Ingredients

• 2 pounds boneless skinless chicken breasts (about 3 to 4 chicken breasts)
• 1 red bell pepper, finely chopped
• ½ medium yellow onion, finely chopped
• 2 (13.5-ounce) cans quartered artichoke hearts, drained and excess liquid gently squeezed out
• 2 cups (lightly packed) baby spinach, roughly chopped
• ½ cup freshly grated parmesan (optional)
• ½ cup mayonnaise
• 4 garlic cloves, minced
• 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Prepare the chicken. Heat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch chunks and transfer them to a large bowl.
2. Add the vegetables. Place the chopped bell pepper, onion, artichoke hearts, spinach, and parmesan cheese (if using) into the bowl with the chicken.
3. Mix the sauce. In a small bowl, combine the mayonnaise, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Stir until smooth.
4. Combine everything. Pour the sauce over the chicken and vegetables. Gently mix until everything is evenly coated.
5. Bake. Spread the mixture evenly in a 9×13-inch baking dish. Bake uncovered for 25 to 30 minutes, until the chicken is fully cooked.

Some liquid will release as the dish bakes—this is expected and helps keep the chicken juicy. When serving, use a slotted spoon if you prefer less liquid. If serving over rice or lentils, spooning some of the pan juices over the top adds extra flavor.