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12.30.18

One-Skillet Spinach Artichoke Chicken {Whole30, Keto}

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Whole 30 Nut Free Egg Free No Added Sugar

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!

four cooked chicken thighs in a spinach artichoke mixture in a cast iron skillet

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!

spinach artichoke chicken thighs in a cast iron skillet

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!

closeup shot of a cooked chicken thigh over spinach and artichokes in a cast iron skillet

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!

spinach artichoke chicken on a white plate with a knife and fork on the left side of the plate

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}

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! Paleo dinner. Whole30 dinner. One pan dinner.

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.  An easy healthy dinner for weeknights  and great served alone or over cauliflower rice!   #paleo #whole30 #keto

One-Skillet Spinach Artichoke Chicken {Paleo, Whole30}

This spinach artichoke chicken is crispy, creamy, and packed with flavor! It’s Paleo, Whole30 compliant, dairy free, and made all in one skillet. Great served alone or over cauliflower rice!
Author: Michele Rosen
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Dinner/Poultry
Keyword: artichoke, cast iron, chicken, chicken thighs, one-skillet, spinach, spinach artichoke
Servings: 6
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4.59 from 31 votes

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

  1. Preheat your oven to 400 degrees and make sure ingredients are prepped and ready to go.

  2. 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.
  3. Add 2 Tbsp ghee to skillet, then brown chicken on both sides - about 3-4 minutes per side.
  4. 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.
  5. 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.

  6. Return chicken back to skillet, place skillet in preheated oven and bake 25 minutes, until cooked through, then return skillet to stovetop.

  7. 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

Calories: 359kcal
Carbohydrates: 9g
Protein: 22g
Fat: 26g
Saturated Fat: 10g
Cholesterol: 123mg
Sodium: 182mg
Potassium: 660mg
Fiber: 3g
Sugar: 0g
Vitamin A: 3740IU
Vitamin C: 15.7mg
Calcium: 67mg
Iron: 2.5mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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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

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Ruthellen says

    December 30, 2018 at 10:16 am

    Would this work with boneless skinless chicken breasts? My husband doesn’t like any other chicken part

    Reply
    • April says

      March 2, 2019 at 7:50 pm

      5 stars
      I did tonight and it was still amazing. Definitely worth making!

      Reply
    • Laura says

      November 18, 2019 at 7:45 am

      Absolutely, one of my favorite recipes ever!! I like to double the sauce recipe and put it over zoodles! So tasty!

      Reply
  2. Caeleigh Villarreal says

    December 30, 2018 at 5:50 pm

    Could you do this in an Instant Pot?

    Reply
    • Crystal says

      December 30, 2018 at 7:00 pm

      I’d love to know this as well!

      Reply
  3. Elisa says

    December 30, 2018 at 7:34 pm

    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

    Reply
    • Bizzybits says

      April 10, 2020 at 2:34 pm

      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.

      Reply
  4. Signe says

    December 30, 2018 at 11:32 pm

    5 stars
    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.

    Reply
  5. Casey says

    January 3, 2019 at 11:30 am

    5 stars
    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!

    Reply
    • Michele says

      January 6, 2019 at 9:12 pm

      Thrilled you loved it!

      Reply
  6. alimak says

    January 6, 2019 at 8:37 pm

    At what step do you add the bone broth, I don’t see it in the instructions.

    Reply
    • Michele says

      January 6, 2019 at 9:11 pm

      It’s step 5

      Reply
  7. Allison says

    January 13, 2019 at 5:23 pm

    5 stars
    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!

    Reply
  8. Patti W. says

    January 14, 2019 at 11:10 pm

    5 stars
    Delicious! I added 1/4 cup of Hatch green chilis for a kick. I will be making this again soon.

    Reply
  9. Andrea Lizarraga Sikic says

    January 17, 2019 at 6:53 pm

    5 stars
    AMAZING! I can’t believe it does not have cheese and it is to die for. Thanks for the recepie!

    Reply
  10. Kelly says

    January 24, 2019 at 9:21 am

    Can you use skinless, boneless thighs? I already have them.

    Reply
  11. Dana Null says

    January 26, 2019 at 10:29 am

    What can I use besides coconut milk?

    Reply
    • Eve says

      January 29, 2019 at 9:21 pm

      Cream or Greek yogurt would work (according to a Google search).

      Reply
  12. Curtis Baker says

    January 30, 2019 at 11:28 am

    Can you substitute the thighs for breasts?

    Reply
  13. Amanda says

    February 1, 2019 at 7:15 pm

    5 stars
    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.

    Reply
  14. alex says

    February 8, 2019 at 12:31 am

    You can use greek yogurt and make sure to put it in right at the end so it doesn’t curdle 🙂

    Reply
  15. Ryan says

    February 20, 2019 at 10:27 pm

    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?

    Reply
    • Erika A Myers says

      July 28, 2019 at 7:16 pm

      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????

      Reply
  16. Mary says

    March 4, 2019 at 8:50 pm

    A very Tasty delicious meal and enough for left overs

    Reply
  17. Jordan says

    July 25, 2019 at 1:34 pm

    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

    Reply
  18. Julie rudich says

    October 21, 2019 at 4:59 pm

    The bottom of my chicken and everything turned black ..

    Reply
  19. Diane says

    March 21, 2020 at 10:38 pm

    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!

    Reply
  20. Lan Gack says

    April 28, 2020 at 11:39 am

    5 stars
    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

    Reply
  21. Suzanne says

    May 16, 2020 at 12:52 am

    4 stars
    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.

    Reply
  22. Barbara Wiley says

    September 14, 2020 at 5:28 pm

    4 stars
    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.

    Reply
  23. JackieBee_HappyHealthyHIgh says

    December 30, 2020 at 9:14 am

    5 stars
    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.

    Reply
  24. Lise says

    January 4, 2021 at 7:05 pm

    4 stars
    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.

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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