Get access to my free library of resources (ebooks, guides, cheatsheets & more)

January 25, 2020

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

This spinach artichoke chicken skillet is made with tender seared chicken breast, covered in a creamy, dairy-free spinach and artichoke sauce. It’s an easy, low carb, 30 minute weeknight dinner for all the spinach artichoke dip lovers! Paleo, Whole30, & Keto too!

chicken breast covered in spinach artichoke sauce in skillet

If you’re a spinach artichoke dip lover, this healthy spinach artichoke chicken will be your new obsession!

Not only does it have healthier ingredients than traditional spinach and artichoke dip, but it only takes less than 30 minutes to make.

Traditional spinach and artichoke recipes contain all types of different cheeses, sour cream, and mayonnaise. However, this recipe is dairy free because most of my audience (including me!) doesn’t tolerate dairy.

I used coconut milk to replace the dairy in this recipe, and if you want a ‘cheesy’ flavor feel free to add nutritional yeast.

Let’s Talk Ingredients

As you know, I’m an ingredient stickler. I research products and ingredients to death, and I make sure the healthier substitutes are just as good as the traditional-unhealthy version of the recipe.

  • Boneless skinless chicken breast- buy pasture-raised, organic chicken. It’s honestly hard finding this at the grocery stores, unless you have access to a Whole Foods, or another health grocer. I recommend finding a local farmer to provide you with pasture-raised chicken, or ordering online at ButcherBox.
  • Chicken broth I recommend buying organic chicken broth. You could also use organic bone broth. I love the Thrive Market brand, Kettle and Fire, or Bare Bones.
  • Coconut milk– Make sure to buy coconut milk, and not coconut cream. I love the Thrive Market brand, Thai Kitchen or Native Forest.
  • Arrowroot starch/flour- I use Bob’s Red Mill arrowroot starch. You could also use tapioca flour to thicken the sauce, or leave it out if you want a more runny sauce.
  • Quartered artichoke hearts– canned artichoke hearts are pretty expensive, so choose wisely! I recommend buying quartered artichoke hearts, but you could also buy regular artichoke hearts and chop them up further.
  • Spinach– buy organic spinach as it is highly sprayed with pesticides. Spinach is on the EWG dirty dozen list. You could also use kale with this recipe, but it may take longer to wilt in the skillet.

How To Make Spinach Artichoke Chicken In A Skillet

seasoned raw chicken breast on baking sheet

1. Season Chicken Breasts

Season the chicken breasts on both sides with the basil, garlic powder, sea salt, and black pepper.

seasoned seared chicken breast in skillet

2. Pan Sear Chicken Breasts

Saute chicken breast on each side for 6-8 minutes. For small chicken breast cook for 6 minutes, and for large, thick chicken breast cook for 8 minutes. Chicken breast should be at a temperature of 165 degrees when fully cooked through.

Transfer cooked chicken to a plate when done cooking.

spinach artichoke sauce simmering in skillet

3. Simmer Sauce

In the same skillet, saute garlic and onions. Add the chicken broth, coconut milk, lemon juice, and arrowroot starch.

Whisk together the sauce mixture, and let it simmer for 2-3 minutes, or until the sauce is thickened to your liking.

spinach artichoke sauce in skillet with wooden spoon

4. Stir in Artichokes and Spinach

Stir in the chopped artichokes and spinach. Continue stirring until spinach has wilted.

chicken breast in skillet smothered in creamy spinach artichoke sauce

5. Spoon Sauce Over Chicken

Return the chicken breast to the skillet and spoon the sauce over the chicken. Serve hot!

How To Serve Cream Spinach Artichoke Chicken?

Serve this delicious and creamy spinach artichoke chicken with asparagus, or broccoli. You could also serve it over white rice, a bed of mixed greens or gluten-free pasta.

Can I Meal Prep This Recipe?

This recipe is perfect for meal prep! Place a chicken breast in a glass meal prep container, and spoon the sauce over it. Store it in the fridge for up to 5 days.

Chicken breast covered in spinach artichoke sauce in skillet and garnished with red pepper flakes

How To Reheat Spinach Artichoke Chicken?

Reheating spinach artichoke chicken is easy, and it still taste amazing the next day!

