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Baked Chicken with Spinach and Artichokes

Chicken RecipeGluten Free MealsKeto RecipesOne Pot Meals

Baked Chicken with Spinach and Artichokes – Chicken, spinach and artichokes come together in this delicious, one-pot recipe.

Baked Chicken with Spinach and Artichokes – Chicken, spinach and artichokes come together in this delicious, one-pot recipe.
A delicious way to cook all those chicken pieces you’ve got sitting around, and your chicken is guaranteed to be juicy and tender. This recipe is paleo and keto-friendly, and it’s packed with protein and vegetables. Comfort food and healthy ingredients all in one pot!

This recipe was originally published on October 1, 2014, and updated with new photos and content on August 6, 2017.

Whoa, you guys! Fall is ON full swing! I mean, it made quite the appearance around here. I’m talking ONE very cold appearance. It was 81-degrees on Monday and 49-degrees only 24 hours later.

Bright blue skies, crisp air, and temperatures so cold that I spent most of the day with my socks rolled up and my hands around my beloved coffee mug. 

It’s quite evident that Pina Colada Floats are soooo last July.

On the bright side, hot dinners that look this comforting and taste THIS good is why I put up with Fall-weather.

Baked Chicken with Spinach and Artichokes – Chicken, spinach and artichokes come together in this delicious, one-pot recipe.

Do you ever find yourself wandering around your kitchen, scanning the pantry inventory for dinner? Oh, hey there WILD rice! Hi artichokes! Hello, Lentils… Spinach, herbs, tomatoes… and dust… ew!

Then you drag yourself over to the fridge to find some chicken legs, chicken breasts, chicken thighs, whole chicken… talk about inventory. 

Obviously, and I don’t know about you, but I might have a little crush on chicken. Especially when said chicken swims around spinach and artichokes. 
Actually, any vegetable + chicken works for me. 

Baked Chicken with Spinach and Artichokes – Chicken, spinach and artichokes come together in this delicious, one-pot recipe.

HOW TO MAKE BAKED CHICKEN WITH SPINACH AND ARTICHOKES

  1. Take your chicken pieces and brown on all sides.
  2. Remove chicken from skillet and add your veggies and garlic; cook until tender.
  3. Add broth and prepared chicken back to the skillet and bake in the oven for about 18 minutes.
  4. Serve!

Baked Chicken with Spinach and Artichokes – Chicken, spinach and artichokes come together in this delicious, one-pot recipe.

Just a few steps to make this incredible chicken dinner. It’s a picture of health, a picture of amazing flavors, and a picture of happy, well fed people. ‘Cept, you can’t see “the people”, but we’re there, in the background, enjoying every bite and every slurp.

Baked Chicken with Spinach and Artichokes – Chicken, spinach and artichokes come together in this delicious, one-pot recipe.

This is the kind of dinner I suggest you eat this day, or sometime real soon, right before you attack those Chocolate Mousse Brownies. ‘Cause when you eat a healthy dose of spinach, chicken and artichokes for dinner, you leave plenty of room to inhale a good ole brownie.

Baked Chicken with Spinach and Artichokes – Chicken, spinach and artichokes come together in this delicious, one-pot recipe.

And since we’re in the middle of the week here, we should all just take it easy on the dinner front and make this one-pot deliciousness as soon as we all come home tonight.

ENJOY!

