Description
This Pesto Spinach Artichoke Chicken Bake is an easy one-dish dinner made with tender chicken breasts, flavorful pesto, fresh spinach, tomatoes, marinated artichoke hearts, Parmesan, and plenty of melted mozzarella. With just a handful of ingredients and minimal prep, it is a simple, cheesy and flavorful weeknight meal.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1/4 cup pesto sauce
- 2-3 cups raw spinach
- 2 small tomatoes, chopped
- 1 cup marinated artichoke hearts
- 1/4 cup Parmesan cheese, grated
- 1 1/2 cups mozzarella cheese
- Salt and pepper, to taste, if desired
Instructions
- Preheat the oven to 375°F.
- Slice the chicken breasts in half lengthwise to create four portions.
- Arrange the chicken pieces in a single layer in the bottom of a baking dish. Season with salt and pepper if desired.
- Spread the pesto sauce evenly over the chicken breasts.
- Layer the spinach, marinated artichoke hearts, and chopped tomatoes over the chicken.
- Sprinkle the grated Parmesan cheese evenly over the casserole.
- Top with the shredded mozzarella cheese.
- Bake for 35-40 minutes, or until the chicken is cooked through and the cheese is melted and lightly golden.
- Let the chicken rest for a few minutes before serving.
Notes
- Chicken breasts can vary in thickness, so check the thickest part to make sure the chicken is fully cooked.
- For even cooking, choose chicken breasts that are similar in size and thickness.
- Drain excess liquid from the marinated artichoke hearts before adding them to the dish.
- Fresh spinach works best, but baby spinach can also be used.
- Serve with rice, pasta, roasted potatoes, or a simple green salad for a complete meal.
- Leftovers should be refrigerated in an airtight container and reheated until hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American