Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto)
This Spinach Artichoke Chicken Skillet is a creamy and delicious one-pan meal that’s perfect for anyone on a Paleo, Whole30, or Keto diet. Packed with tender chicken, nutritious spinach, and artichokes, this dish is not only satisfying but also quick to prepare, making it a great weeknight dinner option.
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 lb chicken breasts, diced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cups fresh spinach
- 1 cup coconut milk (full-fat)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Increase the heat to medium-high, then add the diced chicken to the skillet. Season with salt, pepper, oregano, and paprika. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is no longer pink in the center.
- Stir in the chopped artichoke hearts and fresh spinach. Cook until the spinach is wilted, about 2-3 minutes.
- Pour in the coconut milk and bring to a gentle simmer. Let it cook for 5-7 minutes until the sauce has slightly thickened.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can add nutritional yeast for a cheesy flavor if desired, keeping it compliant with your dietary restrictions.
This dish pairs well with cauliflower rice for a complete meal that aligns with Paleo, Whole30, and Keto diets.
To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days.