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4.8 from 20 votes
Baked Chicken with Spinach and Artichokes – Chicken, spinach and artichokes come together in this delicious, one-pot recipe.
Baked Chicken with Spinach and Artichokes
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Chicken, spinach and artichokes come together in this delicious, one-pot recipe.
Course: Dinner
Cuisine: American
Keyword: chicken breast dinner, chicken breast recipe
Servings: 4 Serves
Calories: 327 kcal
Ingredients
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 4 to 6 chicken pieces (thighs, chicken breast, legs, etc...)
  • salt and fresh ground pepper , to taste
  • 1 can (14-ounces) quartered artichokes, rinsed and drained
  • 1 yellow onion , thinly sliced
  • 1 red onion , thinly sliced
  • 1 large carrot , sliced into thin rounds
  • 2 garlic cloves , finely chopped, divided
  • 1 bag (6 to 8 ounces) baby spinach
  • 1/2 cup vegetable broth
Instructions
  1. Preheat oven to 425.
  2. Heat butter and olive oil in a large nonstick skillet that's safe for stovetop and oven.
  3. Season chicken with salt and pepper.
  4. Add to skillet and brown on both sides; about 5 minutes on each side.
  5. Remove from skillet and set it on the side, leaving oil in skillet.
  6. Add artichokes, onions, carrots and 1/2 of chopped garlic to the skillet.
  7. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally,.
  8. Add rest of the chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally.
  9. Remove from heat and add broth and chicken.
  10. Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked.
  11. Remove from oven and let stand 5 minutes.
  12. Plate and ladle liquid and veggies over chicken pieces.
  13. Serve.
Recipe Notes

If you don't have a skillet that's safe for both oven and stovetop, you can place the chicken in a casserole-dish when you're ready to pop it in the oven.

*Nutritional Facts based on 16 ounces of Chicken Thighs each weighing 4-ounces.

*WW SMART POINTS: 8

RECIPE SOURCE: DIETHOOD

Nutrition Facts
Baked Chicken with Spinach and Artichokes
Amount Per Serving
Calories 327 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 114mg 38%
Sodium 396mg 17%
Potassium 432mg 12%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 3g
Protein 25g 50%
Vitamin A 54.5%
Vitamin C 6.6%
Calcium 3.5%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

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182 Responses
  1. Laura Withers

    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?

  2. Jax

    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!

  3. Christin

    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!

  4. Emma Aboukasm

    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.

  5. Gail

    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?

  6. Melissa

    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!

  7. Jackie

    For some reason I decided I wanted to add a little tomato paste, but it was actually about a tablespoon of chipotle in adobo sauce. OMG it was the most delicious mistake! I’m not kidding try it, it tasted like a restaurant dish. YUM can’t wait to make it again.

  8. I’m trying this tonight. I can’t wait. I’ve had a can of artichokes in my cabinet forever. This seems to be the perfect recipe to put those to use. My family eats a lot of chicken but I sometimes have trouble jazzing it up regularly. I’m glad I found this. And with the new year and resolutions (trying to keep them) this will be a better/healthier choice for us all. Thank you!

  9. Fern

    I made this for our Saturday night at home date night. I can’t remember if we ever had artichoke but I bought a can and followed your directions exactly. Used 2 thighs and 5 legs. We both enjoyed it very much. I said I wonder if sometime I couldn’t do it but with a variety of vegetables. I will have to try that sometime. Thank you for sharing your recipe.

  10. Dana

    Just made this…delicious and healthy! Served it with brown rice and garlic broccoli. Boyfriend and I are now comatose on the couch from being so full! Only addition I made was adding mushrooms, since we both love them. I also turned the broiler on after the 18 minutes. I chose chicken breasts, but can’t wait to try it with thighs…our grocery store didn’t have a good selection when I went. Thank you so much!

  11. janr609

    I made this last night and it was amazing!! Restaurant quality, served over brown rice. Delicious natural flavors from the chicken and onions, cant wait to make again!

  12. Amy C

    Thank you so much for sharing! This recipe is absolutely delicious! It’s quick and easy to make and yet looks so colorful and impressive. Thank you again!

  13. Becca

    just came across this recipe and have all the ingredients to make it tonight! the only thing I don’t have is chicken or veggie broth– do you think I can use a little water to deglaze the pan before putting in the oven, or will that not work as well? thanks!!

  14. Karen

    After pinning this months ago, I finally decided to try it! SO good! Used boneless/skinless thighs, doubled carrots, added mushrooms, and substituted chicken broth for the veggie. Browned chicken before, then a quick broil at the end. Served over mashed red potatoes. Perfect for the first day of Fall!

  15. Megan

    Would love to try this! I am delivering meals to two families this week, but the meals would need to be delivered 1-2 hours before meal time… is there a way I can make this work and maintain food safety? Thank you 🙂

  16. Holly B.

    I’ve made this dish at least 6 times! I double the veggies, adjust the cook times a tad, and add a little thyme and rosemary. It smells fabulous and tastes even better! My boys like it served with mashed baby red potatoes. This recipe is easy, fun to make and tastes even better the next day as leftovers. I’ve shared it with all of my girlfriends and they love it too. Thank you for sharing!!

