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Creamy Spinach Artichoke Chicken | Dairy- & Gluten-Free

Creamy Spinach Artichoke Chicken on a plate with baked sweet potato.

Creamy Spinach Arti­choke Chick­en is sim­ple, savory baked chick­en breasts smoth­ered in creamy gravy. Baby spinach adds bril­liant con­trasts of col­or and herba­ceous, fresh fla­vor while the bright, tangy pops of arti­choke hearts are the per­fect com­ple­ment to the lus­cious, satiny sauce.

It’s easy enough to make for a week­night din­ner and spe­cial enough to serve to com­pa­ny. It’s also a Gluten-Free, Dairy-Free recipe that every­one at your table will hap­pi­ly devour, regard­less of dietary restrictions.

I’ll tell you my secret for get­ting Creamy Spinach Arti­choke Chick­en on the table even faster. I batch cook chick­en breasts once a week and have them already prepped in the fridge and freez­er. This easy recipe is per­fect to make on the day I am doing that. 

If you have already pre-cooked chick­en in the fridge, you will shave valu­able time off the prep of this delec­table dish and be able to make it in even less than 30 min­utes! Sim­ply add the pre-cooked chick­en to the sauce and heat it through in just minutes.

Ingredients Needed

  • bone­less skin­less chick­en breasts (To use pre-cooked chick­en from the fridge, see the Notes on the recipe card .)
  • all pur­pose sea­son­ing (My home­made recipe is what I use. Just be sure the one you choose is gluten-free.) 
  • avo­ca­do oil (or your pre­ferred cook­ing oil)
  • minced gar­lic
  • a red onion
  • full-fat canned coconut milk (Boxed or refrig­er­at­ed stuff will not work.)
  • lemon juice
  • arrow­root starch (corn­starch could be substituted)
  • canned arti­choke hearts
  • red pep­per flakes
  • fresh baby spinach (Larg­er spinach leaves are great for sal­ad, but can become bit­ter when cooked, so opt for baby spinach leaves.)
  • salt and pep­per, to taste

Serving Creamy Spinach Artichoke Chicken

Creamy Spinach Artichoke Chicken on a plate with baked sweet potato.

Our favorite way to eat this lus­cious chick­en is with a baked sweet pota­to and a green sal­ad. The Spinach Arti­choke Sauce is as deli­cious on the sweet pota­to as on the chick­en. The savory bright­ness of the chick­en and creamy sauce bal­ance the nat­ur­al sweet­ness of the pota­to. It’s a scrump­tious fla­vor expe­ri­ence you do not want to miss! 

You could also serve Creamy Spinach Arti­choke Chick­en with brown rice, quinoa, baked pota­toes, or even roast­ed veg­eta­bles. Each of those could still fit with­in the gluten-free guide­lines and make a deli­cious dinner!

Your entire fam­i­ly and all your din­ner guests will rave over your cook­ing skills when they taste this delec­table Creamy Spinach Arti­choke Chick­en. Enjoy your time in the lime­light, my friend! No need to tell them how easy it was to prepare.

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Creamy Spinach Artichoke Chicken on a plate with baked sweet potato.

Creamy Spinach Artichoke Chicken


  • Author: Glen­da Embree
  • Prep Time: 5 min
  • Cook Time: 25 min­utes
  • Total Time: 30 min­utes
  • Yield: 6 serv­ings 1x
  • Diet: Gluten Free

Ingredients

Scale

For the chicken:

  • 3 large bone­less skin­less chick­en breasts, sliced in half hor­i­zon­tal­ly to make 6 por­tions (If your chick­en breasts are small use six and don’t slice them.)
  • 2 Table­spoons Best Home­made All Pur­pose Sea­son­ing (*SEE NOTE), or use your favorite store brand seasoning

For the sauce: 

  • 1 Table­spoon avo­ca­do oil
  • 1 ½ Table­spoons minced garlic
  • 1 medi­um to large red onion, minced
  • ½ cup chick­en broth
  • 2 (13.66 oz) cans full-fat coconut milk
  • 2 Table­spoons fresh lemon juice 
  • 2 Table­spoons arrow­root starch
  • 1 tea­spoon salt
  • 1 tea­spoon black pepper
  • ⅛ tea­spoon red pep­per flakes
  • 1 (14 oz) can quar­tered arti­choke hearts, drained and chopped
  • 3-4 cups fresh baby spinach (around 3 oz)

Instructions

For the Chick­en: (See notes if using pre-cooked chicken.)

