Creamy Spinach Artichoke Chicken Skillet is my go-to dish when I want something comforting yet light. The first time I made this recipe, I was blown away by how quickly it came together and how rich and flavorful it turned out. It’s the perfect blend of tender chicken slathered in a luscious coconut milk sauce, complemented by the earthiness of spinach and artichokes. Whether you’re gearing up for a weeknight dinner or prepping for a weekend brunch with friends, this dish is sure to impress.
Why You’ll Love This Dish
This creamy skillet is not only delicious but also packed with health benefits. It’s paleo, Whole30, and keto-friendly, making it ideal for those following these diets. The cooking time is under 30 minutes, which is a lifesaver on busy nights. Plus, its dreamy sauce transforms simple ingredients into a dish that feels gourmet.
“This recipe is a staple in my house! It’s quick, healthy, and my kids gobble it up. I never knew something so nutritious could taste this good!” – A’s Kitchen
The Cooking Process Explained
Preparing Creamy Spinach Artichoke Chicken Skillet is straightforward and fuss-free. You’ll start by seasoning and cooking the chicken until it’s perfectly golden. While the chicken rests, you’ll whip up a creamy sauce using aromatic garlic and onions, chicken broth, and coconut milk. The artichokes and spinach are stirred in for a nutrition boost before reintroducing the chicken to finish cooking in the heavenly sauce.
What You’ll Need
Gather these items:
- 4 small-medium boneless skinless chicken breast 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)
- 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 (I recommend 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
For whipping up this culinary delight, don’t hesitate to substitute ghee with olive oil if you prefer another fat.
Step-by-Step Instructions
- Start by seasoning the chicken breasts on both sides with basil, garlic powder, sea salt, and black pepper.
- Heat oil in a skillet over medium heat.
- Sauté the chicken breasts for 6-8 minutes on each side until they’re cooked through. Transfer to a plate to rest.
- In the same skillet, melt ghee over medium heat, removing any overly dark brown bits from before.
- Add minced garlic and chopped onions; sauté for 1-2 minutes until softened.
- Pour in chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and pepper. Whisk well and let simmer for 2-3 minutes until the sauce thickens.
- Reduce heat to low and stir in the artichoke hearts and spinach.
- Return the chicken to the skillet, spooning sauce over it. Garnish with red pepper flakes and serve hot.
Best Ways to Enjoy It
This Creamy Spinach Artichoke Chicken Skillet is best enjoyed straight from the pan. Serve it with a side of cauliflower rice for a low-carb meal, or pair it with roasted vegetables for some extra color and crunch. A crisp green salad drizzled with lemon vinaigrette accompanies this dish beautifully. A light, crisp white wine makes the perfect complement if you’re looking to unwind!
How to Store
For leftovers, store any uneaten portions in an airtight container in the refrigerator for up to 3 days. Reheating on the stovetop over low heat helps maintain its creamy texture. Simply add a splash of broth or coconut milk if the sauce thickens too much during storage.
Helpful Cooking Tips
- Make sure not to overcook the chicken; it will continue cooking in the sauce.
- For a more vibrant flavor, try using fresh spinach instead of frozen.
- Adjust the spice level by adding more red pepper flakes according to your preference.
Recipe Variations
Feel free to get creative with this dish! For a different flavor profile, you could swap the spinach and artichokes for sun-dried tomatoes and olives. If you’re following a strict Whole30, replace arrowroot starch with a little extra ghee to thicken your sauce naturally.
Frequently Asked Questions
How long does it take to prepare and cook the dish?
The entire process takes under 30 minutes, making it a great option for quick weeknight meals.
Can I use other non-dairy milks instead of coconut milk?
While coconut milk gives a creamy texture, you could try almond or cashew milk. However, the flavor and creaminess will differ.
Is it safe to keep leftovers?
Yes! Store leftovers in the refrigerator for up to 3 days. Make sure to reheat thoroughly before serving.
Creamy Spinach Artichoke Chicken Skillet
A comforting yet light dish featuring tender chicken in a rich coconut milk sauce, complemented by spinach and artichokes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Diet: Paleo, Keto, Whole30
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
- 2 tablespoons 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 breasts on both sides with basil, garlic powder, sea salt, and black pepper.
- Heat oil in a skillet over medium heat.
- Sauté the chicken breasts for 6-8 minutes on each side until they’re cooked through. Transfer to a plate to rest.
- In the same skillet, melt ghee over medium heat, removing any overly dark brown bits from before.
- Add minced garlic and chopped onions; sauté for 1-2 minutes until softened.
- Pour in chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and pepper. Whisk well and let simmer for 2-3 minutes until the sauce thickens.
- Reduce heat to low and stir in the artichoke hearts and spinach.
- Return the chicken to the skillet, spooning sauce over it. Garnish with red pepper flakes and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding broth or coconut milk if the sauce thickens too much.