Recipe: Spinach Artichoke Chicken Skillet

In the spirit of rich and flavorful seasonal dishes, this recipe highlights a few familiar favorites in a whole new way. Chicken paired with spinach and artichokes, topped with a creamy coconut sauce take dinnertime comfort food to the next level.

Artichokes can be cooked whole, but the easiest way to enjoy the soft and flavorful artichoke heart is to buy them canned. The hearts have a sweet and tangy taste and are high in fiber, vitamins, minerals, and antioxidants. They pair well with the creamy coconut milk sauce, complemented by ghee and flavored boldly with garlic, onion, and a bright pop of lemon.

The ghee, aka clarified butter, has the water and milk solids removed, making it better suited for those with lactose intolerance. Ghee also has a higher smoke point, meaning it can withstand higher temperatures before smoking or burning. This makes it a versatile alternative to traditional butter for high-heat cooking.

Consider pairing this chicken and tasty sauce with your choice of starch (we recommend golden potatoes) to make it a complete Plate Method meal!

Spinach Artichoke Chicken Skillet

Serves 4

Ingredients

Chicken

• 1 Tbsp chopped fresh basil leaves
• 1 Tbsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 boneless, skinless, chicken breasts (about 2 lb)
• 1 Tbsp avocado oil

Sauce

• 1 Tbsp ghee
• 1 tsp minced garlic from jar (or 2-3 garlic cloves, minced)
• 1 small yellow onion, finely chopped
• 1/4 C chicken broth
• 13.5 oz can full-fat coconut milk, unsweetened
• 1/2 lemon, juiced (approximately 1 Tbsp)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp arrowroot starch
• 2 Tbsp water
• 14 oz can quartered artichoke hearts, drained, rinsed, and roughly chopped
• 2 C fresh spinach (or more if you’d like more greens in your dish)

Directions

1. In a small bowl, mix basil, garlic powder, salt, and black pepper. Season chicken breasts on both sides with the spice mixture.
2. Heat oil in a large skillet on the stovetop over medium heat. Cook chicken 6-8 minutes per side or until cooked to 165°F. Transfer cooked chicken to a plate.
3.  To the skillet, add ghee and melt, gently stirring to remove the flavorful caramelized bits from the bottom of the pan.
4. Add minced garlic and chopped onions. Sauté over medium heat, stirring occasionally, until fragrant, 1-2 minutes.
5. For the sauce, add chicken broth, coconut milk, lemon juice, salt, and pepper to a medium bowl.  Whisk thoroughly to combine. Add this mixture to the skillet with garlic and onions.
6. In the same bowl used for the sauce liquids, whisk arrowroot powder and water together until dissolved. Add this mixture to the pan with the sauce and stir well to incorporate. Reduce the heat to low-medium. Simmer 2-3 minutes or until the sauce thickens. Reduce heat to low.
7. Add artichoke hearts and spinach to the skillet, stirring them into the sauce. Return the chicken breasts to the skillet. Spoon sauce over the chicken.
8. Plate and serve hot, paired with your choice of starch.

Swaps

• For the fresh basil: 1 tsp dried basil or Italian seasoning
• For the avocado oil: olive oil, butter, or ghee
• For the ghee: avocado oil, olive oil, coconut oil, or butter
• For the chicken broth: vegetable broth or ok to omit
• For the arrowroot starch: cornstarch, tapioca starch, potato starch, or rice flour

Recipe modified from: https://thehealthyconsultant.com/spinach-artichoke-chicken-skillet-paleo-whole30-keto/