Diethood » Recipes » Dinner Recipes » Baked Chicken with Spinach and Artichokes

Baked Chicken with Spinach and Artichokes

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.

Baked Chicken with Spinach and Artichokes in a red Dutch oven.

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.
Baked Chicken served on a dinner plate with cooked artichokes, carrots, onions, and baby spinach.

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.

  1. Prep: Preheat the oven to 425˚F. Heat the butter and olive oil in a skillet.
  2. 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.
  3. Cook: Combine chicken with vegetables and broth in the skillet, then bake in the oven until chicken is cooked through.
  4. 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.
A Pot of chicken thighs submerged in a broth with veggies.

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

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

Baked Chicken with Spinach and Artichokes

Katerina | Diethood
Savor this one-pot Baked Chicken with Spinach and Artichokes, a delicious and nutritious blend of juicy chicken, veggies, and rich flavors.
4.77 from 34 votes
Servings : 4 Serves
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 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


  • 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.


  • 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.


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.

Course: Dinner
Cuisine: American
Keyword: chicken breast dinner, chicken breast recipe, keto chicken recipes, keto dinner idea
Did you make this recipe?Leave a Rating!



Ask a Question or Rate this Recipe

Your email address will not be published. Required fields are marked *

Recipe Rating:

165 comments on “Baked Chicken with Spinach and Artichokes”

  1. Avatar photo
    Jaclyn Reiswig

    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!

  2. This is crazy good for such a simple recipe! The flavors work well together. I will add this to the “favorite recipe” rotations!

  3. 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.

  4. 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.

  5. Avatar photo
    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?

  6. 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!

  7. 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!

  8. Avatar photo
    Pamela Hampton

    This was totally delicious ! Next time I make it I’m going to double up on everything, it was that good !!! 😉

  9. Avatar photo
    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.

    1. You could try heating up the dish in the oven before you transfer the chicken into it, that should help!

    1. I was just looking to see the same thing- did you ever do it? If so, how did it turn out/what settings?

  10. 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?

  11. Avatar photo
    Vanessa Price

    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!

    1. Katerina - Diethood
      Katerina Petrovska

      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! 😀

  12. 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!

  13. 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.

  14. 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!

  15. 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.

  16. 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!

  17. 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!

  18. 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!

  19. Absolutely outstanding! My family – husband and three year-old twins absolutely loved it! Thank you!

  20. 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!!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Becca! I’m so sorry for not responding sooner – I was traveling. You can deglaze it with some white wine! 😀 Will that work for you?

  21. 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!

  22. 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 🙂

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Megan! Admittedly, I am no expert on food safety and I honestly don’t know the answer to the question, BUT I’ve left this on the counter for more than 3 hours and it still was as perfect as ever. 😀

  23. This was delicious! I actually used chicken legs and then cut the meat off the bone before baking. What a great dinner. Thank you!

  24. 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!!

  25. This dish looks amazing! I was wondering if you think omitting the butter would make a big difference.

    1. 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. 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.

  26. 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!

  27. 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.

  28. 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! 🙂

  29. 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.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Cathy! I would definitely precook the chicken before freezing it, then just let the entire dish thaw out on the counter before it all goes in the oven. I hope this helps!

  30. 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!

      1. Hi! This looks great! Any chance you could tell me how much protein is in a serving of this meal? TIA

  31. 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??

  32. Avatar photo
    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!

  33. 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!

  34. 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!

  35. i am making this tonight for dinner and I added capers to mine it smells so good I can’t wait to eat

  36. Made this tonight, delicious! I was positive I had carrots but did not, substituted orange bell pepper.

  37. 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.

  38. I just made this, it is fantastic! Love the suggestions for cheese & Mushrooms! Have you ever made it in a crockpot?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Kath! SO glad you enjoyed it! Thank you!! I’ve never made it in the crock pot, but from experience, I would just put all the ingredients in the crock pot, set it on LOW and give it about 6 to 7 hours.

  39. I’m planning to make this recipe for dinner tonight, do you cover the dish while it’s in the over?

  40. 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. Katerina - Diethood
      Katerina Petrovska

      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!

  41. Hi – I am curious about the nutrition facts. I only see calories and fat. Am I missing something? Thank you in advance!

  42. 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!!!!

    1. Katerina - Diethood
      Katerina Petrovska

      Oh yeeeees, parmesan cheese is always the best accessory to food!! 🙂 Thank you, Marcia!! So happy to know you liked it!

  43. Avatar photo
    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!

  44. 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!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Hannah!! You can make it the day before, but just as leftovers, if you do make this the day before, it won’t be as tasty as it is on the day that it was made. I hope that helps. Thank YOU!!

  45. 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!

  46. Avatar photo
    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.

    1. Katerina - Diethood
      Katerina Petrovska

      Oooh I bet that pilaf was amazing!!
      I am so happy to know that everyone enjoyed the food! THANK YOU!

  47. 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.

  48. 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.

  49. Would a cast iron skillet work for this? that’s the only thing I have that is stovetop and oven safe.

    1. Katerina - Diethood
      Katerina Petrovska

      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. Avatar photo
        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. Katerina - Diethood
          Katerina Petrovska

          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. Avatar photo
            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. Avatar photo
          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!

  50. 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. Katerina - Diethood
      Katerina Petrovska

      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. Katerina - Diethood
      Katerina Petrovska

      Hi Laura! I normally will take the skin off, but you can definitely make this dish with the skin on.

    2. 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.

  51. I cook dinner for a family once a week and deliver the meal to them. How would this hold up on warm in the oven for an hour?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Susan! Wow, that is such a great thing to do for someone! I’m inspired!

      Leaving it in a warm oven will work just fine. They’re going to love it! 😉

  52. Made this for dinner tonight and the whole family LOVED it! Very good and it’s so healthy–Win-win!

  53. This looks delicious, and i would love to make it, but I’m unable to find the actual recipe. It looks like a link may be missing.

    1. Katerina - Diethood
      Katerina Petrovska

      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.

  54. 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. Katerina - Diethood
      Katerina Petrovska

      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!!

  55. 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.

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

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Jill!
      Yes, I’ve made it with boneless chicken breasts and with boneless thighs… it was still just as perfect. It’s a delicious dish. Hope you have a chance to try it! Have a great weekend!

  57. 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. 🙂

  58. The chicken is cooked after just 18 minutes in the oven? Looks delicious and putting this on next week’s menu.

    1. Katerina - Diethood
      Katerina Petrovska

      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!

  59. Looks so yummy! Just curious – do you think this could be made in a crock pot? Thanks for the recipe!

    1. Katerina - Diethood
      Katerina Petrovska

      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!

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

  61. Oh, my gosh, Katerina, this looks so appetizing. I love artichokes. This is going on my list of casseroles to make soon!

  62. Avatar photo
    Nami | Just One Cookbook

    I love how you started October with this great dish! I rarely add artichokes in my dish, and it was good to learn how you incorporated chicken and spinach with artichokes. I’m going to try this out. Love this easy one pot meal.

  63. Avatar photo
    Meggan | Culinary Hill

    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!

  64. Knee socks are conveniently versitile this time of year (fingerless Oliver Twist gloves too!).

    This looks scrumptious! Hooray for artichokes.

Scroll to Top