Description
Discover how to make a delicious Chicken Spinach Artichoke Bake that is creamy, flavorful, and perfect for a family dinner. Try our easy recipe today!
Ingredients
- – 2 pounds (907g) boneless skinless chicken breasts (about 3 to 4 chicken breasts)
- – 1 red bell pepper, finely chopped
- – 1/2 medium yellow onion, finely chopped
- – 2 (13.5-ounce/383g) cans quartered artichoke hearts, drained and excess liquid gently squeezed out
- – 2 cups (lightly packed/60g) baby spinach, roughly chopped
- – ½ cup (120ml) grated cheddar cheese (optional)
- – ½ cup (120ml) mayonnaise
- – 4 garlic cloves, minced
- – 1 lemon, zested and juiced (about 1 tablespoon (15 ml) zest and 3 tablespoons (45 ml) juice)
- – 1 teaspoon (5 ml) dried oregano
- – 1 teaspoon (5 ml) dried thyme
- – 1 teaspoon (5 ml) kosher salt
- – 1/2 teaspoon (3 ml) freshly ground black pepper
Instructions
- Slice the chicken into cubes. Heat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch chunks and place them in a large bowl.
- Chop the vegetables. Add the chopped red bell pepper, yellow onion, artichoke hearts, spinach, and cheddar cheese (if desired) to the bowl with the chicken.
- Prepare the sauce. In a separate smaller bowl, mix together the mayonnaise, minced garlic, lemon zest and juice, oregano, thyme, salt, and pepper.
- Combine everything. Pour the sauce over the chicken and vegetables, then gently stir to ensure everything is evenly coated.
- Cook. Transfer the mixture to a 9×13-inch baking dish. Bake it uncovered for 25 to 30 minutes, or until the chicken is fully cooked.
Notes
- Consider using Greek yogurt instead of mayonnaise for a lighter sauce.
- Enhance the dish with additional vegetables like cherry tomatoes or zucchini.
- Add a touch of spice by sprinkling red pepper flakes before baking.
