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This creamy spinach artichoke chicken skillet is one of those dinners you’ll want to make again and again. Juicy, pan-seared chicken is simmered in a rich, velvety sauce packed with spinach and artichokes—all made in one skillet and ready in about 30 minutes.

It has that cozy, indulgent flavor everyone loves, but it’s surprisingly simple to make. Each bite delivers the comforting taste of spinach artichoke dip in a hearty, satisfying dinner.

Best of all, this easy weeknight meal fits right into Paleo, Whole30, and keto lifestyles, making it a reliable go-to when you want something that feels special without extra effort.

For the Chicken

• Chicken Breasts – Boneless, skinless chicken breasts cook quickly and stay tender when seared. You can use small to medium breasts or halve larger ones for even cooking.
• Basil – Adds a subtle, herby flavor that pairs really well with the creamy sauce.
• Garlic Powder – Gives the chicken a savory base without overpowering the dish.
• Sea Salt and Black Pepper – Simple seasoning that enhances the natural flavor of the chicken.
• Ghee (or Olive Oil) – Used for searing the chicken and adds richness. Olive oil works just as well if that’s what you have on hand.

For the Creamy Spinach Artichoke Sauce

• Ghee (or Olive Oil) – Creates the base for sautéing the aromatics and building flavor.
• Garlic – Fresh garlic adds bold flavor and gives the sauce that classic spinach-artichoke taste.
• Yellow Onion – Adds mild sweetness and depth to balance the creaminess of the sauce.
• Chicken Broth – Thins the sauce slightly while adding savory flavor.
• Full-Fat Coconut Milk – This is what makes the sauce rich and creamy without using dairy. Full-fat works best for texture.
• Lemon Juice – Brightens the sauce and balances the richness.
• Arrowroot Starch – Helps thicken the sauce while keeping it Paleo and Whole30 compliant.
• Salt and Black Pepper – Season the sauce and bring all the flavors together.
• Artichoke Hearts – The star ingredient that gives this dish its classic spinach artichoke flavor.
• Spinach – Adds color, nutrients, and a fresh contrast to the creamy sauce.
• Red Pepper Flakes – Optional garnish for a little heat and extra flavor.

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

This one-pan chicken dinner brings together golden-seared chicken and a rich, dairy-free spinach artichoke sauce. It’s fast enough for busy nights, low in carbs, and hits all the cozy, savory notes you expect—without using cream or cheese.

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Course: Main Course

Cuisine: American

Keyword: Fast Creamy Spinach Artichoke Chicken Skillet (Paleo, Whole30, Keto)

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

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Ingredients

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
• 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, for garnish

Instructions

1. Sprinkle the chicken evenly on both sides with basil, garlic powder, salt, and black pepper.
2. Heat the ghee (or olive oil) in a skillet over medium heat. Cook the chicken for 6–8 minutes per side, until cooked through and lightly browned. Remove the chicken from the skillet and set aside on a plate.
3. If the skillet has very dark bits, carefully wipe them out. Melt the remaining ghee over medium heat, then add the garlic and onion. Cook for 1–2 minutes, stirring frequently, until fragrant.
4. Pour in the chicken broth, coconut milk, lemon juice, arrowroot starch, salt, and pepper. Whisk well to combine. Let the sauce simmer for 2–3 minutes, or until it thickens slightly. Lower the heat.
5. Stir in the artichoke hearts and spinach until the spinach wilts. Return the chicken to the skillet and spoon the sauce over the top.
6. Finish with red pepper flakes and serve immediately.

Notes

• Optional add-ins: mushrooms, nutritional yeast (for a cheesy flavor), cherry tomatoes, sun-dried tomatoes, or freshly grated Parmesan cheese (not dairy-free).
  
• Cook thinner chicken breasts for about 6 minutes per side; thicker pieces closer to 8 minutes per side.
  
• Full-fat coconut milk works best here. If you prefer an alternative, unsweetened cashew milk or cashew cheese can be used instead.

 

Nutrition
Calories: 352kcal | Carbohydrates: 10g | Protein: 28.4g | Fat: 23.1g | Cholesterol: 93.1mg | Sodium: 121mg | Sugar: 1.9g

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1. Can I use frozen spinach instead of fresh?
   Yes, frozen spinach works well. Just thaw it first and squeeze out as much liquid as possible so the sauce stays thick and creamy. 
2. What can I use instead of coconut milk?
   Unsweetened cashew milk or cashew cream are good substitutes. The sauce may be slightly less rich, but the flavor will still be delicious. 
3. How do I know when the chicken is fully cooked?
   The chicken is done when it reaches an internal temperature of 165°F. If you don’t have a thermometer, cut into the thickest part and make sure the juices run clear. 
4. What should I do if my sauce doesn’t thicken?
   Let the sauce simmer a bit longer. If needed, mix a small amount of arrowroot starch with broth and stir it in to help thicken it. 
5. Can I make this recipe ahead of time?
   Yes, you can prep the chicken and chop the vegetables ahead of time. Store everything in the refrigerator, then cook as directed when ready.

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