This Spinach Artichoke Chicken Skillet is a tasty one-pan meal! It’s packed with tender chicken, creamy spinach, and artichokes, making it both healthy and satisfying.
Trust me, this dish is a winner. I love how quick it is to prepare, and the best part? You can savor it without worrying about a big mess in the kitchen! 🍽️
Key Ingredients & Substitutions
Chicken Thighs: I love using skin-on thighs for flavor. They stay juicy and tender. If you prefer a leaner option, you can substitute them with boneless, skinless chicken breasts, but adjust cooking time as they cook faster.
Artichoke Hearts: Canned artichokes are perfect for this recipe. If you can’t find them, frozen artichokes work too! Just thaw and drain them well. Fresh artichokes are an option, but require more prep time.
Coconut Milk vs. Heavy Cream: For a creamy texture, I use full-fat coconut milk for dairy-free recipes. If you are not on Whole30, heavy cream adds richness too. Both will give a great texture, but taste may vary slightly.
Fresh Spinach: You can substitute fresh spinach with frozen spinach; just make sure to thaw and drain it fully to avoid excess water in your dish.
How Do I Get Perfectly Sautéed Garlic Without Burning It?
When sautéing garlic, it’s important to keep an eye on the heat! Garlic cooks quickly, and you want it fragrant, not burnt. Here’s how to do it right:
- Use medium heat to avoid burning.
- Sauté for only about 30 seconds, stirring constantly until you smell the aroma.
- If you’re worried about burning, you can add other ingredients quickly after the garlic to cool the pan slightly.
This will give you that delicious garlic flavor without the bitterness of burnt garlic!
Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto)
Ingredients You’ll Need:
- 3-4 boneless skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 cup canned artichoke hearts, quartered (packed in water, drained)
- 4 cups fresh spinach
- 1 cup full-fat coconut milk or heavy cream (for Whole30, use coconut milk)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 green onions, thinly sliced, for garnish
- Fresh parsley, chopped (optional), for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes total. You’ll spend around 10 minutes preparing the ingredients and another 20 minutes cooking. It’s a quick and delicious dinner that’s perfect for busy evenings!
Step-by-Step Instructions:
1. Heating the Skillet:
Start by heating the olive oil in a large cast-iron skillet or any frying pan over medium-high heat. This is where we’ll cook our chicken to a beautiful golden brown!
2. Seasoning the Chicken:
Generously season the chicken thighs on both sides with salt and freshly ground black pepper. This seasoning is key to bringing out the flavor.
3. Searing the Chicken:
Place the chicken thighs skin-side down in the hot skillet. Sear them for about 5-7 minutes until they’re golden brown and crispy. Turn them over and cook for another 5 minutes. The chicken should reach an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside.
4. Sautéing Garlic:
In the same skillet, toss in the minced garlic. Sauté for about 30 seconds until it’s fragrant. Make sure to stir, so it doesn’t burn!
5. Adding Artichokes:
Add the quartered artichoke hearts to the skillet and cook for 2-3 minutes, mixing them in with the garlic.
6. Cooking Spinach:
Now, stir in the fresh spinach and cook until it wilts down, which usually takes just a couple of minutes.
7. Making It Creamy:
Pour in the coconut milk (or heavy cream if not on Whole30) and add the dried oregano along with crushed red pepper flakes, if you like a bit of heat. Mix everything well until combined and creamy.
8. Combining Chicken and Sauce:
Reduce the heat to low and nestle the chicken thighs back into the skillet, ensuring they’re surrounded by the delicious spinach-artichoke sauce.
9. Simmering:
Let everything simmer together for another 5 minutes so the flavors meld. Ensure the chicken is fully cooked through.
10. Garnishing & Serving:
Before serving, garnish with sliced green onions and fresh parsley if desired. It adds a final touch of color and freshness!
Now, dig in and enjoy your creamy, flavorful, low-carb Spinach Artichoke Chicken Skillet!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If using frozen spinach, just make sure to thaw it and drain any excess water to keep the dish from becoming too watery. You can sauté it for a few minutes to get rid of any remaining moisture before adding it to the skillet.
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can replace it with heavy cream or Greek yogurt for a creamy texture that’s still delicious. Just keep in mind that using heavy cream will change the dish’s dairy-free status!
How Long Do Leftovers Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of coconut milk or cream to revive the creaminess if needed.
Can I Make This Recipe Dairy-Free?
Yes! To keep it dairy-free, stick with full-fat coconut milk or use almond milk for a lighter option. Adding nutritional yeast can also give you a cheesy flavor without dairy!
