Name: Spinach Artichoke Chicken Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 cheese (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

If you’re craving a dinner that hits all the right comfort-food notes yet feels fresh and packed with flavor, you’re going to adore this Spinach Artichoke Chicken Bake Recipe. It’s the kind of dish I turn to when I want something hearty, simple to throw together, and guaranteed to make my family’s eyes light up. The creamy tang of artichokes and spinach paired with juicy chicken—baked all in one dish—is honestly a fan-freaking-tastic way to turn a weeknight meal into something special and satisfying.

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Why You’ll Love This Recipe

Super Simple Prep: I love how this dish comes together in one bowl, making clean-up a breeze — perfect for busy days.
Flavor-Packed Comfort: The creamy spinach and tangy artichokes turn ordinary chicken into an irresistible crowd-pleaser.
Flexible & Adaptable: You can tweak the herbs, cheese, or veggies to suit what you’ve got on hand or your taste preferences.
Healthy-ish and Hearty: It feels indulgent without being heavy, so you can enjoy your meal and still feel good about it.

A white rectangular baking dish filled with a layered mix of creamy white sauce, pieces of light beige cooked chicken, and quartered pale green artichoke hearts. The dish is sprinkled with small, bright red bell pepper pieces and finely chopped dark green herbs, creating a colorful contrast. The textures range from creamy sauce to tender chunks of chicken and soft artichokes, all blended evenly across the dish. The dish sits on a white marbled surface with two wooden spoons with white handles placed behind it. Photo taken with an iphone --ar 2:3 --v 7 - Spinach Artichoke Chicken Bake, chicken spinach artichoke bake, baked chicken with spinach and artichokes, easy chicken bake recipes, creamy vegetable chicken dish

Ingredients You’ll Need

The magic of this Spinach Artichoke Chicken Bake Recipe really comes from the combo of fresh veggies, herbs, and a creamy dressing that ties it all together. I’ve found that choosing fresh spinach and good-quality artichoke hearts really makes a difference in taste and texture.

Flat lay of fresh boneless skinless chicken breasts, a whole red bell pepper with glossy skin, half a medium yellow onion with papery peel, drained quartered artichoke hearts, a small pile of lightly packed baby spinach leaves, freshly grated parmesan shavings, a small white ceramic bowl of creamy mayonnaise, four whole garlic cloves with papery skins, a whole bright yellow lemon, a small white ceramic bowl of dried oregano, a small white ceramic bowl of dried thyme, a small white ceramic bowl of kosher salt, and a small white ceramic bowl of freshly ground black pepper, all arranged symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spinach Artichoke Chicken Bake, chicken spinach artichoke bake, baked chicken with spinach and artichokes, easy chicken bake recipes, creamy vegetable chicken dish

Boneless skinless chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and absorb flavors better.
Red bell pepper: Adds a sweet crunch and vibrant color—feel free to use any color you like.
Yellow onion: Balances the creaminess with a bit of sharpness and sweetness when baked.
Artichoke hearts: Canned are my go-to—make sure to drain well to avoid sogginess.
Baby spinach: Roughly chopped so it wilts nicely in the bake without overwhelming the dish.
Parmesan cheese (optional): A little goes a long way adding umami depth and a cheesy finish.
Mayonnaise: The secret creamy binder that keeps everything luscious and moist without extra fuss.
Garlic cloves: Fresh minced garlic gives that punch of flavor, making the whole dish pop.
Lemon (zest and juice): Brightens and lifts all the flavors—don’t skip this part!
Dried oregano and thyme: Earthy herbs that complement the artichokes and chicken perfectly.
Kosher salt and freshly ground black pepper: Essential for seasoning—always adjust to taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on what’s in the fridge or what my family is craving. It’s so easy to swap out ingredients without losing anything in taste or texture—plus it keeps the dish feeling fresh.

Cheese swap: I’ve swapped in mozzarella or gouda instead of parmesan—makes the dish creamier and melts beautifully.
Herb variations: Sometimes I add fresh basil or parsley instead of dried oregano for a brighter herbal note.
Veggie boosts: Adding mushrooms or zucchini works wonders if you want to sneak in extra veggies.
Dairy-free version: Use vegan mayo and skip the cheese for a delicious allergy-friendly option.

How to Make Spinach Artichoke Chicken Bake Recipe

Step 1: Chop and Prep Your Chicken

Start by preheating your oven to 400°F (200°C). Then, cut your chicken breasts into roughly 1-inch bite-sized pieces. This not only helps the chicken cook evenly but also lets every piece soak up the creamy flavors we’re about to add. I like to toss them gently in a large mixing bowl to keep things tidy.

Step 2: Add the Veggie Goodness

Dice your red bell pepper and half a yellow onion nice and fine so they mix well with the chicken. Drain your artichoke hearts and give them a gentle squeeze to get rid of excess liquid—this little trick helps avoid a watery bake. Toss these veggies and chopped spinach on top of the chicken in the bowl, adding the parmesan if you’re using it. This layering makes mixing easier and ensures every bite has a bit of everything.

