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This spinach artichoke chicken skillet is made with tender seared chicken breast, covered in a creamy, dairy-free spinach and artichoke sauce. It’s an easy, low carb, 30 minute weeknight dinner for all the spinach artichoke dip lovers! Paleo, Whole30, & Keto too!
If you’re a spinach artichoke dip lover, this healthy spinach artichoke chicken will be your new obsession!
Not only does it have healthier ingredients than traditional spinach and artichoke dip, but it only takes less than 30 minutes to make.
Traditional spinach and artichoke recipes contain all types of different cheeses, sour cream, and mayonnaise. However, this recipe is dairy free because most of my audience (including me!) doesn’t tolerate dairy.
I used coconut milk to replace the dairy in this recipe, and if you want a ‘cheesy’ flavor feel free to add nutritional yeast.
Let’s Talk Ingredients
As you know, I’m an ingredient stickler. I research products and ingredients to death, and I make sure the healthier substitutes are just as good as the traditional-unhealthy version of the recipe.
- Boneless skinless chicken breast- buy pasture-raised, organic chicken. It’s honestly hard finding this at the grocery stores, unless you have access to a Whole Foods, or another health grocer. I recommend finding a local farmer to provide you with pasture-raised chicken, or ordering online at ButcherBox.
- Chicken broth– I recommend buying organic chicken broth. You could also use organic bone broth. I love the Thrive Market brand, Kettle and Fire, or Bare Bones.
- Coconut milk– Make sure to buy coconut milk, and not coconut cream. I love the Thrive Market brand, Thai Kitchen or Native Forest.
- Arrowroot starch/flour- I use Bob’s Red Mill arrowroot starch. You could also use tapioca flour to thicken the sauce, or leave it out if you want a more runny sauce.
- Quartered artichoke hearts– canned artichoke hearts are pretty expensive, so choose wisely! I recommend buying quartered artichoke hearts, but you could also buy regular artichoke hearts and chop them up further.
- Spinach– buy organic spinach as it is highly sprayed with pesticides. Spinach is on the EWG dirty dozen list. You could also use kale with this recipe, but it may take longer to wilt in the skillet.
How To Make Spinach Artichoke Chicken In A Skillet
1. Season Chicken Breasts
Season the chicken breasts on both sides with the basil, garlic powder, sea salt, and black pepper.
2. Pan Sear Chicken Breasts
Saute chicken breast on each side for 6-8 minutes. For small chicken breast cook for 6 minutes, and for large, thick chicken breast cook for 8 minutes. Chicken breast should be at a temperature of 165 degrees when fully cooked through.
Transfer cooked chicken to a plate when done cooking.
3. Simmer Sauce
In the same skillet, saute garlic and onions. Add the chicken broth, coconut milk, lemon juice, and arrowroot starch.
Whisk together the sauce mixture, and let it simmer for 2-3 minutes, or until the sauce is thickened to your liking.
4. Stir in Artichokes and Spinach
Stir in the chopped artichokes and spinach. Continue stirring until spinach has wilted.
5. Spoon Sauce Over Chicken
Return the chicken breast to the skillet and spoon the sauce over the chicken. Serve hot!
How To Serve Cream Spinach Artichoke Chicken?
Serve this delicious and creamy spinach artichoke chicken with asparagus, or broccoli. You could also serve it over white rice, a bed of mixed greens or gluten-free pasta.
Can I Meal Prep This Recipe?
This recipe is perfect for meal prep for macros! Place a chicken breast in a glass meal prep container, and spoon the sauce over it. Store it in the fridge for up to 5 days.
How To Reheat Spinach Artichoke Chicken?
Reheating spinach artichoke chicken is easy, and it still taste amazing the next day!
Reheat in a microwave safe glass container until chicken is warmed through. You can also warm it in a skillet, but be careful to not overheat the chicken breast, as it can dry out.
More Spinach Artichoke Recipes:
- Spinach Artichoke Spaghetti Squash Boats with Chicken (Paleo, Whole30, Keto)
- Dairy Free Spinach Artichoke Dip (Paleo, Whole30, Keto)
Creamy Spinach Artichoke Chicken Skillet (Paleo, Whole30, Keto)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.7 from 38 reviews
- Author: Abbey Blackwell
- Total Time: 25 minutes
- Yield: 4-6 1x
Description
This spinach artichoke chicken skillet is made with tender seared chicken breast, covered in a creamy, dairy-free spinach and artichoke sauce. It’s an easy, low carb, 30 minute weeknight dinner for all the spinach artichoke dip lovers! Paleo, Whole30, & Keto too!
