Creamy Spinach Artichoke Chicken Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
