Categories: chicken, main dish, paleo
Ingredients
- 3 lbs chicken pieces
- 24 ounces frozen artichoke hearts
- 16 ounces organic spinach, frozen but able to be broken into chunks
- 2 c heavy cream
- 1/2 c bone broth
- 1/2 c Parmesan, grated finely
- 1/4 c lemon juice
- 1 1/2 t dried basil
- 1 t sea salt
- freshly ground black pepper to taste
Directions
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Preheat oven to 375 degrees Fahrenheit.
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Sprinkle all frozen spinach into base of 9" by 13" casserole, or similar size.
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Evenly distribute artichoke hearts over spinach.
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If chicken breasts are extra-large, cut each in half. Place chicken breasts along middle of dish. Place dark meat pieces on either side.
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Reserving 2 T Parmesan and ground pepper, combine remaining ingredients in a medium size mixing bowl and whisk together evenly.
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Pour cream mixture directly over each chicken piece and underlying veggies. Top chicken pieces with remaining parmesan and black pepper.
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Bake one hour. Check inside of meat with fork and knife, cutting to the bone. Make sure any juices run clear.