Spinach Artichoke Chicken Bake

Spinach Artichoke Chicken Bake

This spinach artichoke chicken bake features sautéed cubes of boneless chicken breast combined with artichoke hearts, fresh spinach, and diced tomatoes, all baked under a crispy breadcrumb and Parmesan cheese topping.

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

Directions

1. Preheat the oven to 350°F (175°C). Heat olive oil and butter together in a large, oven-safe skillet over medium heat.
2. Once the butter is sizzling, add the chicken pieces. Season with salt and pepper. Sear one side of the chicken for 3 to 5 minutes until browned, then flip the pieces and add diced red onion, minced garlic, and chopped fresh basil. (See Note.)
3. Cook, stirring frequently, until the garlic is fragrant and the onion softens, about 3 minutes. Add red pepper flakes, followed by the artichokes and tomatoes. Stir in the spinach and remove the skillet from the heat.
4. Mix together the Italian-seasoned breadcrumbs and shredded Parmesan cheese in a small bowl. Sprinkle this mixture evenly over the skillet contents.
5. Bake uncovered in the center of the preheated oven until the top is bubbly and golden brown, about 25 minutes. Garnish with additional fresh basil before serving warm.