Name: Creamy Spinach Artichoke Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Paleo
Ingredients: 4 small-medium boneless skinless chicken breasts (or 2 large halved); 1 tablespoon 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 can (13.5 ounces) unsweetened full-fat coconut milk; Juice from 1/2 lemon; 1 tablespoon arrowroot starch; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 can (14 ounces) quartered artichoke hearts, drained and chopped; 2 cups packed spinach; Red pepper flakes (for garnish)

Description

A flavorful one-pot dish that combines tender chicken with a creamy coconut milk sauce, enriched with nutrient-rich spinach and artichokes. Perfect for busy weeknights and accommodating various dietary needs.

Ingredients

Scale

4 small-medium boneless skinless chicken breasts (or 2 large halved)
1 tablespoon 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 can (13.5 ounces) unsweetened full-fat coconut milk
Juice from 1/2 lemon
1 tablespoon arrowroot starch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14 ounces) quartered artichoke hearts, drained and chopped
2 cups packed spinach
Red pepper flakes (for garnish)

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Instructions

Season the chicken breasts on both sides with basil, garlic powder, sea salt, and black pepper.
Heat ghee (or olive oil) in a skillet over medium heat. Sauté the chicken breasts for 6-8 minutes on each side until cooked through. Transfer to a plate.
In the same skillet, melt more ghee (if needed) over medium heat. Add minced garlic and chopped onion, sautéing for 1-2 minutes until fragrant.
Pour in chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and pepper. Whisk to combine and simmer for 2-3 minutes or until the sauce thickens.
Lower the heat, stir in artichoke hearts and spinach, then return the chicken to the skillet, spooning sauce over it.
Garnish with red pepper flakes and serve hot.

Notes

This dish pairs well with cauliflower rice or a crisp side salad. For extra flavor, consider marinating the chicken in the seasoning mix for a few hours before cooking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Paleo, Whole30, Keto

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 450mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 32g
Cholesterol: 90mg