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One-Pot Artichoke and Spinach Chicken

Chicken Bake

Hello! It’s been awhile since I posted a recipe, so today’s the day!

As you may remember, I started a goal to make a list of 30 fast, healthy, and easy meals. It’s slow going, but I’m making progress little by little. Honestly, some of our meals are not the healthiest, but they get us by in a pinch. This 30 recipe goal is meant to take the planning out of meal time. I just want to look at my list of good recipes and make a new rotation each week.

I’ve posted two weeks of meals so far, plus a few solo recipes here are there. Check ’em out:

Meals Week 1
Meals Week 2
Ginger Chicken
Buddha Bowls

Today I wanted to share with you another favorite recipe that has become part of our rotation. I call it “One-Pot Artichoke and Spinach Chicken.” Long name, but I see it and think, “Cool. I can do that.”

From start to finish, this recipe takes me about 45 minutes uninterrupted. Not bad!

So here it is. Check it out and let me know what you think!

One-Pot Artichoke and Spinach Chicken

Chicken Bake 2


  • 3 tablespoon *butter (or olive oil, if preferred)
  • 4 to 6 chicken breast or thighs
  • Salt and fresh ground pepper, to taste
  • Italian seasoning, to taste (I use about 1 tsp Herbs d’Provence)
  • 1 can (14-ounces) quartered artichokes, rinsed and drained
  • 1 yellow or red onion, thinly sliced
  • 1 large carrot, sliced into thin rounds (or a bag of pre-cut carrot sticks)
  • 2 **garlic cloves, finely chopped
  • 1 bag (6 to 8 ounces) baby spinach
  • ½ cup vegetable broth

*Butter – We are interested in the Bulletproof Diet, so we are a-ok with lots of butter.

**Garlic – Do you know about frozen garlic? It’s the best thing EVER. I get mine from Trader Joe’s. Life changer.


  • Preheat oven to 425.
  • Heat butter in a large nonstick skillet that is stovetop and oven safe. If you don’t have one, use a regular skillet and transfer to a casserole dish to bake.
  • Season chicken with salt, pepper, and Italian herbs.
  • Add to skillet and brown on both sides; about 5 minutes on each side.
  • Remove chicken from skillet and set aside.
  • Add artichokes, onions, and carrots 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.
  • Sprinkle salt, pepper, and Italian herbs on vegetable mix.
  • Remove from heat and add broth and chicken.
  • Place in the oven and bake for 20 minutes, or until chicken is thoroughly cooked.

For a little extra something on the side, you could make rice or quinoa. I happened to be craving potatoes, so I roasted some up while I was prepping and cooking the chicken bake. I used small potatoes; coated them in sprayable coconut oil; seasoned with salt, pepper, and Herbs d’Provence; and roasted at 425 for 20 minutes.


Sourced and adapted from diethood.com.


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