This Spinach Artichoke Chicken Bake is a hearty, flavorful one-pan dish inspired by the beloved dip. Packed with tender chicken, savory vegetables, and a creamy herb dressing, it’s a wholesome and satisfying meal that’s easy enough for weeknights but impressive enough for guests. Bonus: it’s low-carb and naturally gluten-free!
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 3 to 4 breasts), cut into 1-inch pieces
- 1 red bell pepper, finely chopped
- 1/2 medium yellow onion, finely chopped
- 2 (13.5 oz) cans quartered artichoke hearts, drained and excess liquid gently squeezed out
- 2 cups baby spinach, lightly packed and roughly chopped
- 1/2 cup freshly grated Parmesan cheese (optional)
- 1/2 cup mayonnaise
- 4 garlic cloves, minced
- 1 lemon, zested and juiced (approx. 1 tbsp zest and 3 tbsp juice)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
