Spinach Artichoke Chicken Bake


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This spinach artichoke chicken bake is seriously packed with flavor! It’s a mix of diced chicken breast, artichoke hearts, bell pepper, and a creamy lemon-herb sauce that makes the whole dish even better as it cooks in the oven.

Spinach artichoke chicken bake in a casserole pan

I find myself making this spinach artichoke chicken bake ALL the time. The inspiration for this recipe came when I was looking for a way to use up canned artichoke hearts in my pantry. And given how much I love my spinach artichoke dip and chicken broccoli casserole, I decided to meld those together into this tasty new recipe.

But the best part about this chicken bake recipe is how darn easy it is. I’m a big proponent of simple, meal-prep-friendly ideas, and this definitely checks that box. It’s wonderful served for a family dinner over mashed potatoes, rice or lentils, and the leftovers are just as good to enjoy throughout the week.

Ingredients for spinach artichoke chicken bake on a table

Spinach Artichoke Chicken Bake Ingredients

  • Chicken: This recipe calls for boneless skinless chicken breasts, but you could also use chicken thighs.
  • Artichoke Hearts: To make the process easier, I’m using canned artichoke hearts that are already sliced and quartered.
  • Fresh Vegetables: I’m using a combination of red bell pepper, onions, and spinach. If you’re not a fan of spinach, you can swap it for kale, Swiss chard, or another leafy green.
  • Mayonnaise: Mayonnaise forms the base of the sauce, keeping this recipe dairy-free if you don’t add the cheese. And while you can use a store-bought version, it’s so easy to make homemade mayonnaise.
  • Cheese: This is optional, but adding some freshly grated parmesan into the sauce helps to create a slightly cheesy, and creamy texture. And it’s not an overpowering cream sauce like other chicken casseroles.
  • Garlic & Lemon: Just four cloves are needed, but feel free to add one more if you like an extra punch of garlic. As for lemon, you’ll need both lemon zest and lemon juice to give the sauce a bright punch of flavor.
  • Dried Herbs: Dried oregano and thyme are the ultimate duo to give the sauce a delicious herby spin.

Find the printable recipe with measurements below.

A wooden spin digging into a spinach artichoke chicken bake

How to Make Spinach Artichoke Chicken Bake

Prep the chicken. First, grab a 9×13-inch baking pan so that everything fits perfectly. Preheat the oven to 400°F (200°C), slice the chicken breasts into 1-inch pieces, and place them in a large mixing bowl.

Diced chicken in a bowl for spinach artichoke chicken bake

Add the veggies. Chop up bell pepper, onion, and spinach. Then, add them to the bowl with the artichoke hearts and parmesan cheese (if using).

A bowl of spinach artichoke chicken bake ingredients

Mix up the sauce. In a small bowl, stir the mayonnaise, garlic, lemon zest, lemon juice, oregano, thyme, salt, and black pepper. Then, pour the sauce on top of the chicken and veggie mix and gently stir everything until it’s well combined.

Spinach artichoke chicken bake ingredients mixed in a bowl

Time to bake. Place the mixture into an even layer in the casserole pan. Then bake uncovered for 25 to 30 minutes, or until the chicken is cooked through. Make sure to give it a taste test, and always feel free to add more salt and pepper if you’d like!

A casserole pan with spinach artichoke chicken bake

Common Questions

How do you serve this chicken bake?

For a light meal, I’ll often eat this on its own or on top of salad greens. For a heartier meal, I’ll serve this over mashed potatoes, rice, or lentils.

Is there supposed to be a lot of liquid in the pan?

There will be liquid that accumulates in the bottom of the pan from the veggies and chicken, that’s normal. But it helps to keep the chicken moist while cooking! Just use a slotted spoon to scoop out the chicken and veggies. And if you’re serving with mashed potatoes, rice or lentils, I love to drizzle those extra juices on top!

A plate of rice and spinach artichoke chicken bake

Storage Options

Let me emphasize how great of a meal prep recipe this is. It makes six servings, which is perfect for a two-person meal prep. For a family of four or more, bake a second batch to enjoy later in the week or freeze!

  • To store for the week: Store in an airtight container in the fridge for 4 to 5 days.
  • To freeze for later: Store in a freezer-safe container for up to 3 months. To reheat, simply microwave a portion for about 2 minutes. You can also add the whole thing back into a casserole pan and reheat in the oven at 400°F (200°C) for 15 minutes.

More Chicken Recipes

I’ve got quite a few options of one-pan recipes listed below to help make weeknight dinners easy. And if you need even more ideas, check out my full list of chicken breast recipes or chicken thigh recipes.

I hope you enjoy this spinach artichoke chicken bake as much as I do! Once you cook this up, let me know your thoughts in the comment box below. Your review will help other readers in the community.

