Spinach Artichoke Chicken Bake

Prep: 15 min Bake: 25–30 min Serves 6

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• ½ medium yellow onion, finely chopped
• 1 jar of roasted red peppers, drained and chopped
• 2 (13.5 oz) cans artichoke hearts, drained, quartered, and dried
• 2 cups frozen chopped spinach
• 4 garlic cloves, minced
• Zest of 1 lemon
• 3 tablespoons lemon juice
• ½ cup mayonnaise
• ½ cup grated parmesan (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. Preheat the oven to 400°F.
2. Add the chopped onion, roasted red peppers, artichokes, and frozen spinach directly to a 9×13-inch baking dish.
3. Cut the chicken on the same board and add it to the dish.
4. In a small bowl, stir together the mayonnaise, garlic, lemon zest, lemon juice, oregano, thyme, salt, pepper, and parmesan if using.
5. Pour the sauce over the mixture and stir directly in the baking dish until evenly coated.
6. Bake uncovered for 25–30 minutes, stirring once halfway through, until the chicken is cooked through.

Let rest for 5 minutes before serving.