Baked Chicken with Spinach and Artichokes
Recipes Chicken Healthy Cooking Main Dish Meal ideas Quick and Easy
Description
This is a very tasty, delicious dish one pot dish that's quick and easy to make and is impressive enough to serve to company. Serve it with rice, potatoes, or pasta and a side salad.
Ingredients
1 T. butter
2 T. extra virgin olive oil
4 - 6 chicken pieces (thighs, chicken breast, and/or legs)
salt, to taste
freshly ground black pepper, to taste
14 oz. can quartered artichokes, rinsed and drained
1 yellow onion, peeled and thinly sliced
1 red onion, peeled and thinly sliced
1 large carrot, sliced into thin rounds
2 garlic cloves, finely chopped, divided
6-8 oz. bag baby spinach
1/2 c. vegetable or chicken stock/broth, or white wine
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat oven to 425 degrees.
Heat butter and olive oil in a large non-stick, ovenproof skillet.
Season chicken with salt and pepper, to taste. Add to skillet; sear on both sides, until nice and brown, about 5 minutes per side. Remove from skillet; set aside, leaving oil in skillet.
Add artichokes, onions, carrots and 1/2 of the chopped garlic to the skillet; cook 5 minutes, or until vegetables are slightly tender, stirring occasionally. Add remaining chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat; add stock/broth and chicken.
Bake 18 minutes, or until chicken is thoroughly cooked. Remove from oven; let stand 5 minutes.
Plate; ladle liquid and veggies over the chicken pieces. Serve.
4-6 servings.
**If you don't have an ovenproof skillet, transfer everything to a casserole dish when ready to bake.