Description
A creamy and flavorful Spinach Artichoke Chicken Skillet that is paleo, Whole30, and keto-friendly. Tender chicken breasts are seasoned and sautéed, then smothered in a rich coconut milk sauce with garlic, onions, spinach, and artichoke hearts, making a delicious one-pan meal perfect for a healthy dinner.
Ingredients
For the chicken breast:
- 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)
For the creamy sauce:
- 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
Instructions
- Season the chicken: Season the chicken breasts evenly on both sides with basil, garlic powder, sea salt, and black pepper to infuse them with flavor before cooking.
- Sauté the chicken: Heat 1 tablespoon of ghee or olive oil over medium heat in a skillet. Add the chicken breasts and cook each side for 6-8 minutes or until cooked through and golden brown. Remove from skillet and set aside on a plate.
- Sauté garlic and onions: In the same skillet, remove any overly dark brown bits if necessary. Heat 1 tablespoon ghee over medium heat, add the minced garlic and finely chopped onion, and sauté for 1-2 minutes until fragrant and translucent.
- Prepare the sauce: Add chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and black pepper to the skillet. Whisk everything together then simmer over medium heat for 2-3 minutes until the sauce thickens.
- Add vegetables and finish: Reduce heat to low and stir in the chopped artichoke hearts and packed spinach until the spinach wilts. Return the cooked chicken breasts to the skillet and spoon the creamy sauce over them to coat.
- Garnish and serve: Sprinkle red pepper flakes on top for a hint of spice and serve the dish hot straight from the skillet for a wholesome, comforting meal.
Notes
- Using ghee or olive oil keeps the dish paleo and Whole30 compliant while adding healthy fats.
- The arrowroot starch acts as a natural thickener for the sauce without grains or gluten.
- If you prefer, substitute coconut milk with heavy cream if not following paleo or Whole30 guidelines.
- For extra heat, increase the amount of red pepper flakes to taste.
- Make sure to drain and chop the artichoke hearts well to avoid excess moisture diluting the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
