Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work very well in a Spinach Artichoke Chicken Skillet. They stay juicy and add extra richness while cooking evenly in the sauce.

Is Spinach Artichoke Chicken Skillet good for meal prep?

Yes, this Spinach Artichoke Chicken Skillet works well for meal prep. It stores easily in the refrigerator and reheats smoothly while keeping the sauce creamy.

Can I freeze Spinach Artichoke Chicken Skillet?

You can freeze this dish, but the sauce texture may change slightly after thawing. For best results, reheat gently and stir well.

Does coconut milk make the dish taste like coconut?

No, the coconut flavor stays mild. Garlic, onion, lemon juice, and seasonings balance the sauce so it tastes savory, not sweet.

Is this a true one pan chicken dinner?

Yes, this Spinach Artichoke Chicken Skillet cooks entirely in one skillet, making it an easy one pan chicken dinner with minimal cleanup.

Spinach Artichoke Chicken Skillet Amazing 25 Minute Comfort

Name: Spinach Artichoke Chicken Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 small to medium boneless skinless chicken breasts; 1 tablespoon dried basil; 1 tablespoon garlic powder; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 2 tablespoons ghee or olive oil; 3 cloves garlic, minced; 1 yellow onion, finely chopped; 1/4 cup chicken broth; 1 (13.5 ounce) can unsweetened full fat coconut milk; Juice of 1/2 lemon; 1 tablespoon arrowroot starch; 1 (14 ounce) can artichoke hearts, drained and chopped; 2 cups fresh spinach; Red pepper flakes, for garnish

Description

This Spinach Artichoke Chicken Skillet features tender chicken breast cooked in a creamy dairy free spinach and artichoke sauce. It is a fast one pan dinner that works for Paleo, Whole30, keto, and gluten free eating styles.

Ingredients

4 small to medium boneless skinless chicken breasts
1 tablespoon dried basil
1 tablespoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons ghee or olive oil
3 cloves garlic, minced
1 yellow onion, finely chopped
1/4 cup chicken broth
1 (13.5 ounce) can unsweetened full fat coconut milk
Juice of 1/2 lemon
1 tablespoon arrowroot starch
1 (14 ounce) can artichoke hearts, drained and chopped
2 cups fresh spinach
Red pepper flakes, for garnish

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Instructions

Season the chicken on both sides with basil, garlic powder, salt, and black pepper
Heat one tablespoon of ghee or oil in a skillet over medium heat and sear the chicken for 6 to 8 minutes per side until cooked through, then transfer to a plate
Add remaining ghee to the skillet, then add garlic and onion and cook for 1 to 2 minutes until fragrant
Add chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and pepper and whisk until smooth
Simmer the sauce for 2 to 3 minutes until thickened
Stir in artichoke hearts and spinach until the spinach wilts
Return the chicken to the skillet and spoon sauce over the top
Garnish with red pepper flakes and serve hot

Notes

Check labels on coconut milk and broth for Whole30 compliance
Chicken thighs may be used instead of chicken breasts
Serve with cauliflower rice or roasted vegetables for a low carb meal

Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3 g
Sodium: 620 mg
Fat: 30 g
Saturated Fat: 16 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 95 mg