Baked Chicken with Artichokes

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• 1 tablespoon butter
  Ingredient note

  Source: 1 tablespoon butter
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 6 each boneless chicken thighs (or chicken breast)
  Ingredient note

  Source: 4 to 6 boneless chicken thighs (or chicken breast); upper source range endpoint used for shopping.
• As Needed salt
  Ingredient note

  Source seasoning: salt and fresh ground black pepper (to taste)
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and fresh ground black pepper (to taste)
• 14 ounces canned quartered artichokes (rinsed and drained)
  Ingredient note

  Source: 14 ounces canned quartered artichokes (rinsed and drained)
• 1 each small yellow onion (thinly sliced)
  Ingredient note

  Source: 1 small yellow onion (thinly sliced)
• 1 each small red onion (thinly sliced)
  Ingredient note

  Source: 1 small red onion (thinly sliced)
• 1 each large carrot (sliced into thin rounds)
  Ingredient note

  Source: 1 large carrot (sliced into thin rounds)
• 3 cloves garlic (finely chopped, divided)
  Ingredient note

  Source: 3 cloves garlic (finely chopped, divided)
• 8 ounces baby spinach
  Ingredient note

  Source: 6 to 8 ounces baby spinach; upper source range endpoint used for shopping.
• ½ cup chicken broth (or vegetable broth)
  Ingredient note

  Source: ½ cup chicken broth (or vegetable broth)

1. Prep. Preheat the oven to 425˚F. Heat the butter and olive oil in a large nonstick skillet that's safe for the stovetop and for the oven.
2. Brown the chicken. Season the chicken with salt and pepper and add it to the skillet to brown on all sides; about 5 minutes on each side. Remove the chicken from the skillet and set the chicken aside, leaving the grease in the skillet.
3. Sauté the vegetables and combine. Add the artichokes, onions, carrots, and 1/2 of the chopped garlic to the skillet. Cook for 4 to 5 minutes or until the vegetables are slightly tender, stirring occasionally. Add the rest of the garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat and stir in the broth and chicken.
4. Cook. Transfer the skillet to the oven and bake for 18 to 20 minutes, or until the chicken is thoroughly cooked. The chicken is done when its internal temperature registers at 165˚F. Remove the chicken from the oven and let it rest for 5 minutes.
5. Serve. Plate and ladle the liquid and veggies over the chicken pieces and serve.