This Spinach Artichoke Chicken Skillet recipe is delicious and a family favorite. If you are a fan of Spinach Artichoke dips, then this recipe is for you! It’s super quick and easy too! I enjoy cooking. But if a recipe takes more than 30 minutes, it just doesn’t end up working out with our routine.Jump to Recipe
I found this recipe on The Healthy Consultant blog. I changed it slightly only because it was more convenient. But if you’d like a whole30/Paleo/Keto version go check Abby’s recipe out here.
I’m a sucker for Trader Joe’s products. I think they’re very well priced for the quality of food you get. And the food is incredibly delicious and healthy.
These are the products I insist on getting from Trader Joes for this recipe:
- Chicken Broth
- Organic Coconut cream
- Marinated Grilled Artichoke Halves
The Chicken Broth from Trader Joes is my ultimate favorite. It tastes like a yummy roast chicken. It doesn’t have an overpowering taste or weird smell. Just the right amount of flavor for any recipe. I use it in soups, pasta dishes, chicken skillet dishes, even sauces. Club Trader Joes has a really good post comparing the broths at Trader Joes, go check it out here. It’s hard to beat, especially for $1.99
I’ve tried many coconut cream and coconut milk options. Trader Joes has one that is by far the best in my opinion. It’s the creamiest! If you’re looking for a really nice thick coconut cream that is delicious, then Trader Joes is the place to go. And for a whopping $2.29, you can’t go wrong. Once you try the coconut cream, you won’t use coconut milk in your recipes again. I use this coconut cream in my Butter Chicken Curry recipe too, found here. Good Thyme Kitchen gives their top 30 Favorites from Trader Joes, and I must say I totally agree, go see if your favs make the list.
I don’t know about you, but preparing fresh artichokes seems like a mission. These artichoke halves from Trader are to die for. They are grilled and bottled in marinade. AND the jar is only $2.99! These artichoke halves are a crucial part of this dish, I think it’s responsible for most of the flavor.
So without any further ado, here is my take on the Spinach Artichoke Chicken Skillet
Spinach Artichoke Chicken Skillet
- 2 large chicken breast (or 4 small-medium) Halved
- 1 tbsp Basil
- 1 tbsp Garlic powder
- 1 tsp Pink himalyan salt
- 1/2 tsp black pepper
- 1 tbsp Olive oil
- 1 tbsp Olive oil
- 3 cloves Garlic minced
- 1/3 cup Red onion finely diced
- 1/4 cup Chicken Broth
- 1 can coconut cream 13.5 oz
- 1/2 lemon juice
- 1 tbsp flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 oz marinated grilled artichoke halves whole jar, drained
- 2 cups baby spinach packed cup
- handful Mozzarella cheese grated
- 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, heat oil. Add garlic and onions, and sauté over medium heat for 1-2 minutes.
- Serve hot over Rice or Cauliflower rice or pasta or greens.