Irresistible Spinach Artichoke Chicken
I first made this Creamy Spinach Artichoke Chicken Skillet on a busy weeknight and loved how quickly it turned into a comforting, dinner-party-ready plate. This Creamy Spinach Artichoke Chicken Skillet (Paleo, Whole30, Keto) swaps dairy for full‑fat coconut milk and thickens with arrowroot so it fits multiple plans while still delivering the lush, tangy spinach‑and‑artichoke flavor everyone recognizes. If you like concentrated spinach-artichoke flavor, you might also enjoy this creamy spinach artichoke dip for snacking before the main course.
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Why you’ll love this Creamy Spinach Artichoke Chicken Skillet (Paleo, Whole30, Keto) recipe
This Creamy Spinach Artichoke Chicken Skillet recipe is fast, forgiving, and flexible. It browns chicken for texture, then builds a saucy one‑pan finish with garlic, onions, artichokes, and spinach that wilt into the coconut‑cream base. It’s perfect for weeknights when you want something rich without hours of work, and it adapts nicely for Paleo, Whole30, and Keto eaters by using ghee (or olive oil), arrowroot for thickening, and unsweetened full‑fat coconut milk.
“A quick skillet that tastes indulgent but is actually health‑forward — my guests never guessed it was dairy‑free.”
I also sometimes pair the flavor profile with mushrooms in a stuffed chicken variation, similar to this mushroom and spinach stuffed chicken when I want extra umami on the plate.
How this Creamy Spinach Artichoke Chicken Skillet recipe comes together
This Creamy Spinach Artichoke Chicken Skillet recipe follows three clear stages:
- Season and sear the chicken until golden and cooked through.
- Use the same skillet to soften aromatics, then whisk in broth, coconut milk, lemon, and arrowroot to make a quick pan sauce.
- Fold in artichokes and spinach, nestle the chicken back in, and spoon the sauce over everything before serving. The whole process takes roughly 25–30 minutes from start to finish.
Key ingredients For Creamy Spinach Artichoke Chicken Skillet
- 4 small–medium boneless, skinless chicken breasts (or 2 large, halved)
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 1 teaspoon sea salt + 1/2 teaspoon salt for sauce
- 1/2 teaspoon black pepper + 1/4 teaspoon for sauce
- 2 tablespoons ghee or olive oil (divided)
- 3 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1/4 cup chicken broth
- 1 (13.5‑ounce) can unsweetened full‑fat coconut milk (Thai Kitchen recommended)
- 1/2 lemon, juiced
- 1 tablespoon arrowroot starch (thickener)
- 1 (14‑ounce) can quartered artichoke hearts, drained and chopped
- 2 cups packed spinach
- Red pepper flakes, for garnish
Notes and substitutions: Use avocado oil if you prefer a neutral oil. For strict Keto (lower carbs), reduce the artichoke amount slightly. Arrowroot can be swapped for tapioca starch; for a very low‑carb thickener, use a small pinch of xanthan gum (add at end, whisk carefully).
Step-by-step instructions
- Pat the chicken dry and season both sides with basil, garlic powder, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.
- Heat 1 tablespoon ghee (or oil) in a large skillet over medium heat. When hot, add the chicken and sauté 6–8 minutes per side, until golden and cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and tent loosely with foil.
- If the pan has very dark burnt bits, wipe out lightly; leave any golden fond. Return the skillet to medium heat and add the remaining 1 tablespoon ghee.
- Add the minced garlic and chopped onion. Sauté 1–2 minutes until fragrant and translucent, stirring so garlic doesn’t brown.
- Pour in the chicken broth, then add the canned coconut milk, lemon juice, arrowroot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and bring to a gentle simmer.
- Simmer 2–3 minutes until the sauce thickens slightly. Reduce heat to low. Stir in the chopped artichoke hearts and packed spinach; cook until the spinach wilts.
- Return the chicken to the skillet, spoon sauce over the breasts, and let everything warm together for a minute or two. Finish with a pinch of red pepper flakes and serve hot.
Best ways to enjoy it
This dish shines on its own or paired with simple sides. Try:
- Cauliflower mash or riced cauliflower for a low‑carb plate.
- Roasted sweet potatoes if you’re not following strict Keto.
- Steamed green beans or a crisp mixed salad to add freshness and crunch.
