Spinach Artichoke Chicken Bake

I’ve been on a real chicken bake kick recently. I think the reason is because they are so easy to make, so full of flavor, only get one pan dirty and can be adjusted according to your preferences. This one has a super savory and delicious flavor profile, I hope you give it a try!

.

Ingredients:

1 lb chicken cutlets

1 cup flour

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Salt and pepper to taste

Olive oil/avocado oil

1 onion, chopped roughly

1 can artichoke hearts

3 cups spinach plus extra for garnish

5 cloves sliced garlic

1/2 cup white wine

3 cups chicken/veggie broth

.

Directions:

Preheat your oven to 375.

Place 1 cup of flour in a ziplock bag. Season with garlic powder, onion powder, paprika, salt and pepper and add your chicken in. Shake until coated. Do not throw away the remaining flour.

In an oven safe frying pan or Dutch oven, heat a few Tbsp of oil (enough to almost cover the bottom). Add in the chicken, making sure to remove excess flour. Cook 2-4 minutes per side, until golden brown and the outside is cooked. Don’t worry about cooking it through, it will finish cooking in the oven.

Remove the chicken from the frying pan and add in your onion and artichokes. Sauté for ~5 minutes, until soft and golden brown. Add in your garlic and spinach. Sauté until the spinach is wilted.

Add in 1-2 tbsp of the remaining flour, stir until combined and you no longer see white flour. Add in your white wine and broth gradually, to create a thick and smooth sauce. Seasoned with salt and pepper, and stir.

Nestle the chicken back in to the sauce, cover the pan. Place into the oven for 30 minutes.

Once finished cooking, garnish with extra pepper and chopped fresh spinach. Enjoy!