Reheat in a microwave safe glass container until chicken is warmed through. You can also warm it in a skillet, but be careful to not overheat the chicken breast, as it can dry out.

More Spinach Artichoke Recipes:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chicken breast covered in spinach artichoke sauce in skillet

Creamy Spinach Artichoke Chicken Skillet (Paleo, Whole30, Keto)


This spinach artichoke chicken skillet is made with tender seared chicken breast, covered in a creamy, dairy-free spinach and artichoke sauce. It’s an easy, low carb, 30 minute weeknight dinner for all the spinach artichoke dip lovers! Paleo, Whole30, & Keto too!



For the chicken breast:

  • 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)

For the creamy sauce:


  1. Season the chicken breast on both sides with basil, garlic powder, salt and black pepper. Heat oil over medium heat in skillet. Sauté chicken breast on each side for 6-8 minutes. Transfer cooked chicken breast to a plate. 
  2. Wash skillet out to remove brown bits. In the same skillet, over medium heat, melt ghee. Add garlic and onions, and sauté over medium heat for 1-2 minutes. 
  3. Add the chicken broth, coconut milk, lemon juice, arrowroot, salt, and pepper to the skillet. Whisk together. Simmer for 2-3 minutes or until sauce thickens. Reduce heat to low. Stir in artichoke hearts and spinach. Return the chicken to the skillet, and spoon the sauce over the chicken. Garnish with red pepper flakes. Serve hot.


  • *Optional add-ins: mushrooms, nutritional yeast (adds a cheesy flavor), cherry tomatoes, sun dried tomatoes, bacon, or freshly grated Parmesan cheese (not dairy free).
  • Sauté 6 minutes on each side for thinner chicken breast, and 8 minutes for thicker chicken breast.
  • I’ve found that Thai Kitchen Coconut Milk or Thrive Market Coconut Milk work best for this recipe. If you aren’t a fan of coconut milk, try unsweetened cashew milk or cashew cheese.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: American

Keywords: creamy spinach artichoke chicken, spinach and artichoke chicken, one pan spinach artichoke chicken

Chicken breast covered with creamy spinach artichoke sauce in skillet

Fudgy Paleo Almond Butter Brownies

The 10 Best Health and Fitness Podcasts for Women

I’m Abbey. I’m a real-food foodie that loves to cook delicious meals that nourish the body. I love talking about all things holistic living, too. I’m so glad you’re here!

Follow me on Instagram, Pinterest, Facebook, and drop a comment below.

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe rating

  1. I used some leftover bacon fat instead of grease. Added mushrooms. I will add bacon next time. Served over potatoes. It was a HUGE hit with my kids!

    1. I would suggest not rinsing out the pan after cooking the chicken. Those little bits are packed with flavor. Deglaze the pan with a tiny bit of the chicken stock and then add your fat, onions and garlic.
      Great recipe, it’s a keeper for sure.

  2. This looks delicious! Our family can’t do dairy, not even ghee yet. Is there a substitute that would work or can I just leave it out? Thanks!

  3. Hi! Coconut allergy over here…is there a potential substitute for the coconut milk? Do you think almond milk would work?

  4. Hi, This sounds delicious. I plan to make it tomorrow. Could you please tell me if the canned artichoke hearts should be in water or marinated? Thank you

    1. Hi Christine,
      You will need canned quartered artichoke hearts 🙂 They will have a little bit of water in the can/jar, depending on the brand, so make sure to drain the water out first. Let me know how it turns out!

  5. This looks really good and I love spinach/artichoke dip. My concern is cholesterol. How can I make this delicious and use ingredients to cut down on the cholesterol in it? Thanks!

  6. WOW I never leave reviews in general but this chicken skillet was INCREDIBLE. I am FOR SURE making this again for the ppl in my life to enjoy too

  7. So yummy and easy to make!! I think I’d add mushrooms next time, and bacon like someone in the reviews suggested just to amp up the flavor even more. But we will for SURE make this again!! Adding to our faves.

  8. This is a delicious recipe! The only change I made was avacado oil in place of ghee. Might try this with sun-dried tomatoes and mushrooms next time to for additional flavor punch.

