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.
Made this tonight, delicious! I was positive I had carrots but did not, substituted orange bell pepper.
It was still orange! ๐ So glad to know that you liked it!! Thank you!
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.
Hi Maria!! Thanks so much for chiming in! I’m happy to know that you enjoyed it! ๐
I just made this, it is fantastic! Love the suggestions for cheese & Mushrooms! Have you ever made it in a crockpot?
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.
I’m planning to make this recipe for dinner tonight, do you cover the dish while it’s in the over?
Thanks!
Hi Emily! No, you don’t have to cover it. Let me know if you liked it! ๐
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!
Hi Shara! Cheese makes everything better!
I also have a grown male who is a picky eater ๐ so I definitely know what you mean. It’s a total win when they love what they ate! ๐ So glad you both enjoyed it! Thank YOU!
Hi – I am curious about the nutrition facts. I only see calories and fat. Am I missing something? Thank you in advance!
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!!!!
Oh yeeeees, parmesan cheese is always the best accessory to food!! ๐ Thank you, Marcia!! So happy to know you liked it!
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!
Hi Michelle! Yes, you can definitely use chicken broth. Enjoy!
can you sub coconut oil for butter/olive oil?
Hi Michelle! Yeah, you can definitely do that, but it will alter the taste just a bit.
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!
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!!