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 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
- 3–4 cups fresh baby spinach (around 3 oz)
Instructions
For the Chicken: (See notes if using pre-cooked chicken.)
- Preheat oven to 400°.
- 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.)
- 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″.
- Season the chicken breasts on both sides with all purpose seasoning.
- Place seasoned chicken breasts on a *rimmed baking sheet, lined with parchment paper.
- Bake the chicken for 15-20 minutes, until a meat thermometer inserted into the middle of the thickest portion reads 160°.
- Use the instructions below to prepare the sauce during the last 5 minutes of the chicken cooking time.
- Remove chicken from oven and add each piece to the skillet with your creamy spinach artichoke sauce.
For the Sauce:
- During the last 5 minutes of the chicken cooking time, heat 1 Tablespoon avocado oil in a *cast iron skillet.
- Add garlic and onions, and sauté over medium heat for 1-2 minutes, until the onion is softening and becoming more translucent.
- Whisk the arrowroot into the cold chicken broth.
- Add the chicken broth, coconut milk, lemon juice, red pepper flakes, salt, and pepper to the skillet.
- Whisk everything together as it begins to heat.
- Simmer for 2-3 minutes or until the sauce thickens.
- Reduce heat to low and stir in the drained and chopped artichoke hearts and the fresh spinach.
- Return the chicken to the skillet to warm through and spoon the sauce over the chicken.
- Serve.
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.)
- Prep Time: 5 min
- Cook Time: 25 minutes
- Category: Main, Meat, Chicken
- Method: stove top
- Cuisine: American
