Taste the rich flavors of this one-pot Baked Chicken with Spinach and Artichokes, where juicy chicken and fresh veggies come together in a delicious blend, and it’s all cooked in one pot.
Taste the deliciousness of this Baked Chicken with Spinach and Artichokes – a one-pot wonder that’s as easy as it is tasty. Perfect for those chicken dinner plans, this dish offers a smart way to use various chicken pieces, ensuring each bite is juicy and tender. It’s a paleo and keto-friendly recipe, brimming with protein and a medley of vegetables, blending comfort food with healthy ingredients.
Why We Love This Baked Chicken Recipe
- Versatility: This recipe offers a fantastic way to use a variety of chicken cuts, from legs to breasts to thighs. It’s adaptable to whatever you have on hand.
- Nutritious: This dish is packed with tasty protein and nutritious vegetables.
- One-Pot Wonder: The ease of preparing a delicious meal in a single pot makes for a hassle-free cooking experience and minimal cleanup.
- Flavorful: The combination of chicken, spinach, and artichokes creates a dish that’s not only hearty but also full of rich and comforting flavors.
Recipe Ingredients
- Butter: Adds richness and helps in browning the chicken
- Olive Oil: Used for cooking and flavor – it can be replaced with avocado oil.
- Chicken Pieces: Use thighs, breasts, or legs as preferred.
- Salt and Fresh Ground Pepper: For seasoning. Adjust according to taste.
- Quartered Artichokes: Adds texture and flavor.
- Yellow and Red Onion: White onion and shallots are good substitutes.
- Carrot: Adds sweetness and crunch. Parsnips can be used as an alternative.
- Garlic Cloves: You could also use 1/2 teaspoon garlic powder.
- Baby Spinach: Adds freshness, texture, and nutrients.
- Vegetable Broth: Chicken broth can be used for a richer flavor.
How To Bake Chicken With Spinach And Artichokes
Creating this incredible chicken dinner is a simple process with just a few steps. I particularly enjoy how the chicken is combined with spinach and artichokes, creating a fantastic blend of flavors.
- Prep: Preheat the oven to 425˚F. Heat the butter and olive oil in a skillet.
- Saute: Season and brown the chicken in the skillet; then set aside. Sauté the artichokes, onions, carrots, and garlic in the skillet. Add spinach and remaining garlic; cook briefly.
- Cook: Combine chicken with vegetables and broth in the skillet, then bake in the oven until chicken is cooked through.
- Finish: Remove from the oven and let it rest for several minutes. Serve with vegetables and liquid.
Recipe Tips
- Seasoning: Make sure to season the chicken evenly on all sides for a balanced flavor throughout the dish.
- Brown for Flavor: Take the time to brown the chicken well in the skillet. This step is key to developing a deep, savory flavor in the chicken.
- Vegetable Consistency: Stir the vegetables occasionally as they cook. This ensures they cook evenly and helps the onions and carrots soften while retaining their texture.
- Rest Before Serving: Allow the dish to rest for a few minutes after removing it from the oven. This helps the flavors meld together and ensures the chicken is juicy and tender.
Serving Suggestions
Enhance this delicious dinner with wild rice soup and a quinoa southwestern salad for a hearty meal. Pair it with a side salad and roasted vegetables for a lighter option.
Proper Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave until warmed through.
- This dish is not recommended for freezing due to texture changes in the vegetables.
Chicken Dinner Recipes
- Garlic-Yogurt Baked Chicken
- Easy Baked Chicken Breast Recipe
- One Pan Chicken Piccata and Rice
- Creamy Garlic Bacon Chicken Thighs
- Garlic Butter Chicken and Rice Recipe
Baked Chicken with Spinach and Artichokes
Savor this one-pot Baked Chicken with Spinach and Artichokes, a delicious and nutritious blend of juicy chicken, veggies, and rich flavors.
Servings : 4 Serves
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 4 to 6 chicken pieces, thighs, chicken breast, legs, etc.
- salt and fresh ground black pepper, to taste
- 14 ounces canned quartered artichokes, rinsed and drained
- 1 small yellow onion, thinly sliced
- 1 small red onion, thinly sliced
- 1 large carrot, sliced into thin rounds
- 3 cloves garlic, finely chopped, divided
- 6 to 8 ounces baby spinach (6 to 8 ounces) baby spinach
- ½ cup vegetable broth or chicken broth
Instructions
- Preheat the oven to 425˚F.
- Heat the butter and olive oil in a large nonstick skillet that's safe for the stovetop and for the oven.
- Season the chicken with salt and pepper and add it to the skillet to brown on both sides; about 5 minutes on each side. Remove the chicken from the skillet and set the chicken aside, leaving the grease in the skillet.
- Add the artichokes, onions, carrots, and 1/2 of the chopped garlic to the skillet. Cook for 4 to 5 minutes or until the vegetables are slightly tender, stirring occasionally.
