Description
A cozy and simple oven dinner featuring tender chicken, creamy spinach, and artichokes, topped with a golden cheese crust.
Ingredients
Main Ingredients
- 2 lbs Chicken breasts, boneless skinless
- 2 cups Baby spinach, lightly packed
- 4 Garlic cloves
- 1 Lemon
- 1 tsp Oregano, dried
- 1 Red bell pepper
- 1 tsp Thyme, dried
- 1/2 Yellow onion, medium
- 1/2 cup Mayonnaise
- 1/2 tsp Black pepper, freshly ground
- 1 tsp Kosher salt
- 1/2 cup Parmesan
- 2 cans Quartered artichoke hearts, drained
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, sauté diced yellow onion and minced garlic until fragrant.
- Add the chicken breasts to the skillet and cook until browned on both sides, about 5-7 minutes per side.
- Stir in baby spinach, quartered artichoke hearts, diced bell pepper, oregano, thyme, salt, and pepper; cook until spinach wilts.
- In a bowl, mix mayonnaise, lemon juice (from the lemon), and Parmesan cheese.
- Combine the mayonnaise mixture with the chicken and vegetable mixture in the skillet; stir well.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes, until the chicken is fully cooked (internal temperature reaches 165°F or 75°C) and the top is golden.
- Serve warm and enjoy.
Notes
Let the pan cool to room temperature for about 20 minutes. Then cover the baking dish or move the leftovers into an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently in the oven at 325°F until heated through. You can also microwave single portions for 1 to 2 minutes, stirring midway, if you are short on time. Freeze in single portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: American