Baked Chicken with Kale and Artichokes

4.0/5 rating (6 votes)
Baked Chicken with Kale and Artichokes

Don't you love a romantic dinner to share with your spouse or friend?  Of course you do but without the long preparation and big mess to clean up!  This one-pot recipe is a perfect dinner for two and a big smile from the beautiful presentation and the smell will be sensational.

I added kale but you can use any green leaf such as spinach. If you want to add a little heat toss in chopped jalapeños or red pepper flakes.



  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil or coconut oil
  • 2 pieces of chicken breast, sliced in half
  • 1 teaspoon sea salt, plus more
  • 1/2 teaspoon freshly ground pepper, plus more
  • 1 can (14-ounces) quartered artichokes, drained
  • 1 yellow onion, thinly sliced
  • 1 large carrot, sliced into thin rounds
  • 2 garlic cloves, minced
  • 1 1/2 cup fresh kale, chopped
  • ½ cup low sodium chicken or vegetable stock
  • 2 teaspoons capers, drained


  1. Preheat oven to 350. Heat butter and olive oil in a large braising pan or large oven safe sauté pan. Season chicken with salt and pepper.

  2. Add to hot pan and brow; about 3-4 minutes on each side. Remove from pan and tent on a plate with foil.  Leave oil in pan.

  3. Add artichokes, onions, carrots and garlic to the the pan and stir around. Cook for 5 minutes.

  4. Add kale and continue to cook for 2-3 minutes, stirring occasionally. Remove from heat and add chicken back into the pan and pour in the stock

  5. Place in the oven and bake for 12 minutes, or until chicken is thoroughly cooked. Remove from oven toss in capers and let stand 5 minutes.

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