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Baked Chicken with Spinach and Artichokes
Ingredients
- 1 T. butter
- 2 T. extra virgin olive oil
- 4 to 6 chicken pieces (thighs, breast, legs, etc.)
- salt and freshly ground pepper, to taste
- 1 can (14-ounces) quartered artichokes, rinsed and drained
- 1 yellow onion, thinly sliced
- 1 red onion, thinly sliced
- 1 large carrot, sliced into thin rounds
- 2 garlic cloves, finely chopped
- 1 bag (6 to 8 ounces) baby spinach
- ½ cup vegetable 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 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 garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally, Add 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.
Adapted from Diethood
Adapted from Diethood
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/