Ingredients
Units Scale
For the chicken breast:
- 4 small-medium boneless skinless chicken breast or 2 large halved
- 1 tablespoon 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, (I recommend Thai Kitchen 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, garnish
Instructions
- Season the chicken breast on both sides with basil, garlic powder, salt and black pepper. Heat oil over medium heat in skillet. Sauté chicken breast on each side for 6-8 minutes. Transfer cooked chicken breast to a plate.
- In the same skillet (just remove the brown bits left if they’re too dark), over medium heat, melt ghee. Add garlic and onions, and sauté over medium heat for 1-2 minutes.
- Add the chicken broth, coconut milk, lemon juice, arrowroot, salt, and pepper to the skillet. Whisk together. Simmer for 2-3 minutes or until sauce thickens. Reduce heat to low. Stir in artichoke hearts and spinach. Return the chicken to the skillet, and spoon the sauce over the chicken. Garnish with red pepper flakes. Serve hot.
Notes
- *Optional add-ins: mushrooms, nutritional yeast (adds a cheesy flavor), cherry tomatoes, sun dried tomatoes, bacon, or freshly grated Parmesan cheese (not dairy free).
- Sauté 6 minutes on each side for thinner chicken breast, and 8 minutes for thicker chicken breast.
- I’ve found that Thai Kitchen Coconut Milk or Thrive Market Coconut Milk work best for this recipe. If you aren’t a fan of coconut milk, try unsweetened cashew milk or cashew cheese.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 352
- Sugar: 1.9 g
- Sodium: 121 mg
- Fat: 23.1 g
- Carbohydrates: 10 g
- Protein: 28.4 g
- Cholesterol: 93.1 mg
Share Your Thoughts
I just made this for dinner and it was sooooo delicious!!! Thank you so much for the recipe!
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So glad you enjoyed it, Elise!
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A new whole 30 staple for us! This was SO good! So flavorful! Thanks for the recipe!!!
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Glad you enjoyed these, Amy!
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My husband and I absolutely loved this recipe!
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That’s awesome, Michelle!
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Turned over very good!
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That’s great, Brandi!
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Absolute loved this recipe! I added sun dried tomatoes and I accidentally added a whole can instead of a 1/4 cup of chicken broth. I added extra corn starch and served it over pasta! So yummy
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Always feel free to improvise!
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Make this!! It is so delicious! I added nutritional yeast to mine. Even my husband, who dislikes the majority of dairy-free/coconut milk dishes, loves it and wants it in our weekly rotation!
It is a favorite at our house!
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Amazing! So glad to hear that, Sara.
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I was really skeptical of this recipe but am floored with how creamy and delicious it is! There is so much flavor! I included baby bella mushrooms which was a no brainer addition. I used the reco of other reviews to cut the chicken into chunks – highly recommend! I served it over noodles. Absolutely delicious! Was fantastic reheated for leftovers (I meal prep every week so that is key in a recipe).
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That’s great to hear Erica!!
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Chop up chicken breasts
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Great non-dairy option! It didn’t taste like coconut. I used the nutritional yeast and added an extra cup or more of spinach because I love spinach. Not a lemon or red pepper fan, so skipped those.
This is one of the first times an internet recipe had an accurate preparation time listed – got it done in 30 minutes, including the time it took to thaw the chicken.Reply
How much nutritional yeast did you use?
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This was good but I’m going to add vegan cream cheese to this next time.
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Never ever wash out a pan after searing/cooking meat. That’s the flavor
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Agreed haha! Removing it from the instructions
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Just tried this, added some currey powder and it was great!! Thank you!
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This has become a go to in our dinner rotation. The ingredients are pantry and fridge staples, it’s straightforward and comes together quickly and easily.
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Yum! I mad this for dinner tonight and loved it. I didn’t wash the pan after cooking the chicken and it added a lot of flavor. Next time I want to add in mushrooms and sun dried tomatoes.
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Delicious! I had fresh mushrooms and thought of adding them, saw your tip after I made the dish. So tasty, I’ll definitely make again.( I didn’t rinse out the pan after cooking the chicken.)
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Holy smokes, Batman! This was easy and *amazing*. I sliced the breasts before adding them back to the skillet. I only wish I had pounded the chicken as some pieces were a little tough (which is a problem with my chicken, not the recipe). We have leftovers, which makes me reallllly happy.
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Awesome, glad you loved it!
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I was excited to try this recipe and it did not disappoint!
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This was fabulous !! I added mushrooms as well to the recipe and that was a nice touch.
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Absolutely delicious!!
