Creamy Spinach Artichoke Chicken Skillet Recipe

Introduction

This Creamy Spinach Artichoke Chicken Skillet is a delicious, comforting dish that fits perfectly with Paleo, Whole30, and Keto lifestyles. Tender chicken breasts are cooked in a rich, flavorful sauce loaded with spinach and artichokes, making for an easy and satisfying meal any night of the week.

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) for chicken
• 1 tablespoon ghee (or olive oil) for sauce
• 3 cloves garlic, minced
• 1 yellow onion, finely chopped
• 1/4 cup chicken broth
• 1 (13.5-ounce) can unsweetened full-fat coconut milk (such as Thai Kitchen)
• 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

1. Step 1: Season the chicken breasts on both sides with basil, garlic powder, salt, and black pepper. Heat 1 tablespoon ghee (or olive oil) over medium heat in a skillet. Sauté the chicken breasts for 6-8 minutes on each side until fully cooked and browned. Remove from skillet and set aside on a plate.
2. Step 2: In the same skillet, remove any overly dark browned bits if needed. Add 1 tablespoon ghee (or olive oil) and melt over medium heat. Add minced garlic and chopped onion, sautéing for 1-2 minutes until fragrant and softened.
3. Step 3: Pour in the chicken broth, coconut milk, lemon juice, and sprinkle arrowroot starch, salt, and black pepper into the skillet. Whisk to combine thoroughly, then allow the sauce to simmer for 2-3 minutes until it thickens slightly. Reduce heat to low.
4. Step 4: Stir in the chopped artichoke hearts and packed spinach, letting the spinach wilt. Return the cooked chicken breasts to the skillet and spoon the creamy sauce over the top. Garnish with red pepper flakes and serve immediately while hot.

Tips & Variations

• For a dairy-free and paleo-friendly version, use ghee or olive oil as directed. Coconut milk adds creaminess without dairy.
• If you don’t have arrowroot starch, tapioca starch can be used as a thickener instead.
• Add a handful of shredded mozzarella or Parmesan cheese if not following strict paleo or Whole30 guidelines for extra richness.
• Serve over cauliflower rice or zucchini noodles for a complete low-carb meal.
• Adjust red pepper flakes to your preferred spice level or omit if you prefer a milder dish.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. For best texture, avoid overheating to prevent the coconut milk sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Just thaw and drain it well before adding to the sauce to avoid excess water diluting the flavors.

Is this recipe suitable for meal prep?

Absolutely! This dish reheats well and can be packed in meal prep containers for up to 3 days. Keep the sauce and chicken together to maintain moisture and flavor.

Creamy Spinach Artichoke Chicken Skillet Recipe

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★★★★★

4.7 from 236 reviews

This creamy spinach artichoke chicken skillet is a flavorful, low-carb meal perfect for those following Paleo, Whole30, or Keto diets. Juicy chicken breasts are seasoned and seared, then simmered in a rich coconut milk-based sauce with garlic, onions, artichokes, and spinach. Quick to prepare and packed with wholesome ingredients, this dish offers a comforting yet healthy dinner option.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Paleo

Ingredients

Scale 1x2x3x

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
• 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

1. Season the chicken: Pat the chicken breasts dry and evenly season both sides with basil, garlic powder, sea salt, and black pepper to ensure a flavorful crust when cooked.
2. Sear the chicken: Heat 1 tablespoon of ghee or olive oil in a skillet over medium heat. Add the chicken breasts and sauté on each side for 6-8 minutes until cooked through and golden brown. Remove the chicken from the skillet and set aside on a plate.
3. Sauté aromatics: In the same skillet, wipe away any overly dark bits if necessary. Melt 1 tablespoon ghee or olive oil over medium heat, then add minced garlic and finely chopped onion. Cook for 1-2 minutes until fragrant and softened.
4. Create the sauce: Pour in chicken broth, unsweetened full-fat coconut milk, and lemon juice. Sprinkle arrowroot starch, salt, and black pepper into the skillet. Whisk the ingredients together thoroughly to combine and bring to a gentle simmer.
5. Simmer and thicken: Let the sauce simmer for 2-3 minutes, stirring occasionally, until thickened. Then reduce the heat to low to maintain a gentle warmth.
6. Add vegetables and chicken back: Stir in chopped artichoke hearts and packed spinach leaves into the sauce. Nestle the cooked chicken breasts back into the skillet and spoon sauce over the top to coat evenly.
7. Finalize and garnish: Sprinkle red pepper flakes over the dish for a touch of heat as desired. Serve the creamy spinach artichoke chicken hot directly from the skillet.

Notes

• Use full-fat coconut milk for the best creamy texture and rich flavor.
• Arrowroot starch helps thicken the sauce without altering the paleo and Whole30 compliance.
• Adjust the red pepper flakes to control the spice level.
• Substitute ghee with olive oil to keep the recipe dairy-free and Paleo-friendly.
• Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.

Keywords: creamy chicken skillet, spinach artichoke chicken, paleo chicken recipe, keto chicken dinner, whole30 chicken, low carb chicken skillet