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Quick & easy Spinach Artichoke Chicken Skillet

Spinach Artichoke Chicken Skillet

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course


  • 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. 
  • Add the chicken broth, coconut milk, lemon juice, salt, and pepper to the skillet. Make flour paste with flour and a little bit of sauce from pan. Add paste back to sauce. Stir and simmer for 2-3 minutes until sauce thickens.
  • Reduce heat to low. Stir in artichoke halves. Return the chicken to the skillet, and spoon the sauce over the chicken. Add baby spinach and a handful of mozzarella. Stir around until cheese is melted and leaves are wilted.
  • Serve hot over Rice or Cauliflower rice or pasta or greens.