Spinach Artichoke Chicken Skillet (Paleo, Whole30 & Keto)

You know that creamy, cheesy spinach-artichoke dip that’s always a hit at parties? Imagine turning that into an easy, healthy dinner. That’s exactly what this Spinach Artichoke Chicken Skillet is—a dish that’s flavorful, filling, and surprisingly simple. It’s a one-pan meal with juicy chicken smothered in a creamy spinach and artichoke sauce. Plus, it’s Paleo, Whole30, and Keto-friendly! Whether you’re cooking for the family or prepping meals for the week, this recipe will leave everyone happy.

Recipe Snapshot

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 6

Why you’ll love it:

• One-pan dish = fewer dishes!
• Packed with protein and veggies.
• Perfect for healthy meal prep.

What You’ll Need

Tools:

• Large oven-safe skillet (cast iron is ideal).
• Mixing bowl, spatula, cutting board, and knife.

No oven-safe skillet? No problem—just transfer everything to a baking dish before popping it in the oven.

Ingredients

The Basics:

• 1 tbsp avocado oil (or olive oil)
• 1.5 lbs chicken thighs or breasts (thighs for more flavor)
• Salt and pepper to season

The Sauce:

• 1 can (14.5 oz) artichoke hearts, drained and chopped
• 1 cup mayo (avocado oil-based for Paleo/Whole30!)
• 1/4 cup nutritional yeast (for that cheesy, dairy-free flavor)
• 3 cups spinach, chopped (fresh or thawed and squeezed if frozen)
• 4 garlic cloves, minced

For the Veggies:

• 1 bunch asparagus, trimmed and chopped
• 6 cups cauliflower rice (or white rice if not Paleo/Keto-friendly)

Optional garnish: a handful of fresh parsley.

How to Make It

Step 1: Prep Your Ingredients

Start by preheating your oven to 350°F. While it’s heating up, take a few minutes to chop the asparagus into bite-sized pieces and prepare the cauliflower rice if you’re not using a pre-packaged option. If you go with frozen spinach or cauliflower rice, make sure to squeeze out as much water as possible—this step is key to keeping your dish from turning soggy. Once your veggies are ready, mix all the sauce ingredients—chopped artichokes, mayo, nutritional yeast, spinach, and garlic—into a bowl. Stir everything together until it’s smooth and well combined.

Step 2: Sear the Chicken

Grab a large, oven-safe skillet and heat the avocado oil over medium heat. While the oil is warming up, season the chicken thighs (or breasts, if you’re using them) with salt and pepper on both sides. Once the oil shimmers, carefully place the chicken in the skillet. Let it cook undisturbed for about four minutes on one side, until a nice golden crust forms. Flip the chicken and cook the other side for another four minutes. Don’t worry about cooking it all the way through just yet—it will finish in the oven later. The goal here is to get that golden sear, which locks in flavor and gives the chicken a gorgeous texture.

Step 3: Assemble the Dish

Once the chicken is seared, remove it from the skillet and set it aside on a plate. Keep the heat on the skillet and add the cauliflower rice and asparagus directly into the pan. Stir gently to combine, making sure the vegetables are evenly distributed. Next, take the spinach artichoke sauce you prepared earlier and spread it evenly over the cauliflower rice and asparagus mixture. Finally, nestle the seared chicken pieces back into the skillet, making sure each piece is sitting snugly in the creamy sauce.

Step 4: Bake It

Transfer the skillet to your preheated oven and let it bake uncovered for 15 to 20 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F. If you’re unsure, use an instant-read thermometer to check—it’s the easiest way to guarantee perfectly cooked, juicy chicken. As it bakes, the sauce will become bubbly, and that’s when you know it’s time to take it out.

Step 5: Serve and Enjoy

Remove the skillet from the oven and let it rest for a minute or two before serving. If you’re feeling fancy, sprinkle some freshly chopped parsley over the top for a bright, herby garnish. Serve the dish straight from the skillet for a rustic presentation, or spoon individual portions onto plates. Either way, the creamy sauce, tender chicken, and flavorful veggies make this a meal everyone will love.

Tips and Variations

Make-Ahead Option:

• You can prepare the chicken and sauce ahead of time, storing them separately in airtight containers. Reassemble and bake for 15 minutes when ready to serve.

Diet Swaps & Customizations:

• For a vegan twist, swap the chicken for tofu or chickpeas.
• Want a spicy kick? Add a pinch of cayenne or sprinkle red pepper flakes into the sauce.
• No asparagus? Use zucchini, Brussels sprouts, or whatever veggies are in season.

Fancy it up:

• Top with toasted pine nuts or a drizzle of truffle oil for a gourmet vibe.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze pre-baked for up to 3 months. Thaw overnight in the fridge before baking.
• Reheating: Warm in the oven at 300°F for 10–15 minutes. Skip the microwave—it can dry out the chicken.

This Spinach Artichoke Chicken Skillet blends indulgent flavors with healthy ingredients. Comfort food without the guilt. Give it a try tonight—you’re going to love how simple and tasty it is. Let me know how it turns out!

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