Spinach Artichoke Chicken Bake
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
Instructions
- 1
Gather the ingredients. 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.
- 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.
