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!
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