Spinach Artichoke Chicken Bake
User Reviews
4.9
Spinach Artichoke Chicken Bake
Description
This recipe dices chicken breasts and mixes them with finely chopped red bell pepper, medium onion, quartered artichoke hearts, and roughly chopped baby spinach. Freshly grated Parmesan is optional for added richness. The dressing, combining mayonnaise, minced garlic, lemon zest and juice, oregano, thyme, salt, and freshly ground black pepper, binds the ingredients and imparts a bright, savory flavor.
The dish is baked uncovered in a 9x13-inch pan at 400°F until the chicken reaches doneness, about 25 to 30 minutes. Liquid released during cooking is typical and contributes to moistness; it can be spooned off or used as a sauce when serving over rice or lentils.
This casserole offers a straightforward way to prepare a creamy chicken entree featuring vegetables and artichokes, suitable for a satisfying dinner.
Ingredients
- 2 pounds chicken breast boneless skinless, about 3 to 4
- 1 red bell pepper finely chopped
- ½ yellow onion finely chopped, medium
- 2 (13.5-ounce) cans artichoke hearts drained and excess liquid gently squeezed out, quartered
- 2 cups (lightly packed) baby spinach roughly chopped
- ½ cup Parmesan Cheese freshly grated, optional
- ½ cup mayonnaise
- 4 garlic minced, cloves
- 1 lemon zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
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 9x13-inch baking pan. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through.
Notes
- Liquid accumulates during baking, keeping the chicken moist; use a slotted spoon to serve and remove excess juices if desired.
- Drizzle the cooking juices over rice or lentils when serving to add extra flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 112mg | 37% |
| Sodium | 1134mg | 47% |
| Potassium | 730mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1705IU | 34% |
| Vitamin C | 41mg | 46% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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