Savor this one-pot Baked Chicken with Spinach and Artichokes, a delicious and nutritious blend of juicy chicken, veggies, and rich flavors.
Servings : 4Serves
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Ingredients
1tablespoonbutter
2tablespoonsolive oil
4 to 6chicken pieces,thighs, chicken breast, legs, etc.
salt and fresh ground black pepper,to taste
14ouncescanned quartered artichokes,rinsed and drained
1smallyellow onion,thinly sliced
1smallred onion,thinly sliced
1largecarrot,sliced into thin rounds
3clovesgarlic,finely chopped, divided
6 to 8ouncesbaby spinach(6 to 8 ounces) baby spinach
½cupvegetable brothor 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.
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.
Course: Dinner
Cuisine: American
Keyword: chicken breast dinner, chicken breast recipe, keto chicken recipes, keto dinner idea