This one-skillet spinach artichoke chicken is crispy, creamy, and packed with flavor! It’s Paleo, Whole30 compliant, keto friendly, dairy free, and made all in one skillet. Great served alone or over cauliflower rice!
I’m a fan of spinach artichoke anything, and this One-Skillet Spinach Artichoke Chicken is one of my favorite recipes. It’s hard to imagine something involving spinach and artichoke that wouldn’t sound appealing at all. Aside from desserts of course. That would just be terrible.
Of course, spinach artichoke is an amazing flavor combination on its own and in dip form, but I especially love it with chicken. I even have a creamy chicken spinach artichoke dip that’s one of my favorite dips ever!
But, I’ve also been meaning to try out a One-Skillet Spinach Artichoke Chicken. It’s taken me way too long to finally execute it!
Ingredients Needed for This Artichoke Chicken Recipe
- bone-in chicken thighs
- sea salt & pepper
- lemon garlic seasoning or garlic powder
- ghee
- chopped spinach
- artichoke hearts
- minced garlic & chopped onion
- chicken bone broth
- lemon juice
- full fat coconut milk
- spicy brown mustard
- tapioca powder
Did you notice that there’s no cheese in this One-Skillet Spinach Artichoke recipe?
The thing with spinach artichoke dips and other combos in my opinion, is that we naturally think “cheese“. Honestly, this happens with so many things that I’ve attempted to make Whole30 versions for, and that makes it an extra challenge, for sure.
How Can We Do Spinach Artichoke Without the Cheese?!
I’m not about to tell you that I’ve made something that tastes identical to a cheesy spinach artichoke chicken.
But, I will say that what I’ve made is a really tasty, dairy-free, Whole30 compliant version of a creamy spinach artichoke chicken that will make you very happy!
The secret is in the right seasonings + the right amount of coconut milk and thickener to create a sauce that contains no dairy, yet has a creamy texture to it.
Why Should I Use Full Fat Coconut Milk?
Full fat coconut milk has an ultra thick consistency. That makes it the perfect plant-based substitute for heavy cream in dishes with creamy sauces. There are so many great ways to use full fat coconut milk.
And nope – just because we’re using coconut milk DOES NOT mean that this One-Skillet Artichoke Chicken tastes like coconut! Like, actually, this does not taste like coconut one bit.
What is DOES taste like is heavenly, at least in my opinion! You have the crispiness of the chicken skin with the creamy Spinach Artichoke mixture – seasoned just right – and of course made all in one skillet!
What Can I Do with Spinach Artichoke Chicken Leftovers?
Since I often wind up eating the leftovers of my recipes as lunches in the days after making them, I can tell you that the leftovers save very well!
When it comes to completing a successful, and enjoyable Whole30, leftovers are basically the rule. The more tasty leftovers we have available make life easier in general, in my opinion!
I hope you’re ready for all the things you love about Spinach Artichoke in this healthy, Whole30 One-Skillet Chicken dinner! Grab your favorite skillet and let’s get going!
One-Skillet Spinach Artichoke Chicken {Whole30, Keto}
One-Skillet Spinach Artichoke Chicken {Paleo, Whole30}
Ingredients
- 6 chicken thighs bone-in, skin-on
- Sea salt and and pepper to season chicken
- 1 tsp lemon garlic seasoning or garlic powder
- 2 Tbsp ghee
- 8 oz fresh spinach roughly chopped
- 14 oz can artichoke hearts roughly chopped
- 1/2 med onion chopped (or 1 small)
- 4 cloves garlic minced
- 3/4 cup chicken bone broth
- 1 Tbsp fresh lemon juice
- pinch crushed red pepper optional
- Sea salt and pepper to season veggies
- 1/4 cup coconut milk full fat, blended prior to adding
- 2 tsp spicy brown mustard
- 2 tsp tapioca flour or arrowroot
Instructions
Preheat your oven to 400 degrees and make sure ingredients are prepped and ready to go.
- Heat a large cast iron skillet (or any oven proof skillet) over med-high heat. Season chicken with salt, pepper, and lemon-garlic seasoning, rubbing in to coat skin.
- Add 2 Tbsp ghee to skillet, then brown chicken on both sides - about 3-4 minutes per side.
- Once browned, remove chicken from skillet to a plate and lower heat to medium. Add 1 more tbsp ghee to melt only if you need to.
Add onions and cook one minute until softened, then add garlic and cook 30 seconds. Add spinach in batches to wilt, then add artichoke hearts, stir and continue to cook 3 minutes over med heat until softened and heated through. Season with crushed red pepper, salt, and pepper to taste, stir in broth* and lemon juice. Remove from heat.
