Can you spot the Christmas tree in the photo of this Spinach & Artichoke Chicken?
No really, go look for it…
Okay, I’m kidding. There’s no tree. Or maybe there is and I just haven’t found it yet.
But we do have some Christmas-y colors going on up there. And while this Spinach & Artichoke Skillet Chicken isn’t specifically a Christmas recipe, we’ll use the red and green in it to ease us into the next month of holiday food.
The dish feels creamy & rich, but I kept it dairy-free to lighten things up just a little. If y’all have been around here for any time at all, you know by now that coconut milk is one of my favorite ingredients. True to form, that’s what I’ll be using here.
This would be a pretty easy-peasy-lemon-squeezy recipe to cook up for a weeknight dinner at home. (And please take the lemon-squeezy part seriously because fresh lemon juice truly is part of the recipe.)
As far as serving goes, options for pairing it up are pretty limitless. Throw it over pasta or rice. Or quinoa. Or cauliflower rice if that’s what you’re into. And obviously garlic bread would be a fantastic addition. Maybe roast some green beans. Or don’t because there are already a couple handfuls of veggies in the recipe and that should count for something.
Basically ignore me and do what you want. I’m obviously not a trustworthy source because I already tried to trick you into finding a Christmas tree in a cast iron skillet.
If you try this Spinach & Artichoke Skillet Chicken at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!
Dairy-Free Spinach & Artichoke Skillet Chicken
Creamy, rich, and flavorful spinach & artichoke chicken--without the dairy!
- 2 tbsp olive oil
- 4 thinly-sliced chicken breasts*
- 3 tbsp flour**
- 3/4 tsp salt
- 3/4 tsp black pepper
- 4 garlic cloves (minced)
- 1 cup full-fat coconut milk (canned)
- 3/4 cup quartered artichoke hearts
- 1/2 cup sundried tomatoes
- 2 cups fresh spinach
- 1/2 tsp salt
- juice of 1 lemon
Heat olive oil in a cast iron skillet or similar pan over medium heat.
Combine flour, 3/4 tsp salt, and 3/4 tsp pepper on a plate. Coat chicken breasts in the flour mixture.
Add chicken breasts to the skillet once the oil is hot, and cook about 4 minutes per side, until chicken is nearly cooked through and showing signs of browning on both sides. You may wish to do this step in two batches to avoid overcrowding the skillet. Add minced garlic to the pan in the last two minutes of cooking.
Add all chicken back to the pan if you removed any, and add coconut milk, artichokes, sundried tomatoes, spinach, and extra salt. Bring to a simmer, cover, and cook 5 to 10 minutes, until chicken is completely cooked through. Stir in lemon juice in the last two minutes before serving.
*Instead of thinly sliced chicken breasts, you can just slice 2 regular chicken breasts to half the thickness.
**If you're avoiding flour, feel free to skip it and simply season the chicken breasts with salt and pepper before cooking.