Spinach Artichoke Chicken Skillet
A comforting one-pan meal with creamy coconut sauce, tender chicken, and vibrant spinach and artichokes, compliant with Paleo, Whole30, and Keto diets.
I make this skillet on busy weeknights when everyone wants something comforting but quick. It hits the creamy-spinach-artichoke craving without dairy, fits Paleo/Whole30/Keto plans, and comes together in one pan. The sauce is coconut-milk–based, silky from arrowroot, and brightened with lemon so the dish never feels heavy. If you like skillet-style chicken, you might also enjoy this Creamy Mediterranean Chicken Skillet for another fast family meal.
Why you’ll love this dish
This skillet strikes a rare balance: rich and comforting, yet compliant with Paleo, Whole30, and Keto guidelines. It’s great for:
- Weeknight dinners when you want something impressive with minimal fuss.
- Meal-prep—reheats well and keeps flavors intact.
- Low-carb or dairy-free diets that still crave a creamy texture.
How this recipe comes together
Quick overview (so you know what to expect):
- Season and sear chicken until golden and cooked through. Remove to rest.
- Sauté garlic and onion in the same skillet to capture those fond flavors.
- Whisk in chicken broth, coconut milk, lemon, and arrowroot; simmer until the sauce thickens.
- Add artichokes and spinach, nestle the chicken back in, and spoon the sauce over everything.
This sequence keeps the pan flavorful while letting the sauce thicken without overcooking the greens.
What you’ll need
- 4 small–medium boneless skinless chicken breasts (or 2 large, halved)
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 1 teaspoon sea salt (for chicken)
- 1/2 teaspoon black pepper (for chicken)
- 1 tablespoon ghee or olive oil (for searing)
- 1 tablespoon ghee or olive oil (for sauce)
- 3 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1/4 cup chicken broth (low-sodium preferred)
- 1 (13.5-ounce) can unsweetened full-fat coconut milk (Thai Kitchen recommended)
- Juice of 1/2 lemon
- 1 tablespoon arrowroot starch (thickener)
- 1/2 teaspoon salt (for sauce)
- 1/4 teaspoon black pepper (for sauce)
- 1 (14-ounce) can quartered artichoke hearts, drained and chopped
- 2 cups packed fresh spinach
- Red pepper flakes, for garnish (optional)
Ingredient notes and substitutions:
- Ghee keeps things Paleo/Whole30 friendly; use olive oil if you prefer.
- Arrowroot thickens the sauce without cloudiness; tapioca starch works as a substitute. Avoid cornstarch for strict Paleo.
- If you’re not dairy-free, a splash of heavy cream can replace coconut milk, but that changes the diet profile.
In another oven-baked version of the recipe, you’ll find similar flavors adapted for a casserole format: Healthy Spinach Artichoke Chicken Bake.
Step-by-step instructions
- Season the chicken on both sides with basil, garlic powder, sea salt, and black pepper.
- Heat 1 tablespoon ghee or oil in a large skillet over medium heat. When hot, add the chicken. Sear 6–8 minutes per side until golden and the internal temperature reaches 165°F (about 74°C). Transfer chicken to a plate and tent loosely with foil to rest.
- In the same skillet, wipe out any excessively dark bits. Add the remaining tablespoon of ghee or oil over medium heat.
- Add minced garlic and chopped onion. Sauté 1–2 minutes until fragrant and the onion is translucent—don’t brown too much or it will darken the sauce.
- Pour in the chicken broth. Add the coconut milk, lemon juice, arrowroot starch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth.
- Bring to a gentle simmer and cook 2–3 minutes, whisking occasionally, until the sauce thickens and coats the back of a spoon. Reduce heat to low.
- Stir in the chopped artichoke hearts and packed spinach. Cook just until the spinach wilts, about 1–2 minutes.
- Return the chicken to the skillet. Spoon sauce over each piece and simmer 1–2 minutes to meld flavors. Finish with a pinch of red pepper flakes if you like heat. Serve hot.
Creamy Coconut Spinach Artichoke Chicken Skillet
- Prep
- 10 MIN
- Cook
- 20 MIN
- Total
- 30 MIN
- Serves
- 4
01Ingredients
For the Chicken
For the Sauce
02Method
- Preparation
- Cooking
Tap a step when it's done. The next one lights up.
0 OF 8 DONE03Recipe notes
- 01Best enjoyed with keto-friendly sides like cauliflower mash or roasted asparagus. For a heartier meal, serve over zucchini noodles or riced cauliflower. Refrigerate leftovers within 2 hours and store for up to 3–4 days.
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Best ways to enjoy it
- Plate the chicken with a generous spoonful of sauce and artichokes over the top.
- Keto-friendly sides: cauliflower mash, roasted asparagus, or sautéed mushrooms.
- Paleo/Whole30 pairings: roasted root vegetables or a simple mixed greens salad dressed in olive oil and lemon.
- For a heartier meal, serve over zucchini noodles or riced cauliflower. Plating tip: add a lemon wedge for brightness and scatter microgreens or chopped parsley for color.
Storage and reheating tips
Refrigeration: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
Reheating: Warm on the stove over low heat, stirring occasionally. Add a splash of broth or water if the sauce has thickened too much. Alternatively, cover and reheat in a 325°F oven until warmed through.
Freezing: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: coconut milk may separate slightly after freezing; whisk vigorously or heat gently to reincorporate.
Food safety note: always reheat to at least 165°F (74°C) when serving from refrigerated leftovers.
Creative twists
- Lemon‑Herb: Add 1 teaspoon fresh chopped rosemary or thyme for a woodsy note.
- Sun‑dried tomato: Stir in chopped sun-dried tomatoes for sweet-tart depth (low-carb friendly).
- Cheesy swap (not Whole30/Paleo): Stir in 1/4 cup grated Parmesan at the end for a richer, creamier finish.
- Vegetable-forward: Double the spinach and add sliced mushrooms or kale for more veg.
- Spicy: Use smoked paprika and extra red pepper flakes for a smoky heat.
Helpful answers
How long does this take from start to finish?
A: About 25–30 minutes total: 10–16 minutes to sear the chicken and 10–14 minutes to make the sauce and finish the dish.
Is this recipe Whole30 compliant?
A: Yes, with ghee and full-fat coconut milk and no added sweeteners, the recipe fits Whole30 (omit Parmesan or dairy swaps).
Can I use frozen chicken breasts?
A: Thaw fully before cooking. Searing partially frozen chicken leads to uneven cooking. For speed, slice thawed chicken into cutlets to reduce sear time.
What if I don’t have arrowroot?
A: Tapioca starch will work in a pinch. Cornstarch is not Paleo but will thicken if you’re not following Paleo/Whole30 rules.
Can I double the recipe?
A: Yes—use a large skillet or sauté pan. Don’t overcrowd when searing; work in batches if necessary.
Conclusion
If you want another one-pan, compliant option with similar cozy flavors, see the detailed notes in One-Skillet Spinach Artichoke Chicken {Whole30, Keto}. For a different spin, try my Spinach Artichoke Chicken.
Skillet Dinners
Skillet Dinners
Skillet Dinners
