Spinach Artichoke Chicken Skillet
Spinach Artichoke Chicken Skillet
Spinach artichoke chicken is an easy, delicious and healthy dinner idea and all you need is one skillet! It is cooling down in Chicago and I am craving all of the cozy foods. This skillet is creamy, comforting and packed with flavor. Plus its paleo, grain free, dairy free and whole 30 approved!
Ingredients
- 2 tbsp avocado oil
- 1.5-2 lbs boneless & skinless organic chicken breasts
- 1 tbsp minced garlic
- 1 tsp sea salt
- ½ tsp black pepper
- ½ yellow onion , chopped
- ¼ cup chicken bone broth
- 1 (13.5 oz) can unsweetened full fat coconut milk
- juice from 1/2 lemon
- 1 tbsp arrowroot starch
- 1 (14 oz) can quartered artichokes, drained and chopped
- 2 cups baby spinach
Instructions
- Season the chicken breast with garlic powder, salt and pepper. Heat oil over medium heat in skillet. Saute chicken breast on each side for 6-8 minutes. Transfer cooked chicken breast to a plate.
- In the same skillet (rinse it out real quick!), over medium heat, add oil. Next, add garlic and onions, and saute over medium heat for 1-2 minutes.
- Add the chicken bone broth, coconut milk, lemon juice, arrowroot, salt, and pepper to the skillet. Stir together.
- Simmer for 2-3 minutes or until sauce thickens. Reduce heat to low. Stir in artichoke hearts and spinach. Return the chicken to the skillet. Serve hot!
Did you make this recipe?Tag @happy_balancedlife with hashtag #happybalancedlife on Instagram. We love to see what you make!