When you think of “spinach and artichoke,” your mind probably goes straight to a heavy, bubbling bowl of dip served at a party. While I love a good baked brie appetizer as much as the next guy, I wanted to take those iconic flavors and turn them into a wholesome, protein-packed dinner that doesn’t leave you feeling weighed down.
This Spinach Artichoke Chicken Bake is exactly that. It’s a vibrant, zesty, and incredibly easy meal that comes together in one pan. By swapping out heavy cream and cream cheese for a bright lemon-garlic dressing and plenty of fresh vegetables, we’ve created a “melt-in-your-mouth” texture that is actually good for you.
Why I Love This Recipe
There are three main reasons this recipe has become a staple in my kitchen:
- Zero Prep Stress: Unlike my classic spaghetti recipe, which requires simmering sauce for a long time, this bake is a “toss and go” situation.
- Flavor Packed: The combination of marinated artichokes, fresh lemon zest, and dried herbs creates a Mediterranean profile that is way more exciting than your average chicken breast dinner.
- Perfect for Meal Prep: This tastes just as good—if not better—the next day. It’s a high-protein, low-carb option that keeps you full and energized.
Ingredients You’ll Need
The Base
- 2 pounds boneless, skinless chicken breasts: Cut into 1-inch bite-sized pieces for even cooking.
- 1 red bell pepper: Finely chopped for sweetness and color.
- ½ medium yellow onion: Finely chopped.
- 2 (13.5-ounce) cans quartered artichoke hearts: Drained and gently squeezed to remove excess water.
- 2 cups baby spinach: Roughly chopped.
- ½ cup freshly grated Parmesan (optional): For a salty, nutty finish.
The Zesty Dressing
- ½ cup mayonnaise: This provides the creaminess without the heaviness of cream cheese.
- 4 garlic cloves: Minced fresh for the best punch.
- 1 lemon: You’ll need 1 tablespoon of zest and 3 tablespoons of fresh juice.
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Swaps and Notes
- The Chicken: You can use boneless skinless chicken thighs if you prefer darker meat; just keep in mind the fat content will increase slightly.
- The Veggies: If you aren’t a fan of red peppers, feel free to swap in sun-dried tomatoes or even sliced mushrooms.
- Dairy-Free: To make this completely dairy-free, simply omit the Parmesan cheese. The mayonnaise and lemon juice provide plenty of moisture and flavor on their own.
- Lower Fat: If you want to lean it out even further, you can use a high-quality Greek yogurt in place of half the mayonnaise, though the texture will be slightly more “tangy.”
Step-by-Step Instructions
- Prep the Oven: Preheat your oven to 400°F (200°C). This high heat ensures the chicken stays juicy while the vegetables soften perfectly.
- Prep the Chicken and Veggies: Cut your chicken into 1-inch pieces. Place them in a large mixing bowl along with the chopped red pepper, onion, artichoke hearts, spinach, and Parmesan.
- Whisk the Dressing: In a small separate bowl, whisk together the mayonnaise, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
- Combine: Pour that creamy dressing over your chicken and vegetable mixture. Toss it gently with a spatula until every piece of chicken is well-coated.
- Pan and Bake: Transfer everything into a 9×13-inch baking pan. Spread it out into an even layer so nothing is piled too high.
- Cook: Bake uncovered for 25 to 30 minutes. You’re looking for the chicken to be cooked through and the edges of the artichokes and spinach to look slightly golden.
Tips for Success
- Dry the Artichokes: This is the most important tip! Canned artichokes hold a lot of water. If you don’t squeeze them out, your bake might end up a bit watery.
- Uniform Chicken: Try to cut the chicken pieces into similar sizes so they all finish cooking at the same time.
- Fresh Lemon is Key: Don’t use the bottled juice. The fresh zest is where the “bright” flavor lives, and it truly elevates the dish.
Serving Suggestions and Pairings
This dish is incredibly versatile. Here is how I like to serve it:
- Low Carb: Serve it over a bed of cauliflower rice or with a side of roasted zucchini.
- Hearty: It’s fantastic served over a scoop of buttery orzo or alongside some sheet pan quesadillas if you’re feeding a very hungry crowd.
- Light: If you want to keep things super fresh, serving a small portion of this next to my tangy chicken salad makes for an amazing “duo” lunch.
Nutritional Information (Per Serving)
Estimate based on 6 servings
- Calories: 310 kcal
- Protein: 34g
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 3g
- Sodium: 680mg
Storage and Leftover Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the microwave for 1–2 minutes or in a 350°F oven until warmed through.
- Freezing: I don’t recommend freezing this specific dish, as the mayonnaise and spinach can change texture significantly once thawed.
More Recipes You Will Love
If you enjoyed this easy one-pan dinner, you have to try these other reader favorites:
- Cozy Chicken Enchiladas – Perfect for when you need comfort food.
- One-Pan Breakfast Bake – Because one-pan meals are great for any time of day!
Final Thoughts
This Spinach Artichoke Chicken Bake is proof that “healthy” doesn’t have to mean “boring.” It’s a colorful, vibrant dish that brings a bit of gourmet flair to your weeknight routine without the gourmet effort.
I’d love to hear from you! Did you add extra cheese? Did you serve it over pasta or keep it low-carb? Let me know in the comments below, and don’t forget to follow Chef Maniac on social media for more easy, delicious recipes like this one!
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