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Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto)

This Spinach Artichoke Chicken Skillet is a delicious and healthy one-pan meal that combines tender chicken, creamy spinach, and artichokes. Perfect for your Paleo, Whole30, and Keto diets, this dish is both satisfying and nutritious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 325 kcal

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.

Notes

You can substitute chicken thighs for the breasts for a richer flavor.
Feel free to add extra vegetables like bell peppers or zucchini for more variety.
For a dairy-free option, use the coconut milk or cashew cream as recommended.