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Thank you SO much for this recipe! I’m just starting a lifestyle change and this dish may save me! I made exactly as in the recipe with no changes. I think the key for the sauce is to make sure to get the canned coconut milk in the aisle and not the coconut milk in the milk section. I almost made this mistake but thanks to the other reviewers did not!
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Would this reheat for a week meal prep?
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This was truly a 10/10 ! Husband rated it a 10 as well! Can’t wait to make this more!! Added bacon which was great but I’m sure the original recipe even without bacon is wonderful!! Also sautéed it longer and added more arrowroot starch/flour to make the sauce thicker 🙂👍🏼
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Thanks for the recipe. It was very good. I will make this again soon. Chicken can be dry, but this cream sauce makes it nice and tender and delicious.
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This was a no from me.. just did not taste very good. Not sure if its the canned artichokes or what, had a bland, almost metallic flavor. I did follow the recipe to the letter. Maybe would recommend using fresh artichoke instead of canned. But also the seasonings were not very good together.
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Wonderful dish! New family favorite. My fiance and her daughter couldn’t get enough. Served it over Jasmine rice. Served leftovers over a bed of baby spinach. I did add 8 oz of portobello mushrooms, which I sautéed with the onions and garlic.
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Planning to make this week, can I use coconut cream instead of milk?
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Absolutely delicious! I will definitely be making this again!
One question, my sauce never thickened..I’m really not sure what I did wrong! I used corn starch instead of arrowroot because that’s what I had. I mixed all the liquid ingredients with the starch before putting them in the pan to save time..so I did this while the chicken was cooking. I wonder if that could be my problem? I want to make this again and do it right! The flavor was still perfect and amazing, but was much runnier than I was expecting. I also tried adding some starch paste after it had been simmering awhile without thickening and that didn’t even do the trick! I welcome any suggestions for next time!
I definitely think this was an error on my end and not with the recipe 😛Reply
Corn starch worked for me.
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Delicious!
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Wondering if I can use potato starch instead of arrowroot starch? It’s just what I have on hand?
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If using fresh artichokes instead of canned, do they need to be prepared a certain way before using?
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I just made this for my husband who is not dairy free and he absolutely loved it! It’s so fresh and I love the hint of lemon, it really brings it all together! This will definitely be a weekly meal.
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I have been looking for low fat and low carb meals to make for me and my husband. We both need to loose a little quarantine weight!! This dish looks like something we both would love. I’m def making this one tonight!! Love to get your help with my fitness and weight goal!
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I’m allergic to dairy and coconut. Is there another substitution for coconut milk that you are aware of?
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I read in the earlier comments that she recommended cashew milk or cashew cheese
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This was amazing!!!! Such great flavors and very easy recipe!
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Delicious! Whole family loved it.
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Can you substitute oat milk for the coconut milk?
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Hi Melissa,
I have not tried that variation. I would recommend cashew or almond milk over oat milk though. Let me know how it goes!Reply
Sooooo I accidentally bought Curry coconut milk and it was actually still super good lol. I put it over cauliflower rice
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Wow…Love Love this!! I never leave reviews but had to stop and give praise for this,The different flavors are incredible!!!
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I’m so glad you loved it and really appreciate you leaving a comment!
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So good! This is my second time making this! I am going to have to try some more of your recipes. Thank you!
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This was a big hit! I served it over pasta for my toddlers, who both cleaned their plates. My husband said several times, let’s put this in the rotation. I’m excited to add mushrooms or sundried tomatoes next time. I thought the sauce wasn’t quite thick enough; maybe I didn’t cook it long enough? Or I used arrowroot powder instead of arrowroot starch; is there a difference?
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Hi Liz! So glad you loved it! Mushrooms and sun-dried tomatoes will be a fabulous addition. If the sauce wasn’t thick enough, I would definitely simmer the sauce longer until it is thickened to your liking. Arrowroot powder and starch are the same thing so you should be fine with that.
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I didn’t have arrow root so I just simmered a little extra. Diced the chicken up and put it in. Made a hearty soup! Yum!
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It was very good! Loved the lemon and coconut flavors. I cut up my chicken in bite sized pieces to make it easier for my children to eat. We all loved it!
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This is an incredible recipe! The flavor is amazing and I would add this as both a staple and something to prepare for guests.
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Very good. My husband doesn’t like artichokes and he liked this. I put it over spaghetti squash and it was very tasty.
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I made this a couple nights ago, and am having leftovers for lunch today.
I have never commented on a blog recipe, but I had to with this one. This is now one of my favorite meals I have ever made!!! It is SO good! And simple to make! I might even say it COULD BE better as leftovers.This will definitely be added to my fave rotation!
