Spinach Artichoke Chicken Bake
This one skillet Spinach Artichoke Chicken Bake transforms your favorite dip into a healthy dinner! Chicken, artichokes, and spinach topped with a crispy Parmesan crust.
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.