Name: Spinach Artichoke Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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); 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

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

Scale

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