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!

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.

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 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

1. SEASON CHICKEN BREAST

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

2. PAN SEAR CHICKEN BREAST

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.

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.

4. STIR IN ARTICHOKES AND SPINACH

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

5. SPOON SAUCE OVER CHICKEN

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

HOW TO SERVE CREAMY 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.

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 RECIPES YOU’LL LOVE

• Paleo Sloppy Joes with Sweet Potatoes (Whole30)
• Slow Cooker Paleo Chili
• Sheet Pan Chicken Fajitas (Paleo, Whole30)

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