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Best Keto Whole 30 Recipes dinner

SPINACH ARTICHOKE CHICKEN SKILLET (PALEO, WHOLE30, & KETO)

Can we just talk about this extra creamy, dairy-free one pan dinner for a sec ?  This Paleo, Whole30 + Keto chicken skillet is full of flavor from the creamy spinach artichoke sauce, and topped with simply seasoned chicken thighs. And it comes together in just 30 minutes, too! So basically, this is the new recipe you need to try !

INGREDIENTS

For the chicken breast

  • 4 small-medium boneless skinless chicken breast
  • 1 tablespoon ghee
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • tablespoon basil

For the creamy sauce

  • 1 yellow onion, finely chopped
  • 1 14-ounce can quartered artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 2 cups packed spinach
  • 1 13.5-ounce can full-fat coconut milk
  • 1/4 cup chicken broth
  • 1 tablespoon ghee
  • 1/2 lemon, juiced
  • 1 tablespoon arrowroot starch
  • red pepper flakes, garnish

INSTRUCTIONS

  1. Season the chicken breast on both sides with the basil, garlic powder, sea salt, and black pepper.
  2. Saute chicken breast on each side for 6-8 minutes. For small chicken breast cook for 6 minutes, and for large, thick chicken breast cook for 8 minutes. Chicken breast should be at a temperature of 165 degrees when fully cooked through.
  3. In the same skillet, saute garlic and onions. Add the chicken broth, coconut milk, lemon juice, and arrowroot starch.Simmer for 2-3 minutes or until sauce thickens Reduce heat to low.
  4. Stir in artichoke hearts and spinach. Return the chicken to the skillet, and spoon the sauce over the chicken. Garnish with red pepper flakes.
  5. Serve hot.



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