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    Home » Paleo Recipes

    Chicken With Spinach And Artichokes Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Artichokes aren’t a vegetable you see every day – they’re a little bit prickly, and many people just assume that they’ll be too much of a pain in the neck to cook.

    If you consider “putting them in the pot” to be too much effort, then that might be true, but this recipe is here to prove that cooking artichokes don’t actually have to be painful, and they can add a lot of flavor to a basic mixture of chicken thighs, spinach, and aromatics.

    Chicken With Spinach And Artichokes

    The result is a flavorful and tender chicken dinner – thighs have a lot more oomph to them than chicken breasts do, and as a bonus, they’re often much cheaper than the breasts, even considering that you’re paying for the weight of the bones as well.

    Serve the cooked chicken thighs over roasted spaghetti squash “pasta” (or any other Paleo noodles you feel like enjoying), or try it with a roast vegetable side like eggplant or zucchini.

    It would also be tasty with some braised collards or other greens if you’re more of a stovetop person: the 20 minutes of baking gives you plenty of time to pick a quick side and get everything cooked before the chicken is done and ready to enjoy.

    Chicken With Spinach And Artichokes Recipe

    SERVES: 4 PREP: 15 min COOK: 40 min

    Ingredients

    • 4 to 6 chicken thighs
    • 6 oz. baby spinach
    • 14 oz. artichokes, rinsed and drained
    • 1 yellow onion, thinly sliced
    • 1 red onion, thinly sliced
    • 2 carrots, sliced into thin rounds
    • 2 garlic cloves, finely chopped
    • 1 cup chicken stock
    • Cooking fat
    • Sea salt and freshly ground black pepper
    Chicken With Spinach And Artichokes Recipe Preparation

    Preparation

    1. Preheat your oven to 425 F.
    2. Season each chicken thigh with salt and pepper.
    3. Melt some cooking fat in a Dutch oven over medium-high heat.
    4. Add the chicken to the Dutch oven and brown for about 5 minutes on each side.
    5. Remove from the skillet and set aside.
    6. Add the artichokes, red onion, yellow onion, and carrots to the skillet.
    7. Cook until the vegetables are slightly tender, stirring occasionally,
    8. Add the garlic and spinach and cook for another minute.
    9. Return the chicken to the Dutch oven and pour in the stock.
    10. Place in the oven and bake for 20 minutes or until the chicken is cooked through.
    11. Remove from the oven and let stand for 5 minutes before serving.
    Chicken With Spinach And Artichokes Recipe

    Chicken With Spinach And Artichokes Recipe

    Add a little interest to chicken thighs with an unusual vegetable combination.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 353 kcal

    Ingredients
      

    • 4 to 6 chicken thighs
    • 6 oz. baby spinach
    • 14 oz. artichokes rinsed and drained
    • 1 yellow onion thinly sliced
    • 1 red onion thinly sliced
    • 2 carrots sliced into thin rounds
    • 2 garlic cloves finely chopped
    • 1 cup chicken stock
    • Cooking fat
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Preheat your oven to 425 F.
    • Season each chicken thigh with salt and pepper.
      4 to 6 chicken thighs, Sea salt and freshly ground black pepper
    • Melt some cooking fat in a Dutch oven over medium-high heat.
      Cooking fat
    • Add the chicken to the Dutch oven and brown for about 5 minutes on each side.
    • Remove from the skillet and set aside.
    • Add the artichokes, red onion, yellow onion, and carrots to the skillet.
      14 oz. artichokes, 1 yellow onion, 1 red onion, 2 carrots
    • Cook until the vegetables are slightly tender, stirring occasionally,
    • Add the garlic and spinach and cook for another minute.
      2 garlic cloves, 6 oz. baby spinach
    • Return the chicken to the Dutch oven and pour in the stock.
      1 cup chicken stock
    • Place in the oven and bake for 20 minutes or until the chicken is cooked through.
    • Remove from the oven and let stand for 5 minutes before serving.

    Nutrition

    Calories: 353kcalCarbohydrates: 20gProtein: 28gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 89mgSodium: 300mgPotassium: 984mgFiber: 7gSugar: 5gVitamin A: 4855IUVitamin C: 30mgCalcium: 117mgIron: 4mg
    Keyword artichoke, chicken, spinach
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

    • Coffee and Vanilla Bean Prime Roast
    • Roasted Veal Chops and Red Grapes
    • Veggies with Guacamole
    • Simple Paleo Meatloaf

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes Tagged With: cooking: fast prep, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, Paleo Autoimmune-Friendly Recipes, Paleo Dinner Recipes, Paleo Low-Carb Recipes

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    Hi, I'm Rick! Paleo Leap is the oldest and biggest resource online, covering everything about the paleo diet. We have over 1500 recipes categorized and plenty of meal plans for you to try.

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