Artichoke and Spinach Chicken Bake

This Chicken Bake Recipe with Artichokes, Spinach, and Mushrooms is a fantastic spring recipe. It’s delicious as an affordable Easter Sunday main or for Mother’s Day too!

You’ll love the velvety smooth sauce with sauteed mushrooms, artichoke hearts, and wilted spinach, and of course, the melted gooey mozzarella cheese on top is the best part!

Recipe Pairing Ideas:

• For starters try my Cream of Celery Soup or my Cream of Broccoli Soup
• Pair this chicken bake recipe with my Twice Baked Potatoes, Sour Cream Mashed Potato Recipe or Smashed Potato Recipe
• For dessert try my Coconut Cream Pie or my Key Lime Pie Cheesecake recipes

An Affordable Main Course

• I love this recipe because it’s fancy enough for a special occasion, but also won’t break the bank.
• Chicken cutlets stretch the chicken quantity since you can buy 4 boneless, skinless chicken breasts, slice them in half and serve 6-8 people.
• This dish is also filling thanks to the chicken, vegetables, and cheese.

How to Get a Juicy Chicken Cutlet?

There are 3 tricks to achieving a moist and tender chicken cutlet. Especially, since they are thinner they can dry out quickly, but not with these tips!

• Preseason the Chicken. Season the cutlets with salt and pepper at least 30 minutes before starting the recipe. The salt will tenderize the chicken and keep the moisture in.
• Dredge the Chicken in Flour. The flour will coat the chicken and protect the meat from scorching while it sears in the pan
• Saute with Butter and Oil. The combination of butter and oil provides flavor and a higher smoke point than just butter alone. This way the butter won’t burn thanks to the oil, and the chicken will cook more gently, browning the outside but keeping it moist and tender on the inside.
• Finish in the Oven. The oven heat is also more gentle than searing the chicken in a pan until cooked through. The searing will lock in the flavor, but the gentle heat of the oven will cook the chicken all the way through

Browning the Mushrooms

• To get the best flavor from the mushrooms brown them in the pan, and don’t touch them.
• They are best left alone to cook for a bit so they can become golden brown.
• This will give them great color and deepen their flavor.

Mushroom Substitution

• You can also substitute the mushrooms for leeks. (Since I know there are mushroom haters out there!)
• Slice the leeks into 1/2 inch rings or 2-inch matchsticks (white parts only) and saute the same way as you would the mushrooms.
• Allow them to cook and get browned in the pan. The leeks would also be a delicious compliment to the artichokes, spinach, and cheese.

Thickening the Sauce

• The sauce is one of the best parts of this recipe but it needs to be thickened properly. It’s thickened by making a slurry, which is essentially equal parts cornstarch to equal parts cold water.
• But the trick to getting a slurry to activate is to make sure the chicken broth is boiling before you add it and assuring your water is very cold.
• If either one of these two things is off, it’s no deal! Your sauce will not thicken. But not to worry you can do it again, assuring a boiling broth and cold water, and you’ll be good to go.

To Serve:

When serving the chicken, make sure everyone gets enough cheese and vegetables, and then spoon the delicious sauce over the top!

More Great Spring Recipes

• Quick and Easy Chicken Picatta
• Easy Chicken Pot Pie Recipe
• Homemade Strawberry Sauce for Ice Cream
• Spinach Ravioli with Carmelized Vegetables

Continue to Content

Artichoke and Spinach Chicken Bake Recipe

Yield: 6

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

This Chicken Bake Recipe with Artichokes, Spinach, and Mushrooms is a fantastic main course recipe for spring. You'll love the velvety smooth sauce with sauteed mushrooms, artichoke hearts, and wilted spinach, and of course, the melted gooey mozzarella cheese on top is the best part!

Print

Ingredients

• 8 Chicken cutlets (or 4 boneless chicken breasts sliced in half lengthwise)
• salt and pepper o taste
• 1/3 cup (40g) flour
• 2 Tbsp (30 ml) Olive Oil, separated
• 1 Tbsp (15ml) Butter
• 1 1/2 Cups (225g) Cremini Mushrooms, Sliced thinly
• 2 cups (480ml) chicken broth
• 1 Tbsp (7g) Cornstarch
• 1 Tbsp (15ml) Cold Water
• 2 cloves garlic, minced
• 1 1/2 tsp (7.25ml) Worcestershire Sauce
• 2 Tbsp (30ml) Flat Leaf Italian Parsley, Chopped
• 4 artichoke hearts (in water) quartered
• 4 cups (150g) of fresh baby spinach
• 1 Cup (110g) Shredded Mozzarella Cheese

Instructions

1. Season chicken with salt and pepper and lightly dredge in flour on both sides.
2. Heat olive oil and butter in a deep skillet until bubbling. Saute chicken 3 cutlets at a time until just seared on each side and golden brown. Saute in batches of three. Set aside to rest. It will get cooked through in the oven.
3. Add 1 tbsp olive oil to the pan. Cook mushrooms until wilted and golden brown. Transfer to a bowl and set aside.
4. Deglaze pan with the chicken broth. Bring the broth up to a boil. Mix the water and cornstarch in a small bowl until smooth. Add the cornstarch mixture as soon as the broth is boiling. Whisk to combine and thicken. Then turn down the flame to a simmer.
5. Add the garlic, Worcestershire sauce, and parsley. Then add the artichoke hearts, the cooked mushrooms, and the spinach. Simmer until spinach has wilted.
6. Transfer chicken to a 9 x 13 oven-safe casserole dish. Pour sauce on top. Sprinkle cheese on top. Bake at 375F for 15 minutes or until chicken is cooked through. Then broil to bubble cheese for 1-2 minutes. Garnish with more parsley.

Notes

Mushroom Substitution

You can also substitute the mushrooms for leeks. (Since I know there are mushroom haters out there!) Slice the leeks into 1/2 inch rings or 2-inch matchsticks (white parts only) and sautee the same way as you would the mushrooms. Allow them to cook and get browned in the pan. The leeks would also be a delicious compliment to the artichokes, spinach, and cheese. 

Thickening the Sauce

The sauce is one of the best parts of this recipe but it needs to be thickened properly. It's thickened by making a slurry, which is essentially equal parts cornstarch to equal parts cold water.

But the trick to getting a slurry to activate is to make sure the chicken broth is boiling before you add it and assuring your water is very cold.

If either one of these two things is off, it's no deal! Your sauce will not thicken. But not to worry you can do it again, assuring a boiling broth and cold water, and you'll be good to go. 

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 203mgSodium: 656mgCarbohydrates: 37gFiber: 7gSugar: 5gProtein: 47g