  1. Pre­heat oven to 400°.
  2. If you don’t have any pre­pared, make a quick batch of Best Home­made All Pur­pose Sea­son­ing.  See recipe *in notes for a batch that is just enough for this recipe.  To make a full batch, fol­low this link(Or you can use your favorite store brand all pur­pose seasoning.)
  3. Large chick­en breasts should be sliced in half, hor­i­zon­tal­ly, to cre­ate two ½” thick por­tions.  If your chick­en breasts are small, sim­ply use them as they are, pound­ing out the thick­est end to about ½”.
  4. Sea­son the chick­en breasts on both sides with all pur­pose seasoning. 
  5. Place sea­soned chick­en breasts on a *rimmed bak­ing sheet, lined with parch­ment paper.chicken breasts seasoned with all purpose seasoning on a parchment lined baking sheet
  6. Bake the chick­en for 15–20 min­utes, until a meat ther­mome­ter insert­ed into the mid­dle of the thick­est por­tion reads 160°.
  7. Use the instruc­tions below to pre­pare the sauce dur­ing the last 5 min­utes of the chick­en cook­ing time.
  8. Remove chick­en from oven and add each piece to the skil­let with your creamy spinach arti­choke sauce.

For the Sauce:

  1. Dur­ing the last 5 min­utes of the chick­en cook­ing time, heat 1 Table­spoon avo­ca­do oil in a *cast iron skil­let.
  2. Add gar­lic and onions, and sauté over medi­um heat for 1–2 min­utes, until the onion is soft­en­ing and becom­ing more translucent. sauteeing onions and garlic in a cast iron skillet.  stirring with a wooden spoon.
  3. Whisk the arrow­root into the cold chick­en broth.
  4. Add the chick­en broth, coconut milk, lemon juice, red pep­per flakes, salt, and pep­per to the skillet. Adding coconut milk and chicken broth to sauteed onions and garlic in a cast iron skillet.
  5. Whisk every­thing togeth­er as it begins to heat. 
  6. Sim­mer for 2–3 min­utes or until the sauce thickens. 
  7. Reduce heat to low and stir in the drained and chopped arti­choke hearts and the fresh spinach. adding baby spinach and artichoke hearts to the sauce for Creamy Spinach Artichoke Chicken
  8. Return the chick­en to the skil­let to warm through and spoon the sauce over the chicken. 
  9. Serve.Creamy Spinach Artichoke Chicken in a cast iron skillet

Notes

*Best Home­made All Pur­pose Sea­son­ing is a blend I make to always have on hand.  Grab the recipe for a full batch HERE, or for this one recipe, mix together:

  • 2 tea­spoons paprika
  • 1 tea­spoon gar­lic powder
  • 1 tea­spoon onion powder
  • 1 tea­spoon salt
  • 1 tea­spoon black pepper

Mix togeth­er in a small bowl until thor­ough­ly com­bined and use to sea­son the chicken.

***Using Pre-cooked Chick­en*** (If you are using pre-cooked chick­en breasts from the fridge,  place them on a plate and allow them to come to room tem­per­a­ture while you pre­pare the sauce.)

  • Cat­e­go­ry: Main, Meat, Chicken
  • Method: stove top
  • Cui­sine: Amer­i­can

Key­words: chick­en, arti­chokes, spinach, gluten-free, dairy-free

More Delicious Chicken Recipes

Mon­terey Chicken

Easy Chick­en Parmesan

Creamy Chick­en Enchiladas

17 thoughts on “Creamy Spinach Artichoke Chicken | Dairy- & Gluten-Free”

    • Av, thank you! I have nev­er bought fresh ones, but this recipe uses the canned ver­sion. So, they’re already prepped and you don’t have to wor­ry. I’ll be excit­ed to hear how it comes out!

      Reply
  1. This is such a great fla­vor com­bi­na­tion! The spinach arti­choke gravy is so deli­cious and I like the use of the coconut milk for a health­i­er version.

    Reply
    • Thank you, Scar­let! I’m excit­ed about how well it came out, too. It real­ly is a great, health­i­er option for a spe­cial meal!

      Reply
  2. oh my! This chick­en with spinach arti­choke gravy looks so creamy com­fort­ing. And I bet it tastes ah-ma-zing, too!

    Reply
    • Not gonna lie. It’s pret­ty amaz­ing, Lin­da! This recipe is def­i­nite­ly a keep­er. Have a warm and bless­ing-filled weekend!

      Reply
  3. I am always look­ing for new recipes on how to use chick­en breast and I stum­bled across yours. This looks so good and full of fla­vor! I love using my cast iron and the fact it’s made in that makes it even bet­ter! I’m def­i­nite­ly book­mark­ing this recipe.

    Reply

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