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Creamy spinach artichoke chicken skillet served with fresh herbs

Creamy Spinach Artichoke Chicken Skillet

A creamy, dreamy chicken dish that combines tender chicken breasts with vibrant spinach and artichokes in a velvety sauce, perfect for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 small-medium boneless skinless chicken breasts or 2 large, halved Chicken breasts should be thin for even cooking.
  • 1 tablespoon basil
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons ghee (or olive oil) Used for sautéing the chicken.
For the Sauce
  • 3 cloves garlic, minced Fresh garlic is preferred.
  • 1 yellow onion finely chopped
  • 1/4 cup chicken broth Can use vegetable broth for a lighter flavor.
  • 1 can unsweetened full-fat coconut milk (13.5-ounce) Gives creaminess to the sauce.
  • 1/2 lemon Juice of Freshly squeezed for best flavor.
  • 1 tablespoon arrowroot starch Use for thickening the sauce.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can quartered artichoke hearts (14-ounce), drained and chopped
  • 2 cups packed spinach
  • to taste Red pepper flakes, for garnish Add for an extra kick.

Method
 

Preparation
  1. Season the chicken breasts on both sides with basil, garlic powder, salt, and black pepper.
  2. Heat ghee (or olive oil) over medium heat in a skillet.
  3. Sauté the chicken breasts for 6-8 minutes on each side. Transfer to a plate and set aside.
Cooking
  1. In the same skillet, melt more ghee over medium heat. Add garlic and onions, sautéing for 1-2 minutes.
  2. Pour in the chicken broth, coconut milk, lemon juice, arrowroot, salt, and pepper. Whisk together.
  3. Simmer for 2-3 minutes until the sauce thickens, then lower the heat.
  4. Stir in artichoke hearts and spinach. Return chicken to the skillet, spooning the sauce over it.
  5. Garnish with red pepper flakes. Serve hot!

Notes

This dish keeps well in the fridge for 3-4 days. Store in an airtight container. Can be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of chicken broth if the sauce thickens.