
Storage & Serving Suggestions
Storage
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Freeze before baking for best results; thaw overnight and bake as directed.
Serving Ideas
Pair it with:
- Rice, quinoa, or couscous
- Garlic bread or crusty sourdough
- Roasted broccoli, asparagus, or green beans
Use leftovers in wraps, stuffed pitas, or tossed with pasta.
This Spinach Artichoke Chicken Bake turns everyday ingredients into something wonderfully satisfying. The creamy lemon-garlic sauce ties everything together, while the vegetables add freshness and texture. Quick to assemble and reliably delicious, it’s a smart solution for weeknight dinners or meal prep.
FAQs
1. Can I substitute the mayonnaise?
Yes—use Greek yogurt or half yogurt, half mayo for a lighter, tangier version.
2. Can this be made dairy-free?
Skip the parmesan and use a dairy-free mayo. The flavor still turns out great.
3. How do I know the chicken is done?
Pieces should reach an internal temperature of 165°F (74°C) and look opaque with no pink.
4. Can I use frozen spinach?
Yes, but thaw and squeeze it well to remove excess moisture.
5. Will chicken thighs work?
Absolutely—they stay tender and flavorful. Just cut into similar 1-inch pieces.
A creamy, flavorful Spinach Artichoke Chicken Bake made with tender chicken, fresh vegetables, lemon, garlic, and herbs. A quick, no-fuss weeknight dinner or meal-prep favorite.
