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Spinach Artichoke Chicken Skillet (Paleo, Whole30 & Keto)

Spinach Artichoke Chicken Skillet
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This Spinach Artichoke Chicken Skillet combines the creamy decadence of spinach artichoke dip with tender, juicy chicken for a one-pan meal that’s healthy, hearty, and packed with flavor. Perfect for busy weeknights or meal prep, this dish is Paleo, Whole30, and Keto-friendly, making it a versatile favorite for any table.

Ingredients

Scale

For the Chicken:

  • 1 tbsp avocado oil (or olive oil)
  • 1.5 lbs chicken thighs or breasts
  • Salt and pepper to taste

For the Spinach Artichoke Sauce:

  • 1 can (14.5 oz) artichoke hearts, drained and roughly chopped
  • 1 cup mayo (avocado oil-based for Paleo/Whole30)
  • 1/4 cup nutritional yeast (for cheesy flavor)
  • 3 cups spinach, chopped (fresh or frozen, thawed and squeezed dry)
  • 4 cloves garlic, minced (or substitute with 1 tbsp garlic oil)

For the Rest:

  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 6 cups cauliflower rice (or white rice if not following Whole30/Keto)
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F. Chop asparagus into bite-sized pieces and prepare cauliflower rice if not using pre-packaged options. In a bowl, mix all sauce ingredients—artichokes, mayo, nutritional yeast, spinach, and garlic—until well combined.
  2. Sear the Chicken: Heat avocado oil in a large oven-safe skillet over medium heat. Season chicken with salt and pepper on both sides. Sear for about 4 minutes per side until golden brown. Remove chicken from the skillet and set aside.
  3. Assemble the Dish: Turn off the heat and add cauliflower rice and asparagus to the skillet. Stir gently to combine and season with salt and pepper to taste. Spread the spinach artichoke sauce evenly over the rice mixture. Nestle the seared chicken on top.
  4. Bake to Perfection: Transfer the skillet to the preheated oven and bake for 15–20 minutes or until the chicken reaches an internal temperature of 165°F.
  5. Serve & Enjoy: Remove from the oven and garnish with fresh parsley if desired. Serve hot as-is or alongside a simple green salad for added freshness.

Notes

Serving Suggestions:

  • Pair with roasted sweet potatoes or steamed green beans for a balanced meal.
  • Serve directly from the skillet for a rustic presentation.

Tips & Tricks:

  • For juicier chicken, use thighs instead of breasts.
  • If using frozen spinach or cauliflower rice, squeeze out excess moisture to avoid sogginess.
  • Use an instant-read thermometer to ensure perfectly cooked chicken.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in an oven at 300°F for about 10–15 minutes or until warmed through.
  • For make-ahead meals, assemble everything except baking; store in the fridge for up to two days or freeze for up to three months. Thaw overnight before baking as directed.

Find it online: https://paleo.recipes/spinach-artichoke-chicken-skillet/