Baked Chicken with Spinach and Artichokes

4.79 from 37 votes
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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.

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

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4.79 from 37 votes

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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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
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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.

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: 327kcal | Carbohydrates: 21g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 396mg | Potassium: 432mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2725IU | Vitamin C: 5.4mg | Calcium: 35mg | Iron: 1.4mg

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.

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169 Comments

  1. Jill says:

    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.

    1. Katerina Petrovska says:

      Thank you SO MUCH!! Very, very happy you enjoyed it!! ๐Ÿ™‚

  2. Ellie says:

    What a great recipe! I can’t wait to try!

  3. Joanne says:

    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! ๐Ÿ™‚

    1. Katerina Petrovska says:

      Hi Joanne!! Thanks so much! Very happy to know that you enjoyed it!

  4. Cathy says:

    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 Petrovska says:

      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!

  5. CLBD says:

    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. Katerina Petrovska says:

      Hi! It comes out to near 15 carbs per serving.

      1. Maegan says:

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

          1. Maegan says:

            Thank you so much! I’m going to make this tomorrow night!!! ๐Ÿ™‚

  6. Jen says:

    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??

    1. Katerina Petrovska says:

      HI Jen! Yes, perfectly normal! It’s because the red onions release color. ๐Ÿ™‚

  7. Susan Pizziferro says:

    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!

    1. Katerina Petrovska says:

      Thank you, Susan!! My husband always requests I put mushrooms in it! ๐Ÿ™‚

  8. Marisa says:

    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!

    1. Katerina Petrovska says:

      Hi Marisa! I am so happy to know that you liked it!! THANK YOU!

  9. Renee says:

    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!

  10. Jennifer says:

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