Ingredients
For the Chicken Breast:
- 4 small-medium boneless skinless chicken breasts or 2 large, halved
- 1 tablespoon basil
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon ghee (or olive oil)
For the Creamy Sauce:
- 1 tablespoon ghee (or olive oil)
- 3 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1/4 cup chicken broth
- 1 13.5-ounce can unsweetened full-fat coconut milk (recommended: Thai Kitchen Coconut Milk)
- 1/2 lemon, juiced
- 1 tablespoon arrowroot starch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 14-ounce can quartered artichoke hearts, drained and chopped
- 2 cups packed spinach
- Red pepper flakes, for garnish
Instructions
- Season and Sear the Chicken: Season the chicken breasts on both sides with basil, garlic powder, sea salt, and black pepper. Heat ghee or olive oil in a skillet over medium heat. Sauté the chicken breasts for 6-8 minutes on each side until cooked through and golden brown. Remove from skillet and set aside on a plate.
- Sauté Garlic and Onion: In the same skillet, remove any excessively dark browned bits but keep the flavorful residue. Over medium heat, melt ghee and add minced garlic and finely chopped yellow onion. Sauté for 1-2 minutes until fragrant and onions are translucent.
- Prepare the Creamy Sauce: To the skillet, add chicken broth, unsweetened full-fat coconut milk, lemon juice, arrowroot starch, salt, and black pepper. Whisk everything together thoroughly to combine. Allow the sauce to simmer gently for 2-3 minutes until it begins to thicken.
- Add Vegetables and Return Chicken: Reduce heat to low. Stir in chopped artichoke hearts and packed spinach until the spinach wilts slightly. Return the cooked chicken breasts to the skillet and spoon the creamy sauce evenly over them.
- Garnish and Serve: Sprinkle red pepper flakes over the dish for a bit of heat and color. Serve the skillet hot for a comforting and nutritious meal.
Notes
- For extra flavor, ensure to let the chicken brown well on the skillet to develop a nice crust.
- You may substitute ghee with olive oil if preferred.
- Arrowroot starch is used as a thickener; cornstarch can be substituted but is not paleo-compliant.
- The recipe uses canned coconut milk; choose full-fat unsweetened for richest texture and flavor.
- Adjust red pepper flakes according to your spice preference.
- This dish pairs well with cauliflower rice or steamed vegetables for a complete low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Paleo
