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Baked Chicken with Spinach and Artichokes

A delightful one-pot meal combining tender chicken thighs, savory spinach, and tangy artichokes, topped with melted cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Opt for bone-in thighs for added flavor and moisture.
  • 2 cups fresh spinach Fresh leaves are best for vibrant taste.
  • 1 can artichoke hearts, drained and chopped Canned or jarred for convenience; ensure well-drained.
  • 1 cup shredded cheese (like mozzarella or Parmesan) Feel free to mix and match cheeses.
  • 1 cup chicken broth Ensure it's gluten-free if needed.
  • 2 tablespoons olive oil For sautéing.
  • 2 cloves garlic, minced Watch carefully to avoid burning.
  • Salt and pepper to taste Adjust seasoning as necessary.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe pot over medium heat.
  3. Season the chicken thighs with salt and pepper, browning them in the pot for 5-7 minutes.
  4. Sauté minced garlic in the pot for 1 minute.
  5. Add spinach and artichokes, stirring until the spinach wilts.
  6. Pour in chicken broth and top with shredded cheese.
  7. Cover the pot and bake for 25-30 minutes, until the chicken is cooked through.
  8. Serve warm, inviting everyone to enjoy a comforting dish.

Notes

This dish can be prepped ahead of time and is freezer friendly. Serve with fresh herbs and crusty bread.