This Spinach Artichoke Chicken Skillet is a winner for dinner! It’s packed with tender chicken, bright spinach, and tasty artichokes all cooked together in one pan.
What really makes this dish shine is the creamy sauce that ties everything together. Plus, it fits into Paleo, Whole30, and Keto diets, so everyone can enjoy it. Yummy and easy clean-up? Yes, please! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for a quick cook time. If you prefer dark meat, chicken thighs are a great substitute and offer a juicier bite!
Coconut Cream: This is the base of your creamy sauce. If coconut isn’t your favorite, try cashew cream or a nut-free dairy alternative like full-fat almond milk thickened with a bit of arrowroot powder.
Artichoke Hearts: Canned artichokes are easy and convenient, but fresh artichokes can be used if you’re feeling adventurous! Just cook them until tender and chop them up for the dish.
Spinach: Fresh spinach wilts beautifully in this dish. If you want, you can mix in other greens like kale or Swiss chard for variety, or use frozen spinach – just make sure to thaw and drain it well!
How Do I Ensuring Juicy Chicken?
Getting juicy chicken is all about cooking it just right. Here are a few tips:
- Let your chicken sit at room temperature for about 15-20 minutes before cooking. This helps it cook evenly.
- Use a meat thermometer to check for doneness—aim for 165°F.
- Rest the chicken after cooking for a few minutes. This allows the juices to redistribute for a tender bite.
What’s the Best Way to Thicken the Sauce?
If your sauce isn’t thickening enough, here’s how to help it along:
- Let it simmer uncovered for a few extra minutes, which allows steam to escape and thickens it naturally.
- Adding a teaspoon of arrowroot powder or cornstarch mixed with a bit of cold water to the sauce can also do the trick, if needed.
Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto)
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 cup canned artichoke hearts, drained and roughly chopped
- 3 cups fresh spinach leaves
- 1 cup canned coconut cream (or coconut milk, full fat, thickened by simmering)
- ¼ cup chicken broth (or bone broth)
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor, and Whole30 compliant)
- Pinch of red pepper flakes (optional, for a little heat)
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time and around 30 minutes of cooking time. In total, you’re looking at about 40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken
Start by patting the chicken breasts dry with paper towels. This helps them get nice and golden when cooked. Season both sides with garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Make sure to cover the chicken evenly with the spices!
2. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts to the skillet. Sear them for about 5-6 minutes until they are golden brown on one side. Flip the chicken over and cook for another 5-6 minutes until they are nearly cooked through (they should reach an internal temperature of around 160°F). Then, remove the chicken from the skillet and set it aside on a plate.
3. Make the Sauce
With the chicken out of the skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Then, pour in the chicken broth and coconut cream, stirring to combine and to scrape up any delicious brown bits stuck to the bottom of the pan. This adds tons of flavor!
4. Add the Veggies
Next, stir in the chopped artichoke hearts and the nutritional yeast, if you’re using it. Let the sauce simmer gently for about 3-4 minutes so it thickens slightly. After that, add the fresh spinach leaves and stir until they wilt and become bright green.
5. Combine and Finish Cooking
Return the chicken breasts to the skillet. Nestle them into the creamy spinach-artichoke sauce. Cover the skillet and let it simmer on low heat for about 5-7 minutes until the chicken is cooked through (checking to ensure it reaches an internal temperature of 165°F).
6. Serve and Enjoy!
Give the sauce a taste and adjust the seasoning with more salt, pepper, or red pepper flakes if you like some heat. Serve the chicken hot, spooning the creamy sauce and veggies generously over the top. Enjoy your delightful, healthy one-pan meal!
This dish is creamy, satisfying, and works perfectly with Paleo, Whole30, or Keto guidelines. Enjoy your meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely beforehand. Thaw frozen chicken safely in the refrigerator overnight or in a sealed bag submerged in cold water for a quicker option. Pat it dry before seasoning to avoid extra moisture while cooking.
What Can I Substitute for Coconut Cream?
If you prefer not to use coconut cream, you can substitute it with cashew cream for a similar creamy texture or use a thickened full-fat almond milk. Both options work well and still keep the dish dairy-free.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire dish a day ahead and store it in the refrigerator. Just reheat it on the stove over low heat, adding a splash of chicken broth or coconut cream to help re-emulsify the sauce.
