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Creamy spinach artichoke chicken skillet served in a cast-iron pan

Creamy Spinach Artichoke Chicken Skillet

A comforting one-pan meal featuring juicy chicken breasts in a creamy coconut milk sauce with garlic, spinach, and artichokes. Perfect for quick weeknight dinners or special gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces small to medium boneless skinless chicken breasts or 2 large halved
  • 1 tablespoon basil
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons ghee (or olive oil)
For the Sauce
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1/4 cup chicken broth
  • 1 can unsweetened full-fat coconut milk (13.5-ounce) Recommended: Thai Kitchen Coconut Milk
  • 1/2 piece lemon (juice of)
  • 1 tablespoon arrowroot starch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can quartered artichoke hearts (14-ounce), drained and chopped
  • 2 cups packed spinach
  • to taste red pepper flakes for garnish

Method
 

Preparation
  1. Season the chicken breasts on both sides with basil, garlic powder, salt, and black pepper.
  2. Heat oil in a skillet over medium heat and sauté the chicken breasts for 6-8 minutes on each side until they’re cooked through. Remove and place them on a plate.
  3. In the same skillet, melt the ghee over medium heat. Add garlic and onions, and sauté for 1-2 minutes until fragrant.
Cooking
  1. Pour in the chicken broth, coconut milk, lemon juice, arrowroot, salt, and pepper. Whisk to combine, allowing it to simmer for 2-3 minutes until the sauce thickens.
  2. Reduce the heat to low. Stir in artichoke hearts and spinach, then return the chicken to the skillet, spooning the sauce over the top.
  3. Garnish with red pepper flakes and serve hot.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over low heat while stirring. Consider adding sun-dried tomatoes or swapping chicken for shrimp or a meat substitute for variations.