This Spinach Artichoke Chicken Skillet is a tasty one-pan meal! It’s packed with juicy chicken, creamy spinach, and flavorful artichokes, making it a real winner for dinner.
I love how quick it is to make, and cleanup is a breeze. Just toss everything in the skillet and there’s less time in the kitchen, which means more time to enjoy your meal!
Key Ingredients & Substitutions
Chicken Thighs: I love using skin-on bone-in thighs for their tender and juicy nature. If you prefer, boneless, skinless chicken breasts also work, but they may dry out quicker.
Olive Oil or Avocado Oil: Both oils are great for cooking. I lean towards avocado oil for its higher smoke point, but olive oil can add wonderful flavor if you’re cooking at lower temperatures.
Coconut Milk: It gives a creamy texture that aligns with Paleo and Whole30. If you’re not keen on coconut flavor, you could consider a dairy-free heavy cream or cashew cream instead, but it won’t be Whole30 compliant.
Artichoke Hearts: Canned artichokes make this dish easy. If they’re unavailable, frozen artichokes can be a good substitute; just thaw and drain before use.
Spinach: Fresh spinach is perfect, but frozen can be used too. Just make sure to thaw and drain any excess water.
How Do You Get the Chicken Skin Extra Crispy?
Crispy chicken skin can be a highlight of this dish. Start by ensuring your skillet is hot enough before adding the chicken. Here are some steps to achieve that perfect crisp:
- Start with a medium-high heat to really sear the skin. Don’t rush the searing; let it get golden brown before flipping.
- Keep the skin side down the whole time until it’s nicely browned to lock in moisture.
- Try not to overcrowd the pan; if needed, cook the chicken in batches to avoid steaming.
Using a cast-iron skillet can also help in achieving that golden crust, as it retains heat well!
How to Make Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto)
Ingredients You’ll Need:
- For the Chicken:
- 3 boneless, skin-on chicken thighs
- 2 tablespoons olive oil or avocado oil
- Salt and freshly ground black pepper, to taste
- For the Filling:
- 3 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 4 cups fresh baby spinach
- For the Sauce:
- 1 cup canned coconut milk (full fat, for paleo/Whole30/keto-friendly creaminess)
- 1/4 cup chicken broth (or water)
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- For Garnishing:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and around 22-25 minutes to cook, making it perfect for a weeknight dinner when you’re short on time. You’ll have a wonderful, healthy meal on the table in about 40 minutes!
Step-by-Step Instructions:
1. Sear the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. As it heats up, generously season the chicken thighs with salt and pepper on both sides. Once the oil is hot, place the chicken skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown and crispy. Then, flip the chicken and cook for an additional 5 minutes. Once done, remove the chicken from the skillet and set aside.
2. Sauté the Garlic:
Lower the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn it.
3. Add Artichokes and Spinach:
Add the chopped artichoke hearts to the skillet and cook for 2-3 minutes, stirring occasionally to warm them through. Next, stir in the fresh spinach, cooking until it’s just wilted and tender.
4. Create the Sauce:
Pour in the canned coconut milk and chicken broth, then add the Italian seasoning and crushed red pepper flakes if you’re using them. Stir everything well to combine and let it simmer for a minute.
5. Combine Chicken and Cook:
Nestle the chicken thighs back into the skillet amidst the creamy spinach and artichoke mixture. Cover the skillet and reduce the heat to low, allowing it to simmer for 10-12 minutes, or until the chicken is fully cooked (the internal temperature should reach 165°F / 74°C).
6. Finish with a Garnish:
Once the chicken is cooked through, uncover the skillet and let the sauce thicken slightly. Spoon the sauce over the chicken to enhance its flavor. Just before serving, garnish with freshly chopped parsley for a pop of color and extra freshness!
This dish pairs beautifully with cauliflower rice or a side of steamed vegetables, making for a nutritious and satisfying paleo, Whole30, and keto-friendly meal.
Can I Use Different Types of Chicken?
Absolutely! You can substitute boneless, skinless chicken thighs with chicken breasts, but keep in mind they may dry out quicker. If you prefer dark meat, bone-in chicken thighs or even drumsticks will work beautifully too. Just adjust the cooking time as needed.
Can I Make This Skillet in Advance?
Yes, you can prepare the chicken and sauce in advance. Simply store everything in airtight containers in the fridge for up to 3 days. Reheat gently on the stove to maintain the creamy texture before serving.
What If I Don’t Have Coconut Milk?
If you’re not a fan of coconut milk, you can use a dairy-free heavy cream or cashew cream, but note that this might not be Whole30 compliant. Just ensure it’s unsweetened to stay aligned with your dietary needs.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth to thin out the sauce if necessary.