This Spinach Artichoke Chicken Bake takes the flavors of classic spinach artichoke dip and turns them into a full, satisfying meal in one pan. You get juicy chicken, tender vegetables, and a rich, tangy, creamy coating that bakes into a comforting, oven-ready dish with almost no fuss.
Everything is chopped, stirred together, and baked in a 9×13-inch pan, so there’s no complicated layering or separate sauce to manage. It’s a practical recipe for weeknights, but it’s flavorful and colorful enough to work for guests too. Serve it over rice, pasta, mashed potatoes, or with a simple green salad on the side, and you’ve got a full dinner with minimal cleanup.
Recipe Overview
This Spinach Artichoke Chicken Bake combines bite-sized chicken breast pieces with red bell pepper, onion, artichoke hearts, and spinach, all coated in a lemony, garlicky mayonnaise-based mixture seasoned with oregano and thyme. It bakes in the oven until the chicken is cooked through and the vegetables are tender. Parmesan cheese (optional) adds a salty, nutty note that enhances the “spinach-artichoke-dip” vibe. It’s a no-sauté, no-fuss, stir-and-bake recipe.
Ingredients & Instructions
Ingredients
- 2 pounds boneless skinless chicken breasts (about 3 to 4 breasts), cut into 1-inch pieces
- 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 cups (lightly packed) baby spinach, roughly chopped
- 1/2 cup freshly grated parmesan (optional, but recommended for extra flavor)
- 1/2 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
- 1/2 teaspoon freshly ground black pepper
Step-by-Step Instructions
1. Prep the oven and chicken
Preheat your oven to 400°F (200°C).
Cut the chicken breasts into roughly 1-inch pieces and place them in a large mixing bowl. Aim for even-sized pieces so they cook at the same rate.
Tip: Pat the chicken dry with paper towels before cutting to help the seasoning cling better and reduce extra moisture.
2. Add the vegetables
To the bowl with the chicken, add:
- Finely chopped red bell pepper
- Finely chopped onion
- Drained, gently squeezed artichoke hearts
- Roughly chopped baby spinach
- Parmesan cheese, if using
Use a large spoon or spatula to lightly toss so the vegetables are distributed throughout the chicken.
Note on artichokes: Gently squeezing out excess liquid prevents the bake from becoming watery and keeps the sauce thick and flavorful.
3. Make the creamy spinach-artichoke mixture
In a separate small bowl, combine:
- Mayonnaise
- Minced garlic
- Lemon zest
- Lemon juice
- Dried oregano
- Dried thyme
- Kosher salt
- Black pepper
Stir until you have a smooth, well-mixed sauce. Taste a tiny bit (before it touches raw chicken) and adjust salt or lemon if you want it brighter or more seasoned.
4. Coat the chicken and vegetables
Pour the mayonnaise mixture over the chicken and vegetables. Gently stir until everything is evenly coated. Make sure every piece of chicken has some of the mixture clinging to it—this helps keep it moist while baking and infuses it with flavor.
5. Transfer to the baking pan
Transfer the entire mixture to a 9×13-inch baking pan. Spread it out into an even layer, making sure the chicken pieces aren’t all piled in one spot.
If you want a more golden top, you can sprinkle a little extra parmesan over the surface at this point.
6. Bake
Bake uncovered at 400°F (200°C) until:
- The chicken is cooked through (internal temperature reaches 165°F / 74°C)
- The vegetables are tender
- The sauce is bubbling around the edges
This usually takes about 25–30 minutes, depending on your oven and how tightly packed the pan is.
If you’d like a deeper golden top, you can broil for the last 2–3 minutes, watching closely so it doesn’t burn.
7. Rest and serve
Remove the pan from the oven and let it sit for 5–10 minutes. This short rest allows the juices to settle and makes it easier to serve.
Use a slotted spoon to scoop the chicken and vegetables onto plates. If you like a saucier plate, drizzle some of the pan juices over each portion for extra flavor and moisture.
Cooking Tips & Variations
1. Protein swaps
- Chicken thighs: Boneless skinless thighs work well and stay very juicy. Cut them into 1-inch pieces and cook the same way.
- Leftover rotisserie chicken: Stir it in for a shorter bake time—reduce baking to about 15–20 minutes, just until heated through and bubbly.
2. Make it cheesier
If you want it more like a classic spinach artichoke dip:
- Add extra parmesan or mix in shredded mozzarella or provolone.
- Sprinkle a generous layer of cheese on top before baking for a gratin-style finish.
3. Lighten it up
- Use light mayonnaise instead of regular.
- Increase veggies (more spinach, extra peppers) to stretch the dish without more calories.
- Serve over cauliflower rice or a big salad instead of pasta or mashed potatoes.
4. Add texture on top
For a little crunch, add one of these before the last 5–10 minutes of baking:
- Panko breadcrumbs mixed with a bit of olive oil and parmesan
- Crushed butter crackers or plain breadcrumbs
Let them toast in the oven until lightly golden.
5. Extra flavor boosters
- Add a pinch of red pepper flakes for gentle heat.
- Swap some of the lemon juice with a splash of white wine in the mayo mixture.
- Stir in a tablespoon of cream cheese for extra richness and tang.
Storage & Serving Suggestions
Serving ideas
This Spinach Artichoke Chicken Bake works well with:
- Rice or quinoa – spoon the chicken and veggies (plus some pan sauce) over the grains.
- Pasta – short pasta like penne or rotini works nicely; toss together right before serving.
- Mashed potatoes – the creamy sauce is excellent over potato mash.
- Crusty bread – for mopping up the lemony, garlicky juices.
- A fresh side like your Cucumber Sweet Pepper Salad for crunch and contrast.
Storage
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave in shorter bursts, stirring occasionally.
- Freezer: You can freeze portions for up to 2–3 months. Thaw in the fridge overnight and reheat gently to avoid overcooking the chicken.
This Spinach Artichoke Chicken Bake is a practical way to turn familiar dip flavors into a full main course. Everything bakes together in one pan, with no pre-cooking required—just chop, mix, and bake. The result is juicy chicken, tender vegetables, and a creamy, lemony, garlic-forward coating that works with many sides and can fit into both weeknight and guest dinners.
You can keep it simple as written or adjust the cheese, spices, and sides to suit your preferences. Once you try it, it’s an easy one to keep in regular rotation.
FAQs
1. How do I know the chicken is done?
Use a thermometer if possible—the internal temperature of the thickest pieces should reach 165°F (74°C). The chicken should be opaque and no longer pink in the center.
2. Can I use frozen spinach?
Yes, but thaw it completely and squeeze out as much water as possible before adding. Excess moisture will thin the sauce.
3. What can I substitute for mayonnaise?
You can use half mayo and half Greek yogurt for a lighter, tangier version. Using only yogurt may result in a slightly less rich, more tangy sauce.
4. Is parmesan necessary?
No, but it adds a lot of depth and “spinach-artichoke-dip” character. If you skip it, you may want to bump the salt up slightly after tasting.
5. Can I assemble this ahead?
Yes. Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. When baking from cold, add about 5 extra minutes to the bake time and check doneness.
6. Can I use canned or marinated artichokes?
Yes. Canned in water is ideal. If using marinated artichokes, drain very well and adjust the salt, since they can be salty and strongly seasoned.
Spinach Artichoke Chicken Bake is an easy one-pan dinner with juicy chicken, spinach, artichokes, and a creamy lemon-garlic sauce. Simple prep, big flavor, perfect for weeknights.