  9. This was amazing!! Super easy and so flavorful. Even my picky husband who hates anything healthy ate it. I served it with mashed potatoes. I will definitely make again!

  10. I found this recipe right after I had my baby and it kept me satisfied with breastfeeding… I was ALWAYS so hungry! It’s a hit around here! 🙂

  11. Made this tonight. Used 2 packs of Costco Organic chicken breast and cut them in half. I did double the seasoning for the chicken since I had double the chicken. There was plenty of sauce for all the chicken. It was delicious and enough left over for another meal! Thank you! Thanks for the nutritional info since I am counting my macros!

  12. I doubled the spinach, used a white onion instead of yellow, bc that’s all I had on hand, and served it over gluten free taglione pasta. It was a tasty, satiating meal that our family enjoyed after spending a couple hours boogie boarding.

  13. I doubled the spinach, used a white onion instead of yellow, bc that’s all I had on hand, added a tablespoon of capers then served it over gluten free taglione pasta. It was a tasty, satiating meal that our family enjoyed after spending a couple hours boogie boarding.

  14. I made this a couple nights ago, and am having leftovers for lunch today.
    I have never commented on a blog recipe, but I had to with this one. This is now one of my favorite meals I have ever made!!! It is SO good! And simple to make! I might even say it COULD BE better as leftovers.

    This will definitely be added to my fave rotation!

    The only thing I changed- I didn’t add basil to the chicken. Only because I didn’t have it. I seasoned my chicken with Costco’s all purpose seasoning and a little bit of salt.
    I will add basil next time though, because that sounds delish!

    Thank you so much for sharing this recipe! I have sent it to all of my family urging them to try it out as well. 🤗

  15. Very good. My husband doesn’t like artichokes and he liked this. I put it over spaghetti squash and it was very tasty.

  16. This is an incredible recipe! The flavor is amazing and I would add this as both a staple and something to prepare for guests.

  17. It was very good! Loved the lemon and coconut flavors. I cut up my chicken in bite sized pieces to make it easier for my children to eat. We all loved it!

  18. I didn’t have arrow root so I just simmered a little extra. Diced the chicken up and put it in. Made a hearty soup! Yum!

  19. This was a big hit! I served it over pasta for my toddlers, who both cleaned their plates. My husband said several times, let’s put this in the rotation. I’m excited to add mushrooms or sundried tomatoes next time. I thought the sauce wasn’t quite thick enough; maybe I didn’t cook it long enough? Or I used arrowroot powder instead of arrowroot starch; is there a difference?

    1. Hi Liz! So glad you loved it! Mushrooms and sun-dried tomatoes will be a fabulous addition. If the sauce wasn’t thick enough, I would definitely simmer the sauce longer until it is thickened to your liking. Arrowroot powder and starch are the same thing so you should be fine with that.

  20. So good! This is my second time making this! I am going to have to try some more of your recipes. Thank you!

  21. Wow…Love Love this!! I never leave reviews but had to stop and give praise for this,The different flavors are incredible!!!

  22. Sooooo I accidentally bought Curry coconut milk and it was actually still super good lol. I put it over cauliflower rice

  23. I have been looking for low fat and low carb meals to make for me and my husband. We both need to loose a little quarantine weight!! This dish looks like something we both would love. I’m def making this one tonight!! Love to get your help with my fitness and weight goal!

  24. I just made this for my husband who is not dairy free and he absolutely loved it! It’s so fresh and I love the hint of lemon, it really brings it all together! This will definitely be a weekly meal.

  25. Wondering if I can use potato starch instead of arrowroot starch? It’s just what I have on hand?

  26. Absolutely delicious! I will definitely be making this again!
    One question, my sauce never thickened..I’m really not sure what I did wrong! I used corn starch instead of arrowroot because that’s what I had. I mixed all the liquid ingredients with the starch before putting them in the pan to save I did this while the chicken was cooking. I wonder if that could be my problem? I want to make this again and do it right! The flavor was still perfect and amazing, but was much runnier than I was expecting. I also tried adding some starch paste after it had been simmering awhile without thickening and that didn’t even do the trick! I welcome any suggestions for next time!
    I definitely think this was an error on my end and not with the recipe 😛