Step 3: Mix Your Creamy, Flavor-Packed Dressing

In a smaller bowl, whisk together mayonnaise, minced garlic, lemon zest and juice, dried oregano, thyme, salt, and pepper. This is where the magic happens—the mayo keeps everything creamy without a ton of effort, while the lemon brightens and the herbs bring depth. One thing I learned is that fresh lemon zest makes a massive flavor difference, so don’t skip it!

Step 4: Combine and Bake

Pour that gorgeous dressing right over the chicken and veggies. Use a gentle folding motion to combine everything evenly—try not to mash the artichokes too much to keep some nice texture. Dump the mixture into a 9×13-inch baking dish and spread it out nicely. Pop it into the preheated oven and bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and the edges are lightly golden. You’ll know it’s done when the chicken pieces are opaque and the entire dish smells mouthwateringly lemony and herby.

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Pro Tips for Making Spinach Artichoke Chicken Bake Recipe

Drain Artichokes Well: This really helps keep the bake from getting soggy—squeeze out liquid gently with your hands or a paper towel.
Don’t Overmix: When combining the dressing and ingredients, fold gently to keep artichoke pieces intact and veggies from turning mushy.
Use Fresh Lemon Zest: Adds a bright, fresh dimension that canned or pre-grated lemon zest just can’t match.
Check Chicken Doneness: Use a meat thermometer or cut a piece to check; chicken should be 165°F inside for safety and juiciness.

How to Serve Spinach Artichoke Chicken Bake Recipe

A white round plate shows two layers: on the left side, there are pieces of white cooked chicken mixed with dark green spinach leaves and small bright red bits of bell pepper, along with beige artichoke hearts placed among the chicken; on the right side, there is a mound of fluffy white rice with a silver fork resting on the right edge of the plate. Above the plate, a white rectangular baking dish with a dark rim holds more chicken mixture, and a wooden spoon is scooping some of the chicken and vegetables from the dish. All items are placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Spinach Artichoke Chicken Bake, chicken spinach artichoke bake, baked chicken with spinach and artichokes, easy chicken bake recipes, creamy vegetable chicken dish

Garnishes

My go-to garnish is a sprinkle of extra grated parmesan and a few fresh basil leaves or chopped parsley—it adds brightness and a pop of green that makes the dish look as good as it tastes. For a little heat, I sometimes add a dash of red pepper flakes on top after baking.

Side Dishes

I love pairing this bake with simple, crisp sides like roasted baby potatoes or steamed jasmine rice to soak up that creamy sauce. A fresh green salad dressed with a lemon vinaigrette also complements the rich flavors perfectly without overwhelming your palate.

Creative Ways to Present

For special occasions, I like serving the bake in individual ramekins topped with a sprinkling of breadcrumbs and broiled briefly to get a golden crust. It makes the dinner feel extra special and guests love the personal touch!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep wonderfully for up to 3 days. The flavors actually deepen overnight, which means the next day’s meal tastes even better—and that’s a win when you want a quick reheat.

Freezing

If I know I want to stash some for later, I let it cool completely, then freeze in portion-sized airtight containers. When properly frozen, it keeps well for up to 3 months. Just defrost in the fridge overnight before reheating.

Reheating

To reheat, I prefer warming it gently in a 350°F oven for 15-20 minutes or until heated through—this helps keep the chicken tender and the bake creamy without drying out. If I’m in a hurry, the microwave works, but I recommend adding a splash of water or broth and covering loosely to keep the moisture in.

FAQs

Can I use frozen spinach instead of fresh in this Spinach Artichoke Chicken Bake Recipe?

Absolutely! Just make sure to thaw the spinach fully and squeeze out as much excess water as possible before mixing it in. This prevents the bake from being watery and keeps the flavors concentrated.
Is it okay to use Greek yogurt instead of mayonnaise for a lighter version?

Yes, Greek yogurt can be a healthier swap if you prefer. Just keep in mind it might make the dish a bit tangier and less rich, but it still works well. Mixing yogurt with a little olive oil can help mimic the creaminess of mayo.
Can this recipe be made with chicken thighs?

Definitely! Boneless, skinless chicken thighs add extra juiciness and flavor. Just keep an eye on cooking time since thighs might take a little longer to reach the safe internal temperature of 165°F.
How do I know when the chicken is fully cooked in this bake?

The best way is to use a meat thermometer—insert it into the thickest piece of chicken; it should read 165°F. If you don’t have a thermometer, cut into a piece and check that juices run clear and the meat is opaque all the way through.
Can I prepare this recipe ahead of time?

Yes! You can assemble everything in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s going in cold from the fridge.

Final Thoughts

This Spinach Artichoke Chicken Bake Recipe has become one of my absolute favorites because it’s effortless, healthy-ish, and tastes like you put way more work into it than you actually do. I love how versatile it is—you can dress it up or down for weeknights or weekend dinners. If you’ve got a busy schedule but want to eat something comforting and homemade, trust me, this dish is going to win you over. So go ahead, give it a try, and let me know if your family goes crazy for it like mine does!