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Creamy Spinach Artichoke Chicken Skillet (Paleo, Whole30, Keto)


For the chicken breast:

  • 4 small-medium boneless skinless chicken breast or 2 large halved
  • 1 tablespoon basil
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon ghee (or olive oil)

For the creamy sauce:

  • 1 tablespoon ghee (or olive oil)
  • 3 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • 1/4 cup chicken broth
  • 1 13.5-ounce can unsweetened full-fat coconut milk, (I recommend Thai Kitchen Coconut Milk)
  • 1/2 lemon, juiced
  • 1 tablespoon arrowroot starch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 14-ounce can quartered artichoke hearts, drained and chopped
  • 2 cups packed spinach
  • red pepper flakes, garnish
Creamy Spinach Artichoke Chicken Skillet (Paleo, Whole30, Keto)


  • Season the chicken breast on both sides with basil, garlic powder, salt and black pepper. Heat oil over medium heat in skillet. Sauté chicken breast on each side for 6-8 minutes. Transfer cooked chicken breast to a plate. 
  • Wash skillet out to remove brown bits. In the same skillet, over medium heat, melt ghee. Add garlic and onions, and sauté over medium heat for 1-2 minutes. 
  • Add the chicken broth, coconut milk, lemon juice, arrowroot, salt, and pepper to the skillet. Whisk 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, and spoon the sauce over the chicken. Garnish with red pepper flakes. Serve hot.

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