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
Baked Chicken with Spinach and Artichokes
Savor this one-pot Baked Chicken with Spinach and Artichokes, a delicious and nutritious blend of juicy chicken, veggies, and rich flavors.
Servings : 4 Serves
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: 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.
Did you make this recipe?Leave a Rating!
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.
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!
Do you put a lid on it in oven?
Hi Kacy! No, no lid needed. Hope you have a chance to try it! 🙂
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.
For some reason it only let me vote 4 stare but it is definitely a 5 star meal.
when do you add the garlic? It,s listed in 2 places on your recipe.
Thanks for catching that! It should say, “2 garlic cloves, chopped, divided”.
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!
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!
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!
Absolutely outstanding! My family – husband and three year-old twins absolutely loved it! Thank you!
Very happy you all enjoyed it!! Thank YOU!
You have the protein listed as 38, is that a typo?
Hi Donna! I just recalculated it all, and I’m still getting 38. Did you get something different? I used this website to get all the nutrition info : http://www.caloriecount.com/cc/account/index.php
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!!
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?
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!
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 🙂
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. 😀
This was delicious! I actually used chicken legs and then cut the meat off the bone before baking. What a great dinner. Thank you!
HI Marla! YAY to great dinners!! Very happy you enjoyed it! THANK YOU!
I am going to make this and I won’t change a thing.
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!!
Thanks so much, Holly!! And I looooove the baby red potatoes idea!
very good! Didn’t use red onion and used two carrots
Can I use frozen spinach?
Made this & left out the butter. So delicious and healthy!!
This dish looks amazing! I was wondering if you think omitting the butter would make a big difference.
Hi Maika! Eliminating the butter will make a difference in taste, that’s all. 😀
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.
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.
I left the butter out when I made this, and it was still AMAZING
Oh that’s awesome! Happy you enjoyed it!! 🙂
Can chicken broth be used instead of vegetable broth?
Hi Kim! Yes, absolutely.
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!