Chicken, Spinach, Artichoke Bake





Servings 4

3 tablespoons extra virgin olive oil
1lbs Chicken Breast
Salt and fresh 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 chicken broth

Preheat oven to 425.

Heat olive oil in a large nonstick skillet that’s safe for stovetop and oven. (You can also transfer to a baking dish before placing in the oven if you don’t have a skillet that is oven safe.)

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.