Baked Chicken with Spinach and Artichokes
Aug 06, 2017, Updated Jan 15, 2024
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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
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Baked Chicken with Spinach and Artichokes
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
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.
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.
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!!
Do u bake uncovered?
Hi Lindsay!
Yes, bake it uncovered.
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.
Happy to know that you enjoyed it, Megan!! Thank YOU!
We loved this so much! I had already seasoned chicken breasts with smoked paprika, and oregano…..delicious! I love your website. ๐
Thank you, Sheri! That is SO kind of you to say!! I appreciate it!
I just made this and it was amazing!!! Can’t wait to pass it on to my followers
Thanks so much! Happy to know you enjoyed it!
Have you tried w boneless skinless thighs and does it come out? Better w bone-in pieces??
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!
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. ๐
The chicken is cooked after just 18 minutes in the oven? Looks delicious and putting this on next week’s menu.
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! ๐ Enjoy! It’s a delicious meal!
Looks so yummy! Just curious – do you think this could be made in a crock pot? Thanks for the recipe!
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!
Question: do you bake this covered or uncovered?
Hi Gayla!
Yes, it should be baked uncovered. Enjoy!