Creamy Spinach Artichoke Chicken Skillet (Paleo, Whole30, Keto)

Why make this recipe

Creamy Spinach Artichoke Chicken Skillet is a delightful dish that is not only creamy and flavorful but also fits into popular diets like Paleo, Whole30, and Keto. It’s perfect for a satisfying weeknight dinner or a special occasion. The combination of chicken, artichokes, and spinach in a rich coconut milk sauce makes every bite delicious. Plus, it’s easy to prepare, using ingredients you likely already have at home.

How to make Creamy Spinach Artichoke Chicken Skillet

Ingredients:

• 4 small-medium boneless skinless chicken breasts or 2 large halved
• 1 tablespoon basil
• 1 tablespoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon ghee (or olive oil)
• 3 cloves garlic, minced
• 1 yellow onion, finely chopped
• 1/4 cup chicken broth
• 1 13.5-ounce can unsweetened full-fat coconut milk (recommended: Thai Kitchen Coconut Milk)
• 1/2 lemon, juiced
• 1 tablespoon arrowroot starch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 14-ounce can quartered artichoke hearts, drained and chopped
• 2 cups packed spinach
• Red pepper flakes, for garnish

Directions:

1. Season the chicken breasts on both sides with basil, garlic powder, sea salt, and black pepper.
2. Heat ghee (or olive oil) over medium heat in a skillet. Sauté the chicken breasts for 6-8 minutes on each side until cooked through. Transfer the cooked chicken to a plate.
3. In the same skillet, remove any dark brown bits if necessary. Melt ghee (or olive oil) over medium heat. Add minced garlic and chopped onions and sauté for 1-2 minutes.
4. Pour in the chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and pepper into the skillet. Whisk it all together. Let it simmer for 2-3 minutes, or until the sauce thickens.
5. Reduce the heat to low. Stir in the artichoke hearts and spinach. Return the chicken to the skillet, and spoon the creamy sauce over the chicken. Garnish with red pepper flakes. Serve hot.

How to serve Creamy Spinach Artichoke Chicken Skillet

Serve the Creamy Spinach Artichoke Chicken Skillet hot. It pairs well with cauliflower rice or steamed vegetables for a complete meal. You can also enjoy it with a side salad for added freshness.

How to store Creamy Spinach Artichoke Chicken Skillet

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving to enjoy it warm again.

Tips to make Creamy Spinach Artichoke Chicken Skillet

• Ensure the chicken is cooked through by checking its internal temperature, which should reach 165°F (75°C).
• If you want more flavor, marinate the chicken in the spices for a few hours before cooking.
• Adjust the thickness of the sauce by adding more arrowroot starch or chicken broth as needed.

Variation

You can add other vegetables like mushrooms or bell peppers to the skillet for extra nutrition and flavor. Swap out the spinach for kale or chard if you prefer.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used instead of breasts for a juicier option.

Is there a substitute for arrowroot starch?

Yes, you can use cornstarch or tapioca starch as a substitute for arrowroot starch.

Can I make this dish dairy-free?

Yes, this recipe is already dairy-free due to the use of coconut milk, which makes it suitable for those who are lactose intolerant.

Creamy Spinach Artichoke Chicken Skillet

This creamy and flavorful dish features chicken, artichokes, and spinach in a rich coconut milk sauce, perfect for weeknight dinners or special occasions.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Chicken and Seasoning

• 4 pieces small-medium boneless skinless chicken breasts or 2 large halved
• 1 tablespoon basil
• 1 tablespoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Cooking Ingredients

• 1 tablespoon ghee (or olive oil)
• 3 cloves garlic, minced
• 1 piece yellow onion, finely chopped
• 1/4 cup chicken broth
• 1 can unsweetened full-fat coconut milk (13.5 ounces) recommended: Thai Kitchen Coconut Milk
• 1/2 piece lemon, juiced
• 1 tablespoon arrowroot starch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can quartered artichoke hearts (14 ounces), drained and chopped
• 2 cups packed spinach
• Red pepper flakes, for garnish

Method

 

Preparation

1. Season the chicken breasts on both sides with basil, garlic powder, sea salt, and black pepper.

Cooking

1. Heat ghee (or olive oil) over medium heat in a skillet. Sauté the chicken breasts for 6-8 minutes on each side until cooked through. Transfer the cooked chicken to a plate.
2. In the same skillet, remove any dark brown bits if necessary. Melt ghee (or olive oil) over medium heat. Add minced garlic and chopped onions and sauté for 1-2 minutes.
3. Pour in the chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and pepper into the skillet. Whisk it all together. Let it simmer for 2-3 minutes, or until the sauce thickens.
4. Reduce the heat to low. Stir in the artichoke hearts and spinach. Return the chicken to the skillet, and spoon the creamy sauce over the chicken. Garnish with red pepper flakes. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving. Make sure the chicken reaches an internal temperature of 165°F (75°C). Marinate the chicken in the spices for a few hours for more flavor. Adjust sauce thickness by adding more arrowroot starch or chicken broth as needed.