Baked Chicken with Spinach and Artichokes
Aug 06, 2017, Updated Jan 15, 2024
This post may contain affiliate links. Please read our disclosure policy.
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!
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.
- 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. Or pair it with a side salad and roasted vegetables.
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
Pin this now to find it later
Pin It
Baked Chicken with Spinach and Artichokes
Savor this one-pot Baked Chicken with Spinach and Artichokes, a delicious blend of juicy chicken, veggies, and rich flavors.
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: 327kcal | Carbohydrates: 21g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 396mg | Potassium: 432mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2725IU | Vitamin C: 5.4mg | Calcium: 35mg | Iron: 1.4mg
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 a recipe? Leave a rating
I have been making this recipe from your website for years and it is delicious! I serve it with mashed potatoes. Talk about comfort food! I usually use boneless thighs. Love it! Thank you.
Thank you so much! I’m thrilled it’s been a go-to recipe for you over the years. Serving it with mashed potatoes sounds like pure comfort food bliss! ๐
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! ๐
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! ๐
Absolutely love this recipe. At first I was afraid there wouldnโt be enough flavor but itโs 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. Iโve 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 itโs resting. The vegetables serve as our side and I donโt 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! ๐
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