Spinach artichoke chicken bake in a pan next to wooden spoons

Spinach Artichoke Chicken Bake

4.96 from 82 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 servings
Author: Lisa Bryan


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.
    Slicing chicken on a wooden board
  • 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.
    Diced up veggies and artichokes in a bowl
  • Make the dressing. In a separate small mixing bowl, stir together the mayonnaise, garlic, lemon zest and juice, oregano, thyme, salt, and pepper.
    Mixing a creamy lemon herb sauce
  • Stir it all together. Pour the dressing on top of the chicken and veggies and gently stir until well combined.
    Mixing spinach artichoke chicken in a bowl
  • 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.
    Spinach artichoke chicken casserole

Lisa’s Tips

  • 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!


Calories: 374kcal | Carbohydrates: 9g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1134mg | Potassium: 730mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1705IU | Vitamin C: 41mg | Calcium: 114mg | Iron: 2mg
Course: Dinner
Cuisine: American
Keyword: Chicken Bake, chicken casserole, Spinach Artichoke, Spinach Artichoke Chicken Bake
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


    1. Hi Debra – Thrilled to hear you’re loving this chicken bake! It truly is a great dish for meal prep.

  1. I made this 2 days ago for supper and we found it delicious , I used 2 peppers ( I wanted as many veggies a possible )and a mix of white onion and purple onion, I cooked my spinach separate and added when casserole came out the oven and it just wilted.
    Next day, reheated it and was every bit as good. I think next time I will add kale. This is definitely a keeper. Thank you.

  2. I am wondering if the spinach overcooks when in the oven for 20 minutes, just wondered if it could be added after cooking as spinach quilts down so quickly? I trust your opinion as I make a lot of you recipes and have your cook book , which I love.

    1. Hi Constance – I haven’t come across any issues with the cooked spinach in this recipe yet!

  3. This sounds delicious as is but knowing my husband he would probably like a little more hardy casserole. Since there is ample liquid in the bottom could I add precooked rice before putting in the oven, or would that dry everything else out too much. Thanks

    1. Hi Bonnie – I haven’t tested this with rice at the bottom, but you can always make rice on the side to serve with this!

  4. This turned out SO good!! I subbed Greek yogurt for the mayo (just a personal preference) and added a little dried dill, then sprinkled a little lemon juice on top after I put it on my plate. Thank you for the recipe, this is going into regular rotation 😊5 stars

  5. I was pleasantly surprised!! It was so good everyone asked for the recipe, and I was happy to share it with them. Great Job!! Lisa Bryan…5 stars

    1. Hi Yolanda – Eggs are not dairy. Dairy is anything made from milk (aka from the mammary glands of animals like cows, goats, etc). Eggs are from chickens.

  6. Made this exactly as written (prep time took me longer). We always are looking for new casseroles to add into our rotation. My husband says “this is a keeper”! This will last us at least 3 meals and will try freezing some as well. Can’t wait to try more recipes.5 stars

  7. I used your recipe tonight and it was amazing. I did what you wrote except instead of mayonnaise I used Greek yogurt as my boyfriend doesn’t allow mayonnaise in the house lol. I also ended up using two baking pans because I added shredded mozzarella as well as the Parmesan. Before I put the mixture in, I put two tablespoons of butter in each baking pan. Then after I loaded it up I put mozzarella on top and baked it for 25 mins then broiled it for 2 mins. My boyfriend is very picky and boujee about his food and he had 3 helpings! Thank you!5 stars

    1. Hi Ashley – I’m so glad you two enjoyed this chicken bake recipe! Sounds amazing with the added shredded mozzarella.

  8. I really like this dish – 2nd time making it. I froze half this time and I didn’t think it was as good as just left-over fresh. Seems like when it was reheated from frozen it lost a lot of the good flavors from artichokes, etc.

    I almost always freeze a portion of your recipes and they have all been great except this one.

  9. I made this tonight – adjustments based on ingredients on hand. 😀 Used chicken tenders (didn’t cut up – too lazy), only 1 can of baby artichoke hearts so added pint of halved grape tomatoes, and swapped out 6-cheese Italian blend rather than Parmesan only. I mixed everything in the baking dish rather than mixing bowl (again, lazy). Really good – loved the tartness from the artichokes and lemon. Will make again. Thanks @downshiftology 😘5 stars

  10. This was delicious! I didn’t have bell pepper or cheese so I left it out. I did half mayo, half plain Greek yogurt and it worked out great. I added some crushed red pepper to the sauce. I baked it in smaller glass dishes for meal prep. I will definitely make this again.5 stars

  11. Lisa, every recipe I have ever tried of yours is delicious. But this one is over the top. It’s good hot and it’s good cold, and it’s even a good breakfast option. Thank you so much for sharing.

    1. Hi there – Thanks for the review and happy to hear you’ve been enjoying this chicken bake in so many ways!

      1. I madevthis for the first time and it turned out watery. I’m not sure what I did wrong. But the whole family loved it.

      2. Hi Leona – There will be liquid that accumulates in the bottom of the pan from the veggies and chicken, that’s normal. But it helps to keep the chicken moist while cooking! Just use a slotted spoon to scoop out the chicken and veggies. And if you’re serving with mashed potatoes, rice or lentils, I love to drizzle those extra juices on top!