1can(14-ounces) quartered artichokes, rinsed and drained
1yellow onion, thinly sliced
1red onion, thinly sliced
1large carrot, sliced into thin rounds
2garlic cloves, finely chopped, divided
1bag(6 to 8 ounces) baby spinach
1/2cupvegetable broth
Instructions
Preheat oven to 425. Heat butter and olive oil in a large nonstick skillet that's safe for stovetop and oven. Season chicken with salt and pepper.
Add chicken to skillet and brown on both sides; about 5 minutes on each side. Remove from skillet and set it on the side, leaving oil in skillet.
Add artichokes, onions, carrots and 1/2 of chopped garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally.
Add rest of the chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat and add broth and chicken.
Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes. Plate and ladle liquid and veggies over chicken pieces. 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