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Creamy Spinach Artichoke Chicken Skillet

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A creamy and comforting chicken skillet featuring tender chicken, spinach, and artichokes, perfect for an easy weeknight dinner.

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 13.5-ounce can unsweetened full-fat coconut milk
  • 1/2 lemon, juiced
  • 1 tablespoon arrowroot starch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 14-ounce can quartered artichoke hearts, drained and chopped
  • 2 cups packed spinach
  • Red pepper flakes for garnish

Instructions

  1. Season both sides of the chicken breasts with basil, garlic powder, sea salt, and black pepper.
  2. Heat ghee in a skillet over medium heat.
  3. Sauté the chicken breasts for 6-8 minutes on each side until they’re fully cooked. Transfer them to a plate to rest.
  4. In the same skillet, add more ghee to melt, ensuring to remove any dark brown bits from the pan.
  5. Add minced garlic and chopped onions and sauté for 1-2 minutes until softened and fragrant.
  6. Pour in chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and pepper. Whisk to combine and let simmer for about 2-3 minutes for the sauce to thicken.
  7. Reduce heat to low and stir in the artichoke hearts and spinach, allowing them to wilt into the sauce.
  8. Return the chicken to the skillet, spooning the rich sauce over it. Garnish with red pepper flakes and serve hot.

Notes

This dish can be served with rice or crusty bread to soak up the sauce. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.topchoicerecipes.com/creamy-spinach-artichoke-chicken-skillet/