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