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

Creamy Spinach Artichoke Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

  • Author: Glenda Embree
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free



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 1/2 Tablespoons minced garlic
  • 1 medium to large red onion, minced
  • 1/2 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
  • 1/8 teaspoon red pepper flakes
  • 1 (14 oz) can quartered artichoke hearts, drained and chopped
  • 34 cups fresh baby spinach (around 3 oz)


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 1/2″ thick portions.  If your chicken breasts are small, simply use them as they are, pounding out the thickest end to about 1/2″.
  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


*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.)

  • Prep Time: 5 min
  • Cook Time: 25 minutes
  • Category: Main, Meat, Chicken
  • Method: stove top
  • Cuisine: American