You can also serve the skillet over zucchini noodles for a gluten‑free noodle feel, and top with extra lemon zest for brightness. A small scoop of the spinach‑artichoke dip recipe on the side makes for a playful appetizer pairing.
Storage and reheating tips
Cool leftovers within two hours and store in an airtight container. Refrigerator: keep up to 3–4 days. Reheat gently over low heat on the stove, adding a splash of chicken broth or water to loosen the sauce and prevent coconut milk from separating. Microwave in short bursts, stirring between intervals. Freezing: you can freeze for up to 2 months; thaw overnight in the fridge before reheating. Safety note: always reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Don’t overcrowd the pan when searing chicken; work in batches if needed to get an even brown crust.
- Use full‑fat, unsweetened canned coconut milk — low‑fat versions water down the sauce.
- If the sauce separates slightly after reheating, a quick whisk off the heat or a splash of broth will bring it back together.
- Test arrowroot: mix it with a little cold liquid before whisking into hot sauce to prevent clumping.
- For juicier chicken, remove breasts from heat at 160°F, tent and rest — residual heat will carry them to 165°F.
Creative twists
- Add sliced mushrooms with the onions for extra umami.
- Swap chicken for thick pork chops or boneless thighs for a different texture.
- Stir in a tablespoon of Dijon mustard for a sharper sauce profile.
- Make it dairy using heavy cream and parmesan (omit coconut to leave the paleo/Whole30 label).
Common questions
Q: Can I use frozen spinach instead of fresh?
A: Yes. Squeeze excess water from thawed frozen spinach and add it during the sauce stage. Reduce added liquid slightly since frozen spinach releases moisture.
Q: Is arrowroot necessary for Paleo or Whole30?
A: Arrowroot is Whole30‑compliant and Paleo‑friendly; it thickens without gluten. If you prefer, tapioca works similarly. For Keto, use xanthan gum sparingly (start with 1/8 teaspoon).
Q: Can I make this ahead?
A: You can prepare the sauce and artichokes a day ahead and refrigerate. Reheat gently and add freshly seared chicken, or warm pre-cooked chicken in the sauce for best texture.
Q: Will coconut milk make this taste coconutty?
A: Full‑fat canned coconut milk provides creaminess with a mild coconut note that blends well with lemon and garlic. Using a high‑quality brand (like Thai Kitchen) keeps the flavor balanced and not overly coconut-forward.
Conclusion
This Creamy Spinach Artichoke Chicken Skillet (Paleo, Whole30, Keto) is an easy, adaptable one‑pan dinner that looks fancy but comes together fast. Try the tips and variations to match your dietary needs, and enjoy a comforting, flavor‑packed meal tonight. Visit the Blog for more skillet recipes and weeknight inspiration.
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Irresistible Spinach Artichoke Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A creamy skillet dish featuring chicken, spinach, and artichokes, perfect for weeknights or dinner parties. Dairy-free and adaptable for various dietary plans.
Ingredients
- 4 small–medium boneless, skinless chicken breasts (or 2 large, halved)
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons ghee or olive oil (divided)
- 3 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1/4 cup chicken broth
- 1 (13.5-ounce) can unsweetened full-fat coconut milk
- 1/2 lemon, juiced
- 1 tablespoon arrowroot starch
- 1 (14-ounce) can quartered artichoke hearts, drained and chopped
- 2 cups packed spinach
- Red pepper flakes, for garnish
Instructions
- Pat the chicken dry and season both sides with basil, garlic powder, sea salt, and black pepper.
- Heat 1 tablespoon ghee (or oil) in a large skillet over medium heat. Add the chicken and sauté for 6–8 minutes per side until cooked through. Transfer chicken to a plate and tent with foil.
- If necessary, wipe the pan and add the remaining ghee. Sauté minced garlic and chopped onion for 1–2 minutes.
- Pour in chicken broth, coconut milk, lemon juice, arrowroot, salt, and pepper. Whisk until smooth and simmer for 2–3 minutes.
- Stir in chopped artichoke hearts and spinach, cooking until spinach wilts.
- Return the chicken to the skillet, spoon sauce over it, and let everything warm together for a minute or two. Finish with red pepper flakes and serve hot.
Notes
Use avocado oil as a substitute for ghee. For a lower carb count, reduce the artichoke amount. Arrowroot can be replaced with tapioca starch or xanthan gum.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
