Creamy Coconut 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.
Ingredients
For the Chicken
- 4 pieces 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
For the Sauce
- 1 tablespoon ghee or olive oil for sauce
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1/4 cup chicken broth low-sodium preferred
- 1 can unsweetened full-fat coconut milk (13.5-ounce) Thai Kitchen recommended
- 1/2 pieces lemon, juice
- 1 tablespoon arrowroot starch thickener
- 1/2 teaspoon salt for sauce
- 1/4 teaspoon black pepper for sauce
- 1 can quartered artichoke hearts, drained and chopped (14-ounce)
- 2 cups fresh spinach, packed
- Red pepper flakes for garnish (optional)
Instructions
Preparation
- 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 for 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 for 1–2 minutes until fragrant and the onion is translucent—don’t brown too much or it will darken the sauce.
Cooking
- 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 for 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 for 1–2 minutes to meld flavors. Finish with a pinch of red pepper flakes if you like heat. Serve hot.
Notes
Best 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.