I find myself making this spinach artichoke chicken bake all the time, and for good reason! I was staring at a couple of cans of artichoke hearts in my pantry, wondering what to do with them.

Since my family loves both a classic spinach artichoke dip and a good chicken casserole, I decided to merge the ideas. The result was this incredibly flavorful and simple dish.

It has quickly become a staple in my kitchen because it’s so easy to throw together, and the leftovers are just as delicious the next day.

Ingredients

Here are the key ingredients you’ll need to create this delicious and creamy chicken bake.

2 pounds boneless, skinless chicken breasts: About 3 to 4 breasts, cut into bite-sized pieces for even cooking. You can also use chicken thighs if you prefer darker meat.
1 red bell pepper, finely chopped: Adds a touch of sweetness and vibrant color.
½ medium yellow onion, finely chopped: Provides a savory, aromatic base.
2 (13.5-ounce) cans quartered artichoke hearts: Make sure to drain them well and gently squeeze out excess liquid to prevent a watery dish. Canned works best for convenience.
2 cups baby spinach, roughly chopped: Use fresh, not frozen, spinach. Frozen spinach releases too much water and can make the sauce soggy.
½ cup freshly grated Parmesan cheese: This is optional, but highly recommended. Grating your own cheese from a block results in a much better melt and creamier texture than pre-shredded cheese.
½ cup mayonnaise: This creates the creamy, dairy-free base for the sauce. A good quality store-bought version works, but homemade is even better.
4 garlic cloves, minced: Feel free to add an extra clove if you’re a big garlic fan.
1 lemon, zested and juiced: You’ll need about 1 tablespoon of zest and 3 tablespoons of juice. This adds a bright, fresh flavor that cuts through the richness of the sauce.
1 teaspoon dried oregano: Brings a classic, earthy herb flavor.
1 teaspoon dried thyme: Complements the oregano and adds another layer of herbaceous notes.
1 teaspoon kosher salt: Essential for bringing all the flavors together.
½ teaspoon freshly ground black pepper: For a little bit of spice.

Note: This recipe makes about 6 servings.

Variations

Feel free to customize this recipe to suit your tastes or dietary needs.

Dairy-Free: The recipe is naturally dairy-free if you omit the Parmesan cheese. For a cheesy flavor substitute, you can add 2-3 tablespoons of nutritional yeast.
Different Cream Base: If you’re not a fan of mayonnaise, you can substitute it with plain Greek yogurt or sour cream for a tangier sauce.
Add More Veggies: Bulk up the dish with other vegetables like chopped mushrooms, zucchini, or sun-dried tomatoes.
Spice It Up: Add a pinch of red pepper flakes to the sauce for a little bit of heat.
Flavor Boost: For an extra layer of flavor, consider adding some crumbled bacon or capers to the mix.

Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

9×13-inch baking pan: This is the perfect size to hold all the ingredients without overcrowding, ensuring the chicken cooks evenly.
Large mixing bowl: You’ll need a big bowl to combine the chicken, vegetables, and sauce with enough room to stir everything together.
Small mixing bowl: Used for mixing the sauce ingredients separately before adding them to the main bowl.
Chef’s knife and cutting board: For chopping the chicken and dicing the vegetables.
Slotted spoon: Helpful for serving, as some liquid will gather at the bottom of the pan during baking.

How to Make Spinach Artichoke Chicken Bake?

This recipe comes together quickly in just a few simple steps. It’s a true one-pan wonder that minimizes cleanup while maximizing flavor.

Prepare the Ingredients

First, preheat your oven to 400°F (200°C). Take your boneless, skinless chicken breasts and cut them into uniform 1-inch pieces. This ensures the chicken cooks through at the same rate. Place the cut chicken into a large mixing bowl. Next, prepare your vegetables. Finely chop the red bell pepper and yellow onion, and roughly chop the fresh baby spinach.

