What if you could take all the creamy, cheesy, irresistible flavor of spinach artichoke dip and turn it into a satisfying, protein packed dinner? Well, stop dreaming and start preheating your oven! This Spinach Artichoke Chicken Bake is here to make your weeknight meals exciting again. Tender chicken, juicy artichokes, and fresh spinach are smothered in a garlicky tomato sauce and topped with a crispy Parmesan bread crumb crust. It’s a one skillet wonder that’s elegant enough for company but easy enough for a busy Tuesday night.
Why You’ll Love This Recipe
- One Pan Wonder: From stovetop to oven, everything happens in a single skillet for maximum flavor and minimal cleanup.
- Comfort Food Upgrade: It captures all the cozy, cheesy goodness of your favorite appetizer in a hearty main course.
- Surprisingly Light: Unlike the heavy dip, this bake is packed with lean protein and vegetables, making it a balanced meal.
- Impressively Easy: The method is straightforward, but the result looks and tastes like you spent hours in the kitchen.
Ingredients for Spinach Artichoke Chicken Bake
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1 inch pieces
- Salt and freshly ground black pepper
- ½ cup diced red onion
- 3 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- ½ teaspoon red pepper flakes (or to taste)
- 1 (14 oz) can artichoke hearts in water, drained and halved
- 1 (14.5 oz) can diced tomatoes, drained
- 1 ½ cups roughly chopped fresh spinach
- ½ cup Italian seasoned breadcrumbs
- ½ cup shredded Parmesan cheese
Instructions for Making Spinach Artichoke Chicken Bake
1Sear the Chicken: Preheat your oven to 350°F (175°C).
In a large ovenproof skillet, heat the olive oil and butter together over medium heat. Once the butter is melted and sizzling, add the chicken pieces in a single layer. Season with salt and pepper.
Let the chicken cook undisturbed for 3-5 minutes to get a beautiful golden brown sear on one side. There’s no need to flip them! This one side sear gives you great color while keeping the chicken juicy.
2Sauté the Aromatics: After the chicken has browned on one side, add the diced red onion, minced garlic, and fresh basil to the skillet. Now, you can stir everything together.
Cook for about 3 minutes, stirring often, until the onion has softened and the garlic is incredibly fragrant.
3Build the Bake: Season the mixture with the red pepper flakes. Add the halved artichoke hearts and drained diced tomatoes, stirring to combine.
Turn off the heat and stir in the fresh spinach; it will wilt perfectly from the residual heat in the pan.
4Add the Crispy Topping: In a small bowl, mix the Italian breadcrumbs and shredded Parmesan cheese. Sprinkle this mixture evenly over the entire surface of the chicken and vegetables in the skillet.
5Bake to Bubbly Perfection: Transfer the skillet to the preheated oven and bake, uncovered, for 25-30 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
For an extra crispy top, you can broil for the last 1-2 minutes (watch it closely!).
Garnish with more fresh basil if desired, and serve directly from the skillet.
Spinach Artichoke Chicken Bake
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 ½ pounds boneless skinless chicken breasts, cubed
- Salt and black pepper to taste
- ½ cup diced red onion
- 3 cloves garlic minced
- 1 tablespoon fresh basil chopped
- ½ teaspoon red pepper flakes
- 1 14 oz can artichoke hearts, drained and halved
- 1 14.5 oz can diced tomatoes, drained
- 1 ½ cups fresh spinach chopped
- ½ cup Italian seasoned breadcrumbs
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- Heat oil and butter in a large ovenproof skillet over medium heat. Add chicken, season with salt and pepper, and brown on one side for 3-5 minutes.
- Add onion, garlic, and basil. Cook for 3 minutes, stirring.
- Stir in red pepper flakes, artichokes, and tomatoes. Remove from heat and stir in spinach.
- Combine breadcrumbs and Parmesan; sprinkle evenly over chicken mixture.
- Bake uncovered for 25-30 minutes until golden and bubbly.
Notes
- One Side Sear: Browning only one side of the chicken keeps it juicy and saves time. It will finish cooking perfectly in the oven.
- Spinach Tip: Stirring in the spinach off the heat prevents it from overcooking and becoming slimy.
- Make it Creamy: For a richer, dip like consistency, stir in 4 oz of softened cream cheese along with the artichokes and tomatoes.
