Italian Artichoke Chicken with Asparagus (Paleo)

Disclosure: This post may contain affiliate links. I receive a small commission when you make a purchase using my affiliate links.

This Easy Italian Artichoke Chicken recipe is great for weeknight dinners! It’s low carb, paleo, and dairy free, so it fits many diets

This Easy Italian Artichoke Chicken recipe is great for weeknight dinners! It's low carb, paleo, and dairy free, so it fits many diets - @TheFitCookie #paleo #lowcarb

Need an easy, one-dish meal chock full of Italian flavor, lean protein, and seasonal spring vegetables? Put down the microwave dinners and give this recipe a try.

If you are really pressed for time, you can easily put this together in advance, keep it in the fridge, and pop it in the oven when you get home from work (you may have to add a few minutes cooking time). This dish not only works well with chicken, but it is also delicious prepared with fish. Enjoy!

This Easy Italian Artichoke Chicken recipe is great for weeknight dinners! It's low carb, paleo, and dairy free, so it fits many diets - @TheFitCookie #paleo #lowcarb

Italian Artichoke Chicken with Asparagus (Paleo)

Paleo; Free of: gluten, soy, dairy, eggs, yeast, grain, sugar
5 from 7 votes
Print Pin Rate
Course: Entree, Main Dish
Cuisine: Italian
Keyword: artichoke chicken, baked italian chicken, chicken and artichokes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 145kcal

Ingredients

  • 1 pound asparagus
  • 2-3 skinless boneless chicken breasts
  • 14 ounces marinated artichoke hearts
  • 1 leek, white and light green part only sliced
  • 3 pieces center-cut bacon or pancetta or prosciutto, uncooked & chopped
  • 1/4 cup chicken stock
  • Oregano thyme, basil, salt & pepper, garlic powder

Instructions

  • Preheat the oven to 400 degrees F. Prepare a 9 x 13 inch baking dish by spraying oil on the bottom and sides.
  • Wash 1 bunch of asparagus and trim the bottom 1/4 - 1/3 of the stalks to remove the woody parts. Arrange in the bottom of the baking dish.
  • Take the chicken breasts and cut the breasts in half horizontally to make the chicken breasts smaller and to help them cook evenly (you can skip this if the chicken breasts are already small and evenly sized). Sprinkle the chicken with salt, pepper, and garlic powder. Arrange over the asparagus in the dish.
  • Place the chopped artichokes and sliced leeks over the chicken. Sprinkle with chopped bacon or prosciutto.
  • Pour about 1/4 cup chicken stock into the bottom of the pan to add moisture while cooking. Sprinkle the entire dish generously with oregano, thyme, basil, and garlic powder.
  • Cover with foil and bake in the oven for @ 20-25 minutes or until the chicken is cooked through. Remove the foil and bake 5 more minutes to crisp the bacon and brown the leeks a bit. Alternatively, you can place the dish in the broiler for 3-5 minutes to brown the top of the dish. Enjoy!

Nutrition

Calories: 145kcal | Carbohydrates: 8g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 317mg | Potassium: 329mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1490IU | Vitamin C: 20.4mg | Calcium: 42mg | Iron: 2.5mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

18 thoughts on “Italian Artichoke Chicken with Asparagus (Paleo)”

  1. 5 stars
    Sarah Jane,
    I changed this just a bit for my taste buds. I used a bit of white wine, fresh garlic, and lemon juice. Our family has very few food allergies and I don’t mind cooking with wine. We add produce depending on what’s seasonal and who’s eating but our favorite is artichokes and asparagus! Love your recipes!
    Kimberley & the Dietz Family

    Reply
  2. 5 stars
    This was really good! Even my husband liked it and said it could be moved into the dinner rotation ๐Ÿ™‚ Thanks for the great recipe!

    Reply

Leave a Comment

Recipe Rating