This Spinach Artichoke Chicken Skillet is a tasty and healthy dish! Packed with tender chicken, fresh spinach, and artichokes, it’s creamy and full of flavor without the carbs.
It’s perfect for a quick weeknight dinner! I love how it all cooks in one pan—less mess for me to deal with later! Plus, it’s a hit with everyone, even the picky eaters. 😉
Key Ingredients & Substitutions
Chicken Thighs: I love using skin-on chicken thighs for their flavor and juiciness. Boneless chicken breasts can work too, but they might require less cooking time.
Artichoke Hearts: Canned artichoke hearts are convenient here, but frozen artichokes can also be used. Just thaw and drain them well before cooking.
Coconut Milk: Full-fat coconut milk gives the dish a lovely creaminess. If you’re not a fan, you can substitute with another dairy-free alternative like cashew cream or heavy cream if not following Whole30.
Fresh Spinach: Baby spinach is my go-to for its tender leaves. You can also use kale or Swiss chard if you prefer a heartier green.
How Do You Ensure Perfectly Cooked Chicken?
Getting your chicken just right is crucial. Here’s a method to make sure it’s cooked perfectly every time:
- Start with searing skin-side down to get that crispy texture—don’t rush this step.
- Cook on medium-high heat for about 5-7 minutes, then flip to finish cooking.
- Use a meat thermometer to check the internal temperature—165°F (74°C) is the sweet spot.
- Let the chicken rest a few minutes before serving to keep it juicy!
This technique ensures your chicken stays moist and flavorful in this delicious skillet dish!
Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto)
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skin-on chicken thighs (about 1.5 to 2 pounds)
- Salt and pepper, to taste
- 2 tablespoons olive oil or avocado oil
For The Sauce:
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup canned artichoke hearts, drained and quartered
- 5 ounces fresh spinach (about 5 cups packed)
- 1 cup canned coconut milk (full fat, for creaminess)
- 1/4 cup chicken broth (optional, for sauce consistency)
- 1 teaspoon dried Italian seasoning (or mix of dried basil, oregano, thyme)
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe will take you about 25-30 minutes total. You’ll spend around 10 minutes prepping and cooking the chicken, followed by another 15-20 minutes making the creamy sauce and letting everything meld together. It’s quick and packed with flavor!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with paper towels. This will help them get nice and crispy. Season both sides generously with salt and pepper.
2. Sear the Chicken:
Heat the olive oil in a large, heavy skillet over medium-high heat. When the oil is hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until they’re golden brown and crispy. Then, flip the chicken over and cook for another 4-5 minutes until almost cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Make the Sauce:
In the same skillet, add the diced onion. Sauté for about 3 minutes until it’s translucent. Then add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the Artichokes and Spinach:
Stir in the quartered artichoke hearts and let them warm through for about 2 minutes. Then, add the fresh spinach and cook until it’s wilted, which should take about 2-3 minutes.
5. Create the Creamy Sauce:
Pour in the coconut milk and optional chicken broth, stirring everything together well. Then add the Italian seasoning and crushed red pepper flakes (if using). Taste and season with salt and pepper as needed.
6. Combine and Simmer:
Return the chicken thighs to the skillet, nestling them into that creamy sauce. Lower the heat, cover the skillet, and let everything simmer for about 8-10 minutes. You want the chicken to be cooked through, reaching an internal temperature of at least 165°F (74°C).
7. Serve and Enjoy:
Once cooked, garnish with freshly chopped parsley to add a pop of color. You can serve this delicious chicken skillet warm on its own or over a bed of cauliflower rice if you’re looking for a keto-friendly option!
This creamy, flavorful skillet meal is a wonderful mix of artichokes, earthy spinach, and juicy chicken—perfect for those following Paleo, Whole30, or Keto diets. Happy cooking!
Can I Use Boneless Chicken Breasts Instead of Thighs?
Yes, you can use boneless chicken breasts, but be aware that they will cook faster than thighs. Adjust the cooking time accordingly; aim for about 4-6 minutes per side, ensuring they reach an internal temperature of 165°F (74°C).
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can use unsweetened almond milk or cashew cream for a dairy-free option. For a non-dairy option that’s not Whole30, heavy cream will work if you’re not adhering to the rules of that diet.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave, adding a splash of chicken broth if the sauce thickens too much.
Can I Add Other Vegetables?
Absolutely! Feel free to add other veggies like bell peppers, zucchini, or mushrooms for extra flavor and nutrition. Just adjust the cooking time slightly to ensure everything is cooked to your liking.