You might think chicken meals are boring but this one will change your mind . The Spinаch Artichoke Chicken Skillеt is easy , and tastes creamy and good. It cooks in one pan so you dont need many dishes making cleanup a breeze .
This recipe works for many diets like Paleo Whole30 and Keto . It uses whole foods so you can stick to your plan and still enjoy the meal . No grains dairy or added sugar means it feels light and healthy .
Benefits of Spinach Artichoke Chicken
The Spinach Artichoke Chicken Skillet is not just tasty ; it also brings healthy perks from spinach artichokes and chicken .
Nutritional Value of Spinach
Spinach gives vitamins A C and K and several B vitamins too . It also has iron magnesium and manganese . The antioxidants in spinach helps fights cell damage , and might lower swelling .
Health Benefits of Artichokes
Artiсhokes taste great and have a lot of fiber . They help your digestion and make you feel full . They may also help keep cholesterol in check and support your liver .
Chicken as a Protein Source
Chicken breast is a top lean protein . It helps build muscles and keeps you full longer . Its good for your metabolism and gives energy all day .
Ingredients List
To make this skillet you need:
- Chicken breast (boneless and skinless)
- Fresh spinach (or frozen)
- Canned artichokes in water , drained
- Cream cheese (or dairy-free for Whole30)
- Garlic (minced)
- Onion (chopped)
- Olive oil or ghee
- Nutritional yeast (optional)
- Salt and pepper to taste
- Parmesan cheese (optional for Keto)
Directions
- Heat a skillet over medium heat with some oil .
- Add onion and garlic then cook until soft .
- Put chicken in pan and cook 6 to 7 minutes each side or until done .
- Stir in spinach and artichokes cook 3 or 4 minutes till spinach wilts .
- Add cream cheese and stir till sauce is creamy .
- Season with salt and pepper , sprinkle nutritional yeast or parmesan if you like .
Additional Serving Suggestions
- Serve over cauliflower rice for a low-carb meal .
- Pair with a fresh salad dressed in olive oil and lemon .
- Add roasted veggies like zucchini or bell peppers .
Store leftovers in an airtight container in the fridge up to three days . Reheat in a skillet or microwave until hot .
FAQ Section
Is this recipe compliant with Whole30?
Yes , just use a dairy-free cream cheese that is Whole30 approved .
Can I make this dish dairy-free?
Absolutely ! Swap regular cream cheese for a dairy-free version .
How can I make this recipe vegetarian?
Replace chicken with chickpeas tofu or tempeh . Season well so it tastes great .
What can I serve with Spinach Artichoke Chicken?
Try roasted sweet potatoes grilled asparagus or any seasonal veggies .
How long will leftovers last?
Leftovers keep in the fridge up to three days . Reheat gently on the stove or in the microwave .
Conclusion
Enjoy this creamy Spinach Artichoke Chicken Skillet for a quick healthy meal that fits Paleo Whole30 and Keto . It’s full of flavor and easy to make , perfect for weeknight dinners or meal prep .
References and Further Reading
- "The Whole30: The 30-Day Guide to Total Health and Food Freedom" by Melissa Hartwig Urban
- "Keto Clarity: Your Definitive Guide to the Benefits of a Low-Carb, High-Fat Diet" by Jimmy Moore
- "The Paleo Solution: The Original Human Diet" by Robb Wolf
Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto)
Equipment
- 1 large skillet
- 1 cutting board
- 1 set measuring cups and spoons
- 1 wooden spoon or spatula
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can artichoke hearts 14 oz, drained and roughly chopped.
- 5 cups fresh spinach
- ½ cup full-fat coconut milk Or cashew cream for a nut-free option.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
- 1 pieces lemon Juice of 1 lemon (about 2 tablespoons).
Instructions
- Heat the olive oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt, pepper, onion powder, and garlic powder.
- Once the oil is hot, add the chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the chopped artichoke hearts to the skillet and cook for another 2 minutes, stirring occasionally.
- Gradually add the fresh spinach to the skillet, stirring until it wilts. This should take about 2-3 minutes.
- Pour in the coconut milk, stirring to combine. Allow the mixture to simmer for another 2-3 minutes until the sauce thickens slightly.
- Slice the cooked chicken breasts and return them to the skillet, stirring to coat them in the sauce. Add lemon juice for brightness, and adjust seasoning with additional salt and pepper if needed.
- Serve warm, garnished with extra lemon if desired.
