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

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4.3 from 166 reviews

This Creamy Spinach Artichoke Chicken Skillet features tender, seared chicken breasts smothered in a rich, dairy-free spinach and artichoke sauce. Perfect for a quick, low-carb weeknight dinner, it’s compliant with Paleo, Whole30, and Keto diets, making it ideal for those seeking a flavorful yet healthy meal in about 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4-6 servings

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 (Thai Kitchen recommended)
  • 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. Season both sides evenly with basil, garlic powder, sea salt, and black pepper to ensure a well-balanced flavor.
  2. Cook the chicken: Heat 1 tablespoon of ghee or olive oil in a skillet over medium heat. Add the chicken breasts and sauté for 6-8 minutes on each side until cooked through and golden brown. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté garlic and onion: In the same skillet, reduce heat to medium and add another tablespoon of ghee. Add minced garlic and chopped onion, sautéing for 1-2 minutes until fragrant and softened.
  4. Prepare the sauce: Pour in the chicken broth, followed by the coconut milk, lemon juice, arrowroot starch, salt, and black pepper. Whisk thoroughly to combine and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Add vegetables and combine: Lower the heat to low and stir in the chopped artichoke hearts and packed spinach until the spinach wilts. Nestle the cooked chicken breasts back into the skillet and spoon sauce evenly over the top.
  6. Garnish and serve: Sprinkle red pepper flakes over the dish for a subtle heat boost. Serve hot directly from the skillet for an easy, comforting meal.

Notes

  • Optional add-ins include mushrooms, nutritional yeast for a cheesy flavor, cherry tomatoes, sun-dried tomatoes, bacon, or freshly grated Parmesan cheese (note that Parmesan is not dairy-free).
  • Adjust cooking time depending on chicken thickness: about 6 minutes per side for thinner breasts and 8 minutes per side for thicker ones.
  • Recommended coconut milk brands are Thai Kitchen or Thrive Market Coconut Milk for best flavor and consistency.
  • If you prefer to avoid coconut milk, unsweetened cashew milk or cashew cheese can be used as alternatives, although the flavor profile may vary slightly.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Paleo, Whole30, Keto

Find it online: https://recipesvibe.com/creamy-spinach-artichoke-chicken-skillet-paleo-whole30-keto-recipe/