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Creamy Spinach Artichoke Chicken Skillet

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A quick and indulgent one-pan meal featuring tender chicken in a creamy spinach and artichoke sauce, perfect for any occasion.

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. In a large skillet, heat ghee over medium heat.
  3. Sauté the chicken breasts for 6-8 minutes on each side until they are fully cooked. Transfer them to a plate to rest.
  4. In the same skillet, add a little more ghee to melt, scraping any dark brown bits from the pan.
  5. Add the minced garlic and chopped onions, sautéing for 1-2 minutes until softened and fragrant.
  6. Pour in the chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and pepper. Whisk to combine, allowing it to simmer for about 2-3 minutes to thicken the sauce.
  7. Reduce heat to low and stir in the artichoke hearts and spinach, letting them wilt into the sauce.
  8. Return the cooked chicken to the skillet, spooning the rich sauce over the top.
  9. Garnish with red pepper flakes and serve hot.

Notes

For a creamier texture, you can substitute coconut milk with half-and-half. Make sure your chicken breasts are evenly sized for uniform cooking.

Nutrition

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