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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
Cook Time 30 minutes
Total Time 40 minutes
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.