Creamy Chicken with Spinach Artichoke Sauce
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
364 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken with Spinach Artichoke Sauce
Description
This dish is centered on thinly sliced chicken breasts pan-seared until golden and cooked through, ensuring tenderness and even cooking. The sauce is built in the same skillet, starting with garlic sautéed briefly to release its aroma. Chicken stock deglazes the pan, lifting browned bits that add depth. Coconut milk introduces richness and creaminess, thickening as it reduces alongside Dijon mustard, lemon zest, and lemon juice, which bring acidity and brightness to the sauce.
Wilted baby spinach leaves and halved artichoke hearts fold in last, contributing earthiness and a subtle tang. The sauce coats the chicken before serving, blending savory, tart, and creamy elements harmoniously. This combination provides a balanced meal suited to pairing with neutral sides like rice, potatoes, or bread to soak up the sauce.
Optional ingredients like sun-dried tomatoes, capers, or kalamata olives can be added to intensify flavor complexity and introduce a salty tang. These extras enhance the dish’s Mediterranean touches.
Ingredients
- 4 (6-oz) chicken breast thinly sliced
- salt sea salt
- black pepper
- 2 Tbsp avocado oil
- 3 cloves garlic minced
- 1/2 cup chicken stock
- 1 cup coconut milk full-fat, canned
- 1 Tbsp Dijon mustard
- 1 tsp lemon zest
- 1 Tbsp lemon juice fresh
- 1 cup baby spinach
- 1 (14-oz.) can artichoke hearts drained and halved
Instructions
- Slice the chicken in half to make a thinner cutlet. This helps ensure the chicken cooks evenly and stays tender.
- In a large skillet, head the avocado oil over medium-high heat. Add the chicken and cook until golden-brown on both sides and cooked through, about 4 to 5 minutes per side. Transfer the chicken to a plate and set aside.
- Add the garlic to the skillet and cook, stirring continuously, for 30 seconds. Add the stock and cook, scraping up any browned bits from the bottom of the pan with your spoon, for 1 to 2 minutes. Add the coconut milk, ¼ teaspoon of sea salt, and ¼ teaspoon of black pepper and cook until the sauce has reduced by half, about 3 to 4 minutes. Stir in the mustard, lemon zest, and lemon juice.
- Add the spinach and artichokes and cook until the spinach has wilted, about 2 minutes. Taste and season with salt and pepper as desired. Return the chicken to the pan and serve immediately with choice of side dishes
Notes
- Adding sun-dried tomatoes, capers, or kalamata olives boosts flavor complexity and Mediterranean character.
- Thinly slicing chicken breasts helps them cook evenly and remain tender.
- Serve with neutral sides such as rice or bread to enjoy the sauce fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 364kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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