Return chicken back to skillet, place skillet in preheated oven and bake 25 minutes, until cooked through, then return skillet to stovetop.
Remove just the chicken from skillet with tongs to make the sauce. Whisk tapioca and mustard into coconut milk, then add to skillet and whisk to combine. Bring to a boil and allow to boil 2-3 minutes until thickened, stirring. Return chicken to skillet and serve with spinach artichoke sauce. Enjoy! Serves 6
Recipe Notes
*Every broth has different flavors/amounts of salt, so season after adding to avoid over-salting.
Nutrition
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Want More Whole30 Chicken Recipes? Try One of These!
BLT Chicken Salad with Peppercorn Ranch
“Honey” Mustard Chicken in the Instant Pot
Paleo Chicken Tenders {Nut Free}
Roasted Butternut with Tomato Basil Chicken
Creamy Chicken with Roasted Brussels Sprouts and Bacon
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Would this work with boneless skinless chicken breasts? My husband doesn’t like any other chicken part
I did tonight and it was still amazing. Definitely worth making!
Absolutely, one of my favorite recipes ever!! I like to double the sauce recipe and put it over zoodles! So tasty!
Could you do this in an Instant Pot?
I’d love to know this as well!
For step 5, you mentioned cooking all the veggie stuff in the skillet then removing from heat. Then in step 6 it says to add chicken and place in oven. Are the veggies still in skillet while it’s in the oven or is it poured out and put to the side while the skillet is in the oven?
Also, would like to know all the cooking times would be the same for boneless thighs
I also wonder if the spinach/artichoke sauce goes in the oven with the chicken. In the instructions, it says to “remove just the chicken” from the skillet and add the coconut milk mixture to the pan. So I think all of it goes in the oven.
Super delicious! Made it tonight for dinner after seeing it on Instagram this morning. I really appreciated the step that says to have all the ingredients ready before you start cooking. It made cooking a breeze.
Easy and DELICIOUS! Your recipes are so great and reliable–they always turn out exactly right the first time without any tweaks or adjustments, which I really appreciate! Thanks, Michele!
Thrilled you loved it!
At what step do you add the bone broth, I don’t see it in the instructions.
It’s step 5
This was a big hit with my family. I only had chicken breasts and they worked great and I didn’t have enough fresh spinach so used frozen and it was really delicious!
Delicious! I added 1/4 cup of Hatch green chilis for a kick. I will be making this again soon.
AMAZING! I can’t believe it does not have cheese and it is to die for. Thanks for the recepie!
Can you use skinless, boneless thighs? I already have them.
What can I use besides coconut milk?
Cream or Greek yogurt would work (according to a Google search).
Can you substitute the thighs for breasts?
Wonderful meal! The spinach and artichoke with the hint of garlic and lemon was absolutely delicious. Definitely adding this to our dinner rotation. I’m not a fan of brown or spicy mustard, so left that out and it was still excellent.
You can use greek yogurt and make sure to put it in right at the end so it doesn’t curdle 🙂
I just made this and it was delicious! However the finished sauce product came out an unappetizing dark green color. Any idea where I went wrong?
MIne did too …. It tasted amazing but I had trouble with the color of the food. I was thinking next time I would add cooked spinach after baking in the oven????
A very Tasty delicious meal and enough for left overs
What would you do in terms of a side? I’m thinking orzo may be good but I feel like it needs something to tie it together
The bottom of my chicken and everything turned black ..
Do you know if this would freeze well? I used chicken broth for the coconut milk (since that’s what I had) The recipe is delicious, just too much for one person!
Really good with crispy chicken skin and subtle coconut flavors. I cooked with kale and beet greens because that’s what I had on hand. Turned out excellent on risotto
This was tasty! Although, as others have said, after baking the spinach turned very dark and unappetizing. I may try adding it at the end next time.
Found this looking for something to do with chicken thighs. Really good! I used combo of kale and frozen spinach as that is what I had in the house. Did it on top of stove so I wouldn’t have to turn on the oven. Served over ramen noodles as the “no carb” wasn’t the attraction. Will make again.
This is quickly becoming a staple. I double the recipe and make it in my dutch oven. I also added more garlic and like to add portabella mushrooms when I have them. My family loves it! I serve it with roasted spaghetti squash.
Great taste! However I have a question, while in the oven my chicken and eventually the sauce turned grey(only the outside of the chicken)… it looked horrible (but the taste was there!) I used chicken breast. But I have no idea what caused that.