- Add the rest of the garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat and stir in the broth and chicken.
- Place in the oven and bake for 18 to 20 minutes or until the chicken is thoroughly cooked. Chicken is done when its internal temperature registers at 165˚F. Remove from the oven and let it rest for 5 minutes.
- Plate and ladle the liquid and veggies over the chicken pieces and serve.
Equipment
Notes
- Even Seasoning: Season the chicken evenly on all sides for the best flavor.
- Skillet Alternative: If you don’t have an oven-safe skillet, transfer the chicken to a casserole dish for the baking part.
- Nutritional Info: Nutritional facts are based on 16 ounces of chicken.
Nutrition
Calories: 327 kcal | Carbohydrates: 21 g | Protein: 25 g | Fat: 15 g | Saturated Fat: 4 g | Cholesterol: 114 mg | Sodium: 396 mg | Potassium: 432 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 2725 IU | Vitamin C: 5.4 mg | Calcium: 35 mg | Iron: 1.4 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make this recipe?Leave a Rating!
This was delicious. The artichoke flavor really came through. I will definitely make this again.
It’s great to hear the artichoke flavor stood out and that you enjoyed it! I’m glad you’re planning to make it again! Thank YOU! 🙂
Loved the fact it was so easy and so delicious.
I usually avoid keto anything–I care more about flavor than health, frankly. But this meal has become a staple in my house. So delicious, and knowing it’s healthy is just a bonus! Thanks so much for this recipe!
Can I use chicken broth instead of vegetable broth?
Yeah, absolutely.
This is crazy good for such a simple recipe! The flavors work well together. I will add this to the “favorite recipe” rotations!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Absolutely love this recipe. At first I was afraid there wouldn’t be enough flavor but it’s perfect. It has become my go to anytime I want bone-in chicken thighs. The onions get so nice and soft they take on a buttery taste and perfectly blend with all the other vegetables. I’ve made it quite a few times and have chosen to add more carrots and not add the spinach until the end. I like it less cooked and more just wilted. After baking in the oven I take the chicken out of the pan, mix in the spinach and then put the chicken back on top to wilt it while it’s resting. The vegetables serve as our side and I don’t really feel the need for anything else. Although you could make some orzo and maybe increase the amount of broth.
I am VERY happy you enjoyed it!! Thank YOU! 🙂
I made it several times as posted and it was wonderful. One time I was craving soup do I added extra broth, juice of a lemon and a cup of orzo. Made a wonderful, hearty soup.
I really don’t like artichokes can I used something else
Hi, thistle iOS looks absolutely gorgeous. I can’t seem to find tinned artichoke hearts where I live, all I can find is artichoke antipasti. Will that work just the same as long as I drain and wash it?
I have been searching for a spinach, chicken and artichoke recipe without cheese! Finally found one, and it has great reviews, cannot wait to try it for this weeks meal prep!
This was absolutely delicious! Can’t wait to make again. My hubby is on an AIP diet and the only thing we had to omit was the butter. Thanks for a great recipe!
This was totally delicious ! Next time I make it I’m going to double up on everything, it was that good !!! 😉
Just made this! Doubled the artichokes and it was good. My problem was I don’t have a skillet that is safe for the oven, so I started cooking in a pot and transferred everything to a baking dish. The chicken ended up needing to be cooked longer to be at the safe eating temp (160 degrees f) and then it ended up being a bit dry from being seared in the pot earlier… not sure how to get around this except buying an oven safe pot/skillet. It was still yummy in the end.
You could try heating up the dish in the oven before you transfer the chicken into it, that should help!
Has anyone tried this recipe in an instant pot?
I was just looking to see the same thing- did you ever do it? If so, how did it turn out/what settings?
Just came across this recipe which looks ideal for a quick one pot meal between Christmas and new years. A few quick questions- Are you using bone in or boneless skinless chicken? Can this be made as a make ahead meal, frozen and then reheated?
I have made this at least three times. It’s so good. I put a link to this recipe on my blog’s Weekly Meal Plan. I hope a lot of my readers give it a try!
Hi! Thanks so, so much!! Very happy to know that you like it! It is one of my faves. Also, thank you for sharing it with your readers! 😀
Just made this for dinner and it was very tasty! I used 8 boneless, skinless chicken thighs and made sure to sear them well until they were nice and brown. Used 3 carrots cut in about 1/2″ rounds, only half of a red onion, 3-4 oz of spinach, and homemade chicken stock instead of veggie broth. I also added some salt & pepper to the veggies. 15 minutes in the oven was perfect! Served with garlic smashed potatoes and my whole family enjoyed it. Thanks for the recipe!
Wonderful recipe! Met with many compliments from the family. Thank you so much for sharing this recipe!