Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto)
This Spinach Artichoke Chicken Skillet is a delicious and healthy meal that fits within Paleo, Whole30, and Keto dietary guidelines. It combines tender chicken with creamy spinach and artichokes for a satisfying dish that can be made in a single skillet, making clean-up a breeze.
Equipment
- 1 large skillet
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- ½ cup coconut milk (full fat) Can substitute with any other dairy-free milk.
- ½ cup shredded dairy-free cheese Optional for paleo.
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
- fresh parsley for garnish Optional.
Instructions
- Slice the chicken breasts into bite-sized pieces and season with salt, pepper, onion powder, and garlic powder.
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken to the skillet, cooking for about 6-8 minutes until browned and fully cooked, stirring occasionally.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- Stir in the chopped artichoke hearts and coconut milk. Mix well and allow to simmer for about 5 minutes.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. If using dairy-free cheese, stir it in at this point until melted and well combined.
- Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
Notes
You can substitute the coconut milk with any other dairy-free milk of your choice. For added flavor, consider adding red pepper flakes for some heat. Serve this skillet dish over cauliflower rice or zucchini noodles for a complete low-carb meal.