Baked Chicken Thighs with Artichokes and Spinach
These easy to make baked chicken thighs are the perfect week night meal. Packed with flavor and light on the calories! You can whip up this super impressive meal in no time.
Ingredients
Scale
- 4–6 chicken thighs
- salt
- pepper
- onion powder
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1/2 red onion, sliced thin
- 1 can quartered artichoke hearts,drained
- 1 clove garlic, minced
- 1/4 cup chopped sundried tomatoes
- 2 tablespoons capers
- zest of 1 lemon
- 1 teaspoon red pepper flakes
- 1 bag (6 oz) baby spinach
- Juice of 1 lemon
- 2 oz goat cheese
Instructions
- Ok, I’m serious about this recipe. Make it! Everyone will go nuts. The first thing you want to do is preheat your oven to 425 degrees F
- In a dutch oven over medium high melt the butter and the olive oil. While that is heating up season your chicken thighs with salt, pepper, and onion powder
- Place the chicken thighs skin side down into the hot butter and let them cook until the skin is starting to brown. Flip them over and brown the other side. Do not cook the entire way through! Only brown them
- Take the chicken out of the pan and set aside on a plate. To the butter add the chopped red bell pepper, sliced onion, drained artichoke hearts, and garlic. Saute for about 2-3 minutes
- Add the sundried tomatos, capers, lemon zest, red pepper flakes, spinach, and more salt and pepper. Give it a good mix and let the spinach start to wilt
- Add the chicken thighs back to the pan to the top of the cooked veggies, put on the lid, and put in your preheated oven to let it cook for 18-20 minutes
- Once the chicken is cooked through squeeze a lemon over the top and add crumbled goat cheese. That’s it! SO easy and so flavorful. Perfect recipe to impress anyone with. Enjoy!
