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Spinach Artichoke Chicken Skillet Recipe

Spinach Artichoke Chicken Skillet

A delicious and creamy chicken skillet that's perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Skillet

Method
 

  1. 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.
  2. 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.
  3. 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

This dish is best served hot and can be paired with a side of rice or pasta for a complete meal. The creamy coconut sauce complements the chicken and vegetables perfectly.