The only thing I changed- I didn’t add basil to the chicken. Only because I didn’t have it. I seasoned my chicken with Costco’s all purpose seasoning and a little bit of salt.
I will add basil next time though, because that sounds delish!Thank you so much for sharing this recipe! I have sent it to all of my family urging them to try it out as well. 🤗
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I’m so glad you loved it Brittany! Thank you for the review!
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This was SO good! Loved the hint of lemon with the light spice kick. So much flavor!
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I doubled the spinach, used a white onion instead of yellow, bc that’s all I had on hand, added a tablespoon of capers then served it over gluten free taglione pasta. It was a tasty, satiating meal that our family enjoyed after spending a couple hours boogie boarding.
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I doubled the spinach, used a white onion instead of yellow, bc that’s all I had on hand, and served it over gluten free taglione pasta. It was a tasty, satiating meal that our family enjoyed after spending a couple hours boogie boarding.
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Made this tonight. Used 2 packs of Costco Organic chicken breast and cut them in half. I did double the seasoning for the chicken since I had double the chicken. There was plenty of sauce for all the chicken. It was delicious and enough left over for another meal! Thank you! Thanks for the nutritional info since I am counting my macros!
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So happy you loved it Pam! Thanks for sharing!
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THIS IS SO GOOD!!!!! Served it with some brown rice and I can’t stop eating it! My husband loves it too!!!
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I found this recipe right after I had my baby and it kept me satisfied with breastfeeding… I was ALWAYS so hungry! It’s a hit around here! 🙂
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Yay! I’m so glad!
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This was amazing!! Super easy and so flavorful. Even my picky husband who hates anything healthy ate it. I served it with mashed potatoes. I will definitely make again!
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Love it! Thanks so much for leaving a review!
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Just tried this and it was great! Could it be frozen?
P.S. I loved the idea of adding mushrooms!Reply
Sure can! I will have to do another version with mushrooms!
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Very good. Different taste with the coconut milk!!
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This is a delicious recipe! The only change I made was avacado oil in place of ghee. Might try this with sun-dried tomatoes and mushrooms next time to for additional flavor punch.
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So yummy and easy to make!! I think I’d add mushrooms next time, and bacon like someone in the reviews suggested just to amp up the flavor even more. But we will for SURE make this again!! Adding to our faves.
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Yes! That would be soo good! So glad you loved it 🙂
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WOW I never leave reviews in general but this chicken skillet was INCREDIBLE. I am FOR SURE making this again for the ppl in my life to enjoy too
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I’m so happy you enjoyed it, and I appreciate you for leaving a review! Thank you so much Audrey 🙂
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This looks really good and I love spinach/artichoke dip. My concern is cholesterol. How can I make this delicious and use ingredients to cut down on the cholesterol in it? Thanks!
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Hi Amy!
Instead of the ghee I would use olive oil to cut down on the cholesterol. 🙂Reply
Too garlicky. Not enough WOW flavor.
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Hi, This sounds delicious. I plan to make it tomorrow. Could you please tell me if the canned artichoke hearts should be in water or marinated? Thank you
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Hi Christine,
You will need canned quartered artichoke hearts 🙂 They will have a little bit of water in the can/jar, depending on the brand, so make sure to drain the water out first. Let me know how it turns out!Reply
Wow this was delicious! Absolutely loved it 🙂
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I’m so glad you loved it! Thank you so much for taking the time to leave a review. It means a lot!
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This looks so good! Are there any substitutions for arrowroot starch?
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Hi Cindy,
You can try tapioca starch, or you could leave the starch out all together. It will still be good 🙂Reply
Hi! Coconut allergy over here…is there a potential substitute for the coconut milk? Do you think almond milk would work?
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Hi Kate,
You could try almond milk or cashew milk 🙂Reply
You could also try heavy cream or Greek yogurt if you tolerate dairy. I have not tried any of these but let me know how it goes!
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This looks delicious! Our family can’t do dairy, not even ghee yet. Is there a substitute that would work or can I just leave it out? Thanks!
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Hi Amanda,
I would do whatever oil you have on hand. Olive oil or coconut oil would work fine 🙂 Let me know how it goes!Reply
I used garlic infused olive oil
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I used some leftover bacon fat instead of grease. Added mushrooms. I will add bacon next time. Served over potatoes. It was a HUGE hit with my kids!
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Sounds delicious Deborah! So glad you enjoyed it. 🙂
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I would suggest not rinsing out the pan after cooking the chicken. Those little bits are packed with flavor. Deglaze the pan with a tiny bit of the chicken stock and then add your fat, onions and garlic.
Great recipe, it’s a keeper for sure.Reply
