Artichoke and Spinach Chicken Bake Recipe

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!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken with salt and pepper and lightly dredge in flour on both sides.

Step 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.

Step 3

Add 1 tablespoon olive oil to the pan. Cook mushrooms until wilted and golden brown. Transfer to a bowl and set aside.

Step 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.

Step 5

Add the garlic, Worcestershire sauce, and parsley. Then add the artichoke hearts, the cooked mushrooms, and the spinach. Simmer until spinach has wilted.

Step 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.

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