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.
Looks yummy!
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!
This is what’s for dinner tonight! ๐ I’m looking forward to it!
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.
Oooh I bet that pilaf was amazing!!
I am so happy to know that everyone enjoyed the food! THANK YOU!
Delicious!
Hi! Could this be cooked in a crock pot? If so, How long do you suggest cooking it for?
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.
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.
Thank you, Sharon!! I’m happy you enjoyed it! Have a great rest of the weekend!
Is it oak if I only use skinless chicken breast?
Hi Laura! Yes, you can definitely use chicken breast. Thanks! ๐
Would a cast iron skillet work for this? that’s the only thing I have that is stovetop and oven safe.
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!
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! ๐
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?
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.
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!
This is great! Thank you so much for chiming in!!