Spinach Artichoke Chicken Bake

This spinach artichoke chicken bake is the best all-in-one dinner idea that's easy, healthy, and so delicious! Plus, it's a great way to get more artichokes into your diet.

• 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 (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

Cut the chicken. Preheat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces, and place in a large mixing bowl.

Dice the veggies. Add the bell pepper, onion, artichoke hearts, spinach, and parmesan cheese (if using) to the mixing bowl on top of the chicken.

Make the dressing. In a separate small mixing bowl, stir together the mayonnaise, garlic, lemon zest and juice, oregano, thyme, salt, and pepper.

Stir it all together. Pour the dressing on top of the chicken and veggies and gently stir until well combined.

Bake. Place the mixture into a 9×13-inch baking pan. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through.

Note that liquid will accumulate in the bottom of the pan. That’s normal and expected (and it helps to keep the chicken moist while cooking). Simply use a slotted spoon to scoop out the chicken and veggies. Though if I’m serving this bake on top of rice or lentils, I love to drizzle some of those extra juices on top!