Combine Chicken and Veggies

Add the chopped bell pepper, onion, spinach, and the drained, quartered artichoke hearts to the large mixing bowl with the chicken. If you are using Parmesan cheese, sprinkle it over the chicken and vegetable mixture. Gently toss everything together so the ingredients are evenly distributed in the bowl.

Mix the Sauce

In a separate small bowl, combine the mayonnaise, minced garlic, lemon zest, and lemon juice. Add the dried oregano, dried thyme, salt, and black pepper. Stir all of these ingredients together until you have a smooth and creamy sauce. Make sure everything is well-incorporated to ensure the flavor is consistent throughout the final dish.

Combine and Bake

Pour the prepared sauce over the chicken and vegetable mixture in the large bowl. Use a spatula or large spoon to gently stir everything until all the ingredients are evenly coated with the sauce. Transfer the entire mixture into a 9×13-inch baking pan and spread it out into a single, even layer. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and the top is lightly golden.

Additional Tips for Making this Recipe Better

Having made this dish many times, I’ve picked up a few tricks along the way.

I can’t stress this enough: squeeze the liquid out of the canned artichoke hearts. I place them in a colander and gently press down with my hands. This single step makes a huge difference in preventing the final dish from being too watery.
Don’t be afraid to taste the sauce before you pour it over the chicken. I sometimes add a little extra lemon juice for brightness or a bit more salt depending on my mood. It’s easier to adjust the seasoning at this stage.
A little liquid will naturally accumulate in the bottom of the pan as it bakes. This is completely normal! That liquid is full of flavor and helps keep the chicken moist. I use a slotted spoon to serve the bake itself.
If I’m serving this over rice or pasta, I love to drizzle some of those extra pan juices right on top. It acts as a delicious, light sauce that ties the whole meal together.

How to Serve Spinach Artichoke Chicken Bake?

This chicken bake is wonderfully versatile. For a lighter meal, you can serve it on its own or over a bed of fresh salad greens. For a heartier dinner, it’s fantastic served over mashed potatoes, fluffy white or brown rice, quinoa, or lentils.

The juices from the bake will soak into the base, making every bite delicious. You can also serve it with crusty bread for dipping. For a nice presentation, garnish with fresh chopped parsley or a sprinkle of extra Parmesan cheese before serving.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

Calories: 374kcal
Protein: 36g
Carbohydrates: 9g
Fat: 20g

Make Ahead and Storage

This recipe is perfect for meal prep because it stores and reheats beautifully.

To make ahead, you can assemble the entire casserole, cover it, and store it in the refrigerator for up to two days before baking. Just add a few extra minutes to the baking time since it will be going into the oven cold.

To store leftovers, place them in an airtight container in the refrigerator. The dish will stay fresh for 4 to 5 days, making it great for weekday lunches.

To freeze, allow the bake to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, you can microwave individual portions or place the entire dish back in an oven-safe pan and warm it at 400°F (200°C) for about 15 minutes, or until heated through.

Why You’ll Love This Recipe?

Here are a few reasons why this Spinach Artichoke Chicken Bake is sure to become a new favorite in your home.

Incredibly Easy to Prepare: This is a true one-pan meal. You just mix all the ingredients in a bowl, transfer them to a baking dish, and let the oven do the work. It’s perfect for busy weeknights when you want a delicious dinner without a lot of fuss.
Packed with Flavor: The combination of tangy artichokes, creamy mayonnaise, zesty lemon, and savory herbs creates a complex and satisfying flavor profile. It tastes like a gourmet meal but is made with simple, everyday ingredients.
Great for Meal Prep: This recipe makes a generous six servings, and the leftovers are just as good, if not better, the next day. It holds up well in the fridge and freezer, so you can enjoy it throughout the week.
Highly Customizable and Versatile: You can easily swap ingredients based on what you have on hand. Use chicken thighs instead of breasts, add different vegetables, or substitute the mayonnaise with Greek yogurt. It’s a flexible recipe that you can make your own.

Spinach Artichoke Chicken Bake Recipe

Ingredients

Variations

Cooking Time

Equipment You Need