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

Introduction

This Spinach Artichoke Chicken Skillet is a creamy, flavorful dish that fits perfectly into Paleo, Whole30, and Keto diets. Tender chicken breasts simmered in a rich coconut milk sauce with spinach and artichokes make for a comforting and healthy meal that’s easy to prepare.

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), divided
• 3 cloves garlic, minced
• 1 yellow onion, finely chopped
• 1/4 cup chicken broth
• 1 13.5-ounce can unsweetened full-fat coconut milk (recommended: 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

Instructions

1. Step 1: Pat the chicken breasts dry and season both sides evenly with basil, garlic powder, sea salt, and black pepper to ensure flavorful meat.
2. Step 2: Heat 1 tablespoon of ghee or olive oil in a skillet over medium heat. Add the chicken breasts and cook each side for 6-8 minutes until golden brown and cooked through. Remove from the skillet and set aside on a plate.
3. Step 3: In the same skillet, removing any burnt bits if necessary, melt the remaining tablespoon of ghee over medium heat. Add the minced garlic and finely chopped yellow onion, sautéing for 1-2 minutes until fragrant and translucent.
4. Step 4: Pour in the chicken broth, coconut milk, and lemon juice. Whisk in the arrowroot starch, salt, and black pepper until fully combined. Simmer gently for 2-3 minutes to allow the sauce to thicken slightly.
5. Step 5: Reduce heat to low. Stir in the chopped artichoke hearts and packed spinach leaves, allowing the spinach to wilt into the creamy sauce.
6. Step 6: Return the cooked chicken breasts to the skillet, spooning sauce over the top. Heat through on low for a minute or two. Garnish with red pepper flakes for a touch of heat and serve hot.

Tips & Variations

• Substitute arrowroot starch with tapioca starch if preferred, for a similar thickening effect.
• Use fresh spinach instead of frozen for a brighter texture and flavor.
• For extra richness, add a splash of full-fat coconut cream instead of or in addition to coconut milk.
• If you like a bit more heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through to avoid curdling the coconut milk sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just thaw and drain it well before adding to the skillet to prevent excess moisture in the sauce.

Is this recipe suitable for other diets?

This dish is perfect for Paleo, Whole30, and Keto diets due to its use of whole ingredients and absence of grains or sugars. If you’re not following these diets, it still makes a delicious, healthy meal.

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

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★★★★★

4.7 from 126 reviews

This Spinach Artichoke Chicken Skillet is a rich, creamy, and flavorful paleo, Whole30, and keto-friendly meal. Featuring tender chicken breasts cooked to golden perfection and simmered in a luscious coconut milk-based sauce loaded with garlic, onions, artichoke hearts, and spinach, this dish is both comforting and nutrient-dense. The sauce is thickened naturally with arrowroot starch and brightened with a hint of lemon juice, making it a perfect low-carb dinner option for those seeking wholesome ingredients and bold taste.

• Author: Leo
• 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

Chicken

• 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 cooking chicken)

Sauce and Vegetables

• 1 tablespoon ghee or olive oil (for sautéing aromatics)
• 3 cloves garlic, minced
• 1 yellow onion, finely chopped
• 1/4 cup chicken broth
• 1 (13.5-ounce) can unsweetened full-fat coconut milk (recommended: 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

Instructions

1. Season the chicken: Pat the chicken breasts dry and season both sides evenly with basil, garlic powder, sea salt, and black pepper to ensure flavorful meat.
2. Sauté the chicken: Heat 1 tablespoon of ghee or olive oil in a skillet over medium heat. Add the chicken breasts and cook each side for 6-8 minutes until golden brown and cooked through. Remove from the skillet and set aside on a plate.
3. Sauté aromatics: In the same skillet, removing any burnt bits if necessary, melt another tablespoon of ghee over medium heat. Add the minced garlic and finely chopped yellow onion, sautéing for 1-2 minutes until fragrant and translucent.
4. Prepare the sauce: Pour in the chicken broth, coconut milk, and lemon juice. Whisk in the arrowroot starch, salt, and black pepper until fully combined. Simmer gently for 2-3 minutes to allow the sauce to thicken slightly.
5. Add vegetables: Reduce heat to low. Stir in the chopped artichoke hearts and packed spinach leaves, allowing the spinach to wilt into the creamy sauce.
6. Finish the dish: Return the cooked chicken breasts to the skillet, spooning sauce over the top. Heat through on low for a minute or two. Garnish with red pepper flakes for a touch of heat and serve hot.

Notes

• Make sure to pat the chicken dry before seasoning to get a nice sear.
• If you prefer a thicker sauce, you can add an extra 1/2 tablespoon of arrowroot starch.
• Use full-fat coconut milk to ensure a rich and creamy sauce.
• For a dairy-free option, ghee can be substituted with olive oil as indicated.
• Adjust red pepper flakes to taste if you prefer more or less heat.
• This dish pairs well with cauliflower rice or steamed vegetables for a complete paleo or keto meal.

Keywords: Spinach Artichoke Chicken, Paleo chicken skillet, Whole30 chicken recipe, Keto chicken dinner, dairy-free creamy chicken, healthy chicken skillet