Creamy and Flavorful Spinach Artichoke Chicken Skillet
If you love the creamy, tangy flavors of spinach artichoke dip, you’re going to adore this Spinach Artichoke Chicken Skillet. This dish combines tender, perfectly seasoned chicken breasts with a rich, coconut milk-based sauce that’s infused with garlic, onion, and lemon. Best of all, this one-pan meal comes together in just 30 minutes, making it perfect for busy weeknights while still feeling indulgent and hearty.
Why You’ll Love Spinach Artichoke Chicken Skillet
This recipe takes classic spinach artichoke flavors and turns them into a satisfying main dish that’s both creamy and nourishing. The coconut milk sauce is rich without being too heavy, and it’s packed with nutrient-dense ingredients like spinach and artichokes. The simplicity of the skillet method means fewer dishes to clean, while the bold flavors make this a dish you’ll want to make over and over again. Whether you’re cooking for family or friends, this meal is bound to impress!
Ingredients:
For the Chicken:
- 4 small-medium boneless, skinless chicken breasts (or 2 large halved)
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon ghee (or olive oil)
For the Creamy Sauce:
- 1 tablespoon 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 sea 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
Directions:
1. Prepare and Cook the Chicken:
- Season the Chicken:
Season both sides of the chicken breasts with dried basil, garlic powder, sea salt, and black pepper. This gives the chicken a fragrant, savory crust that pairs perfectly with the creamy sauce. - Sear the Chicken:
Heat 1 tablespoon of ghee or olive oil over medium heat in a large skillet. Add the seasoned chicken breasts and sauté for 6-8 minutes per side, until fully cooked and golden brown. Once done, transfer the chicken to a plate and set aside.
2. Make the Creamy Sauce:
- Sauté Garlic and Onion:
In the same skillet, add another tablespoon of ghee or olive oil. Sauté the minced garlic and finely chopped onion over medium heat for 1-2 minutes until they become fragrant and softened. - Create the Creamy Sauce:
Stir in the chicken broth, coconut milk, lemon juice, arrowroot starch, sea salt, and black pepper. Whisk until everything is well combined and smooth. Allow the sauce to simmer for 2-3 minutes, until it begins to thicken slightly.
3. Add Spinach and Artichokes:
- Cook the Vegetables:
Reduce the heat to low and stir in the chopped artichoke hearts and spinach. Cook for 1-2 minutes, just until the spinach wilts and the artichokes are warmed through.
4. Bring It All Together:
- Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach and artichoke sauce. Spoon the sauce over the chicken to coat it in all the delicious flavors. - Garnish and Serve:
Garnish the dish with red pepper flakes for a touch of heat, then serve hot. This dish is perfect on its own or paired with a side of rice, quinoa, or crusty bread.
Notes:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: 420 kcal per serving
- Servings: 4 servings
A Quick and Elegant Dinner Option
This Spinach Artichoke Chicken Skillet is a wonderful, easy-to-make dinner that feels both elegant and comforting. The combination of tender chicken, fresh spinach, and artichokes, all wrapped up in a creamy, lemony coconut milk sauce, is sure to become a new favorite in your dinner rotation. It’s a great way to enjoy bold, satisfying flavors while keeping the meal light and nutritious.
Spinach Artichoke Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Spinach Artichoke Chicken Skillet is a one-pan wonder that delivers a creamy and rich dish bursting with flavor. The tender chicken breasts are cooked to perfection and bathed in a luxurious sauce made with coconut milk, garlic, and lemon juice. The addition of artichoke hearts and wilted spinach brings a delightful freshness and texture to the dish.
Ingredients
For the Chicken:
4 small-medium boneless, skinless chicken breasts (or 2 large halved)
1 tablespoon dried basil
1 tablespoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon ghee (or olive oil)
For the Creamy Sauce:
1 tablespoon 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 sea 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
Season the chicken breasts on both sides with dried basil, garlic powder, sea salt, and black pepper.
Heat 1 tablespoon of ghee or olive oil over medium heat in a skillet. Sauté the chicken breasts for 6-8 minutes per side, until cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, add another tablespoon of ghee or olive oil (remove any dark brown bits if necessary). Sauté the minced garlic and finely chopped onion over medium heat for 1-2 minutes until fragrant.
Stir in the chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and black pepper. Whisk until well combined. Let the sauce simmer for 2-3 minutes, until it begins to thicken.
Reduce the heat to low and stir in the chopped artichoke hearts and spinach. Cook for 1-2 minutes, just until the spinach wilts.
Return the cooked chicken breasts to the skillet and spoon the creamy spinach and artichoke sauce over the chicken.
Garnish with red pepper flakes and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420