This healthy, easy to make chicken dish is yet another delicious weeknight meal option to add to your rotation. Less than 15 minutes of prep time and 20-30 minutes to cook means this flavorful one pot chicken dinner can be on your table in just under an hour; perfect after a long hard day at the office.
Though chicken breast seem to have a lower fat content, I recommend using thighs in this recipe. The added fat of thighs keeps the meat moist and gives the dish a richer more distinct flavor. It also provides a nice sauce for the vegetables. This can be eaten alone or served over rice or pasta.
One Pot Chicken & Veggies
extra virgin olive oil
4 chicken thighs, bone in and skin on
salt and pepper
1 can artichokes, quartered
2-3 large carrots, sliced into thin rounds
2 garlic cloves, thinly sliced
8 ounces baby spinach
½ cup water
Preheat oven to 425. Heat olive oil, in a large nonstick skillet that's safe for stovetop and oven over medium heat. Season chicken with salt and pepper and add to skillet. Brown chicken on both sides.
Remove from skillet and set aside. Add carrots to the skillet and cook about 5 minute. Remove carrots and set aside with chicken Add garlic and cook until fragrant, about 1 minute. Add spinach, artichokes, and water and cook 1 minute allowing spinach to wilt. Add the chicken and carrots back to the pan and place in the oven to bake for 20-30 minutes, or until chicken is thoroughly cooked.
Remove from oven and serve.