Spinach Artichoke Chicken Bake

For this spinach artichoke chicken bake, sauteed cubes of boneless chicken breast, combined with artichoke hearts, fresh spinach, and diced tomatoes, bake under a crunchy breadcrumb and Parmesan cheese topping.

Preparation Details

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 1/2 pounds skinless, boneless chicken breast , cut into 1-inch pieces
• salt and freshly ground black pepper
• 1/2 cup diced red onion
• 3 cloves garlic , minced
• 1 tablespoon fresh basil, plus more for garnish (optional)
• 1/2 teaspoon red pepper flakes , or to taste
• 1 ( 14.6 ounce) can whole artichoke hearts in water , drained and halved
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 1/2 cups roughly chopped fresh spinach
• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup shredded Parmesan cheese

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil and butter together in a large, ovenproof skillet over medium heat.
2. When butter is sizzling, add chicken pieces. Season with salt and pepper. Brown one side of the chicken pieces, 3 to 5 minutes; turn, and add diced red onion, minced garlic, and minced fresh basil. (See Note.)
3. Cook, stirring often, until garlic is fragrant and onion is softened, about 3 minutes. Season with pepper flakes, and add artichokes and tomatoes. Stir in spinach; remove skillet from heat.
4. Combine Italian seasoned bread crumbs and shredded Parmesan cheese. Sprinkle bread crumb mixture over skillet contents.
5. Bake in the center of the preheated oven, uncovered, until bubbly and brown, about 25 minutes. Garnish with fresh basil and serve warm.