Spinach Artichoke Chicken Skillet recipe

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.

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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

Image Credit: Club Trader Joes

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.

Image credit: Good Thyme Kitchen

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

Quick & easy Spinach Artichoke Chicken Skillet

Spinach Artichoke Chicken Skillet

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.

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