Introduction

This Spinach Artichoke Chicken Skillet is a rich and flavorful dish that fits perfectly into Paleo, Whole30, and Keto lifestyles. Tender chicken breasts are cooked in a creamy, garlicky sauce packed with spinach and artichokes, making it a comforting yet healthy meal for any night.

The close-up image shows four pieces of cooked chicken breast with a golden brown, seasoned crust, partially covered in a creamy white sauce with visible diced onions and green spinach leaves scattered throughout. The chicken pieces are nestled in the sauce, which has a thick, smooth texture with flecks of seasoning and small chunks of light-colored artichoke hearts. The dish is in a metal pan placed on a white marbled surface, and the overall look is rich and creamy with specks of red pepper flakes adding a touch of color. Photo taken with an iphone --ar 4:5 --v 7

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)
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 (Thai Kitchen recommended)
1/2 lemon, juiced
1 tablespoon arrowroot starch
1/2 teaspoon salt (for sauce)
1/4 teaspoon black pepper (for sauce)
1 (14-ounce) can quartered artichoke hearts, drained and chopped
2 cups packed spinach
Red pepper flakes, for garnish

Instructions

Step 1: Season the chicken breasts on both sides with basil, garlic powder, sea salt, and black pepper. Heat 1 tablespoon of 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 golden. Transfer the chicken to a plate and set aside.
Step 2: In the same skillet, remove any overly dark brown bits if needed and melt 1 tablespoon ghee over medium heat. Add the minced garlic and chopped onion, sautéing for 1-2 minutes until fragrant and translucent.
Step 3: Pour in the chicken broth, coconut milk, lemon juice, and sprinkle in the arrowroot starch, salt, and black pepper. Whisk everything together thoroughly and let the sauce simmer for 2-3 minutes until it thickens slightly.
Step 4: Reduce the heat to low. Stir in the chopped artichoke hearts and packed spinach until the spinach wilts. Return the cooked chicken breasts to the skillet and spoon the sauce over them.
Step 5: Garnish with red pepper flakes as desired and serve hot.

Tips & Variations

For extra creaminess, you can add a splash of full-fat coconut cream instead of part of the coconut milk.
If arrowroot starch is unavailable, tapioca starch can be used as a thickener.
Add mushrooms or sun-dried tomatoes for additional flavor and texture.
Use olive oil instead of ghee to keep the recipe dairy-free.
Serve over cauliflower rice or zucchini noodles to keep it low-carb and Paleo-friendly.

Storage

Store leftovers 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, stirring occasionally to prevent the sauce from separating.

How to Serve

The image shows a pan filled with four large pieces of cooked chicken breasts with a golden brown, crispy herb crust. The chicken rests in a creamy white sauce mixed with visible chopped onions, soft artichoke hearts, and fresh dark green spinach leaves scattered on top. The sauce is smooth and thick, pooling around and covering parts of the chicken. Small red chili flakes are sprinkled lightly over the dish, adding texture and color contrast. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute fresh spinach with frozen spinach. Make sure to thaw it completely and squeeze out excess moisture before adding to the sauce to avoid a watery dish.

Is this recipe suitable for a dairy-free diet?

Absolutely. Using ghee or olive oil keeps the dish dairy-free. Ghee contains minimal milk solids, but if you need to avoid it completely, opt for olive oil.