    1. Brian

      Here is how I prepared this with superb results and high complements from everyone.
      In short, I doubled the garlic, added rubbed sage, and added cream of chicken soup, then cooked it with all the chicken on the bottom and all the sauce covering the top.

      I doubled the recipe so it would serve company. I used 12 boneless skinless thighs total. You could probably fit 10 into a 9×13 pan, I used a 10×15 pan. Trim or pound your chicken to all be a consistent thickness if possible, or make a note of where your thickest piece is so you can check it for temperature at the end of cooking.
      Greased the pan with shortning. Did NOT add butter until after the artichokes; adding the butter early as indicated would risk burning your butter during the browning of the chicken.
      Arranged chicken in 1 layer in bottom of pan. For this much chicken it took 3 rounds of browning them in the skillet I was using, so I just kept adding them to the bottom of the pan as they were browned (but not cooked, just browned on outside).
      Cooked carrots and onions for a few minutes first, then added spinach and artichokes.
      The above directions mention adding the garlic twice, the correct time to add the garlic is earlier rather than later.
      Doubled the garlic, and added almost 1tsp of rubbed Sage. Added broth right after spinach, artichokes, garlic, sage.
      Let it all simmer for 5-10 mins, then stirred in 1 can of Cream of Mushroom soup.
      After the soup was nicely mixed in, dumped the whole skillet of sauce over the single layer of chicken arranged in the bottom of the pan.
      Cooked UNCOVERED for 30 mins. I started with frozen thighs, so thawed chicken might take closer to 25 mins, and the size of pan you use could impact how “thick” the sauce ends up. I just checked a chicken piece’s temperature every 5 minutes until it was for sure above 165 degrees at the thickest point.

      I preferred mine with Parmesan cheese sprinkled on top, but I just put the cheese on the table as a garnish so everyone could choose this for themselves. If you are certain everyone would like it, you could add it with the soup. I would use 1/4 cup or 1/2 cup of Parmesan for a doubled batch in this case.

      1. Brian

        Sorry, I mis-typed Cream of Chicken when I summarized at the beginning of my comment, when I meant Cream of Mushroom. I apologize for the error.

  17. Sonia

    Loved this recipe! Made it last night; it was so easy to make and delicious! I used leftover grilled chicken breasts, which cut cooking time a bit. You must try!

  18. Can I just tell you how fantastic this was. I will be posting this for all my friends to try. It was amazing and so simple. I added some grape tomatoes, fresh parm cheese, and mushrooms. I put it over garlic potatoes. Thank you for such a wonderful dish.

  19. Joanne

    Made this last night and it was delicious and it was so simple to make too! I think I’m going to make this next time I see my boyfriend. Thank you for sharing! 🙂

  20. Cathy

    How do you think this would do if I put it all together until the final baking, and froze it? I could thaw and then cook the final 20 minutes until the chicken was done. I am wondering how it would turn out.

  21. Since the site is called DIETHOOD, I would like to know what the carbohydrate approximate count would be per serving. This recipe looks fantastic and I would really like to make this for my family. PLEASE REPLY!

  22. Jen

    Hi! I love this recipe, but just noticed that my chicken has a gray tint to it. I used boneless chicken breasts. Is this normal??

  23. Susan Pizziferro

    This was delicious! We added mini portabello mushrooms as well as some peppers. Served it over couscous. It was an exceptionally good dinner. Thank you!

  24. Marisa

    Just made this for dinner tonight! It was delicious. I used chicken broth instead of vegetable but followed everything else exactly. Will be keeping this recipe for the future!

  25. […] Baked Chicken with Spinach and Artichokes – I like to use chicken thighs (free-range, if possible) in this recipe. It gives it extra yummy flavor (and chicken thighs are less expensive than chicken breasts). Choose organic spinach if you can (because spinach is on the Dirty Dozen list). The recipe calls for vegetable broth, but I like to use chicken broth (preferably homemade chicken broth to up the flavor and for additional health benefits). […]

  26. Renee

    Thank you for this delicious recipe! I’ve made this twice now and its so easy!!! I’m a big fan because not only is it easy but it looks like something you’d order at a pricey resturant and tastes like it, so its a nice meal to make for company. Thank you again!

