Turn simple everyday ingredients into a satisfying, restaurant-inspired dinner with this easy Spinach Artichoke Chicken Bake.
Juicy bite-sized chicken is combined with tender artichoke hearts, sweet diced tomatoes, fresh spinach, garlic, basil, and a touch of red pepper flakes.
Everything is finished with a crisp, golden Parmesan breadcrumb topping and baked until bubbling and beautifully browned.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1/2 cup finely diced red onion
- 3 cloves garlic, minced
- 1 tablespoon fresh basil, minced, plus more for garnish
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 (14.6-ounce) can whole artichoke hearts in water, well drained and halved
- 1 (14.5-ounce) can diced tomatoes, well drained
- 1 1/2 cups fresh spinach, roughly chopped
- 1/2 cup Italian-seasoned breadcrumbs
- 1/2 cup shredded Parmesan cheese
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare and measure all of the ingredients before you begin cooking for a smooth and efficient process.
2. Brown the Chicken
Heat a large oven-safe skillet over medium heat. Add the olive oil and butter. Once the butter has melted and begins to sizzle, arrange the chicken pieces in an even layer. Season with salt and freshly ground black pepper.
Cook the chicken without moving it for about 3 to 5 minutes, allowing one side to develop a golden-brown crust.
3. Sauté the Aromatics
Turn the chicken pieces over, then add the diced red onion, minced garlic, and fresh basil. Cook for about 3 minutes, stirring frequently, until the onion becomes tender and translucent and the garlic is fragrant.
4. Add the Vegetables
Sprinkle in the red pepper flakes. Add the drained artichoke hearts and diced tomatoes, then gently stir in the chopped spinach.
Cook just until the spinach starts to wilt. Remove the skillet from the heat.
5. Prepare the Parmesan Topping
In a small bowl, combine the Italian-seasoned breadcrumbs and shredded Parmesan cheese. Mix until evenly combined.
Sprinkle the breadcrumb mixture evenly over the chicken and vegetables, creating a generous layer across the surface.
6. Bake
Place the uncovered skillet in the center of the preheated oven. Bake for approximately 25 minutes, or until the breadcrumb topping is golden brown and the edges of the dish are bubbling.
7. Garnish and Serve
Carefully remove the skillet from the oven—the handle will be extremely hot. Let the bake rest for a few minutes, then garnish with fresh basil.
Serve warm and enjoy!
Pro Cooking Tips
Drain the Vegetables Well
Canned artichokes and tomatoes can contain considerable excess liquid. Drain them thoroughly before adding them to the skillet to help prevent a watery finished dish.
Don’t Over-Sear the Chicken
Browning just one side of the chicken is intentional. The pieces will continue cooking in the oven, helping them stay tender and juicy rather than becoming dry or tough.
Make It Extra Creamy
For a richer variation, stir a few tablespoons of softened cream cheese or some shredded mozzarella into the chicken and vegetable mixture before adding the Parmesan breadcrumb topping.
Nutrition Facts
Per serving:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 526 | — |
| Total Fat | 17g | 22% |
| Saturated Fat | 6g | 31% |
| Cholesterol | 160mg | 53% |
| Sodium | 770mg | 33% |
| Total Carbohydrate | 31g | 11% |
| Dietary Fiber | 10g | 35% |
| Total Sugars | 6g | — |
| Protein | 63g | 127% |
| Vitamin C | 27mg | 30% |
| Calcium | 266mg | 20% |
| Iron | 4mg | 25% |
| Potassium | 1110mg | 24% |
Percent Daily Values are based on a 2,000-calorie diet. Individual nutritional needs may vary.
