This 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. 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 amazing on it’s 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!
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 cream and thickener to create a sauce that contains no dairy, yet has a creamy texture to it.
And nope – just because we’re using coconut milk DOES NOT mean it 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!
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 come 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
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Preheat your oven to 400 degrees and make sure ingredients are prepped and ready to go
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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.
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Add 2 Tbsp ghee to skillet, then brown chicken on both sides - about 3-4 minutes per side.
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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.
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Add onions and cook one minute until softened, then garlic and cook 30 seconds. Add spinach in batches to wilt, then 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.
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Return chicken back to skillet, place skillet in preheated oven and bake 25 minutes, until cooked through, return skillet to stovetop.
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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
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
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!