Creamy Spinach Artichoke Chicken Skillet

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Creamy Spinach Artichoke Chicken Skillet

Chicken breast covered in spinach artichoke sauce in skillet and garnished with red pepper flakes

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!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4-6
Calories: 352
Author: Abbey Blackwell

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
For the creamy sauce:

1 tablespoon ghee
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 teaspoon garlic powder
1 teaspoon basil
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


  • 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.
  • Wash skillet out to remove brown bits. In the same skillet, 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.

Calories: 352kcal | Carbohydrates: 10g | Protein: 28g | Fat: 23g | Cholesterol: 93mg | Sodium: 121mg | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 15mg |