  27. Maria

    Made this tonight with boneless chicken thighs and it was very good. Also made the great grains blend (from Trader Joe’s) and put the chicken on top, it was a nice complement.

  28. Shara

    Made this for dinner tonight. It was fantastic! My husband, who is super picky and hates it when I try new recipes, said on a scale of 1-10 he gave it a 14!

    I used boneless skinless breasts, only yellow onion and 4 carrots (because my family like carrots). During the last minute of cooking I sprinkled the chicken breasts with a little cheddar cheese and turned on the broiler to give the chicken a crispy crust. Defintely making this again!

    1. Hi Shara! Cheese makes everything better!
      I also have a grown male who is a picky eater 😉 so I definitely know what you mean. It’s a total win when they love what they ate! 🙂 So glad you both enjoyed it! Thank YOU!

  29. Marcia

    Hi! I made this recipe last night and it was fabulous! I used boneless chicken breasts and canned carrots because I didn’t have fresh carrots. I am of Italian heritage and when I tasted it right out of the oven, I knew for me it needed Parmesan cheese!!! So we sprinkled some on the dish once it was on our plates. But it was truly a delicious one-pot meal!!! Thanks so much!!!!

  30. Michelle Richau

    Hi there! I’m thinking of trying this recipe next week, but I really only use chicken broth. Would that be okay in place of veggie broth? Thanks for sharing!

  31. Hannah

    Do you think I could make this a day ahead of when I plan to serve it, and then reheat it the next day? This looks so yummy and easy!

  32. Bethel

    So excited that I had all the ingredients, without having to go out shopping! So easy, tender and enjoyable. I thew in some cherry tomatoes that I had left over from last night’s salad, and used smoked salt/pepper, it wasnt necessary. Great Recipe!

  33. Marcia Cervelli

    made this tonight for company. We all loved it. I doubled the recipe and added extra carrots and artichokes. Served it with bulgur prepared like an Armenian pilaf. It’s a great recipe. Thank you for posting it.

  34. Taylor

    Thanks for the recipe! I made it last night and it was awesome. I did make some changes though…I left out the carrots but I added mushrooms, sun dried tomatoes and red pepper flakes (we like spicy). It was perfect and super easy! Thanks again.

  35. Sharon B

    Wow!! Made this tonight for our dinner. It was amazing. My husband doesn’t care for artichokes, but even he loved this. I will definitely be making this again. I used boneless, skinless chicken thighs; the flavor was fabulous.

    1. Hi Kaitlin! Not sure how big your skillet is, but I don’t think it would be deep enough for all the ingredients. But, you can cook the chicken and veggies in a large skillet and then when you’re ready to pop it in the oven, just transfer the mixture to an oven-safe dish. I hope that helps. Thank YOU!

      1. New at this whole cooking thing

        Hello! Similar question regarding the best pot/pan to cook with. I have a fontignac 5 qt. enameled dutch oven that I got for my wedding and have been too afraid to use (a year and half later). I came across your recipe in my search for a meal with which to do my test drive. So – I cannot find my instruction manual and I haven’t had much luck with google – Do you think I can safely use the D.O. on the stove top (old fashioned electric coil/ not glass or ceramic) and in the oven to complete this recipe?

        * going to make it with or without D.O. – looks so yummy! 🙂

        1. HI! As far as I know, dutch ovens are multi-purpose pots that can be used to cook on stovetop and bake in the oven. I’ve always used mine on both and haven’t had any issues. If you flip over the D.O., does it state on the bottom of it if it’s not oven safe?

          1. New at this whole cooking thing

            Thanks for your response! It doesn’t have any info on the bottom. I’m sure it’s safe in the oven, I was just concerned about the stove top.

        2. Mrs. Sgt. Sanders

          Hi there you beautiful Newlywed! I have a 5 qt. enamel Fontignac that I use for dishes that need to cook on the stove top and then go into the oven and I LOVE it!It is 100% stovetop safe, and the enamel makes it easier to clean than many other pots/pans. I got mine over seven years ago and I use it (literally) at least three times a week for EVERYTHING! Don’t be afraid to use it! It is indestructible (I have six kids and they can break anything, but they haven’t even been able to chip the enamel on it), conducts heat evenly and beautifully, can be used to cook directly on the stove top (scrambled eggs, oatmeal, scamp, steaming artichokes, etc.) and also is oven safe (my oldest daughter even did a cake in it once).
          ***Two important notes though sweetie, It does take a few extra minutes to heat up and it retains heat longer than other pans because it is cast iron under the enamel, so it’s important to be patient when heating the pot and I usually find that I like to shave a few minutes off my cooking time and add it to the resting time of the dish or things get over done.

          And Katerina, I can’t wait to try this recipe! It is so perfect for my family and today is a cold foggy winter day so it’s perfect for this dish!

  36. Kym

    Made this tonight and it was si disappointing. The veggies were so limp and the sauce watery and EVERYTHING was green from the spinach–green chicken (kind of grayish looking actually), green carrots, green/grey onions, green watery sauce. It was very unappetizing. Did I do something wrong???

    1. Hi Kym! I’m sorry it didn’t turn out as it should have. I’m not sure what could have gone wrong. The only thing I can think of is that maybe you misread the instructions/and or amount of ingredients? If you look through the comments, this is the first negative review that I have received on said recipe. Did it at least taste good? That can sometimes make up for ugly-food. 😉

    1. Kelli

      If you cook it skin on, you will need to cut the oil/butter down. I cooked it skin on and was was very tasty, but too oily. Next time I’d remove the skin or use very light oil.

    1. Hi Amanda! I’ve been having issues all day with my site’s recipes going up and down and I am unable to access the recipe, either. However, I am working on fixing this issue as we speak and will hopefully have it up real soon.

  37. Liz

    Hi! I can’t wait to try this recipe! Do you think it would turn out okay if I do all steps but the oven ahead of time so I can just pop it in the oven after work? I don’t want to ruin the meal if you don’t think it will work.

    1. Hi Liz!! My apologies for the late response! I have never done it that way, but I do prep my veggies ahead of time, place them in a ziploc bag and put them in the fridge. I don’t think it would ruin the meal, though. Let me know how it goes!!

  38. Megan

    This was really, really good. I didn’t add salt because I wasn’t sure how salty the artichokes were. It definitely needed salt and pepper before eating. I’ll probably make some tweaks next time I make it, but it’s a good basic recipe.

  39. sheri

    We loved this so much! I had already seasoned chicken breasts with smoked paprika, and oregano…..delicious! I love your website. 🙂

  40. Jen

    I stumbled upon your blog a few weeks ago on Pinterest, and decided to make this for dinner last night. It was absolutely divine. I used bone-in, skin-on chicken breasts, thighs and legs and they came out perfectly. It did take a little longer than 18 minutes (about 25), but my chicken pieces were quite large and figured that would be the case. The only thing I did differently was also season the veggies with salt and pepper as they cooked. I’m eating the leftovers for lunch as I type this; I must say they may even be better than dinner. Thanks, and I look forward to trying more of your creations. 🙂

    1. Hi Laurie!

      Yes, it comes together fairly quickly… you have to brown the chicken first, which should take no longer than 10 minutes, then just pop it in the oven and it’s done! 🙂 Enjoy! It’s a delicious meal!

    1. Hi Alison!

      So, I haven’t tried it in the crock pot, but I don’t see why not. However, you would need to brown the chicken on both sides before adding it to the crock pot so that you still get that crispy, roasted taste. Let me know how it goes!

  41. Jennie

    Wow – a delicious spinach and artichoke recipe that isn’t swimming in cream and cheese – thank you! I’m looking forward to trying this!

  42. Favorite things about this dish include: artichoke hearts (YUM!), a mix of dark and white chicken WITH skin (because sometimes boneless/skinless chicken breast is tiring), and how quickly this comes together! Oh and, it is healthy too, love that!

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