Skillet Creamy Spinach and Artichoke Chicken

One of my favorite Whole30 dishes that we eat often is my Skillet Chicken Skillet Piccata. I wanted to change things up last week so I gave it a little tweak and turned it into a spinach and artichoke version and it is absolutely delicious and one that my entire family ate (kid approved)! 

If you are looking for a delicious, filling chicken dish to serve up this week, give this recipe a try! You’ll love it! It goes great over cauliflower rice and a big salad.

Skillet Spinach and Artichoke Chicken
Serves 4
Write a review
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 4 organic chicken cutlets
  2. salt and pepper, to taste
  3. 2-4 tbsp. olive oil
  4. 1/2 cup + 1 tbsp. arrowroot flour/starch
  5. 1 tbsp. ghee
  6. 2 cloves garlic, minced
  7. 1.5 cups chicken broth
  8. 1/4 cup fresh lemon juice
  9. 14oz can quartered artichoke hearts, drained
  10. 4 cups (packed) baby spinach
  11. 2 tbsp. freshly chopped parsley, for garnish (optional)
  12. crushed red pepper, for serving (optional)
  1. A chicken cutlet is a chicken breast butterflied open. You can either do this yourself, or purchase it already like this. Once you have your chicken into "cutlets" break them down so that they are cut in half, lenthwise, and no longer attached to each other.
  2. Season chicken on both sides with kosher salt and black pepper, to taste. I also like to lightly dust mine with paprika, but not necessary.
  3. Place arrowroot flour in bowl.
  4. Now, individually place each of the chicken cutlets into the flour and dredge both sides so that they are evenly coated in the flour. Set aside on a clean plate while you finish dredging the rest of the cutlets. If there is a little of the arrowroot flour left in the bowl, don't discard it yet, you'll need a little for the sauce later.
  5. Now, heat a large skillet (be sure the skillet has a lid that fits it) over medium-high heat. Add in 2 tbsp. olive oil and Swirl the pan so that it is evenly coating the bottom of the skillet. brown your chicken cutlets in batches so that you don't overcrowd the pan--I do about 3 at a time and brown each side for about 3 minutes (they don't need to be cooked through, just lightly browned). Once both sides are brown, set them aside on a plate and continue to brown all of the chickens. About halfway through this process or when the oil is all soaked up, add in 1 more tbsp. of olive oil if necessary to brown the other batch(es) of chicken.
  6. Reduce heat to med-low and add ghee and garlic, saute for 30 seconds, being careful not to burn the garlic.
  7. Add 1 tbsp. arrowroot and whisk until it is blended in without clumps into the ghee mixture.
  8. Pour in the broth and continue to whisk until combined, turn heat up slightly so that the broth mixture is very lightly simmering.
  9. Add in the artichokes and the baby spinach, stir until the spinach has wilted down into the sauce.
  10. Add the lemon juice, then nestle the chicken cutlets back into the sauce.
  11. With the sauce simmering, cover the skillet and continue to cook until chicken is cooked through, about 20-30 minutes. Shaking the pan and gently stirring occasionally to prevent sticking.
  12. Garnish with parsley and crushed red pepper, if desired.
  13. Serve and enjoy!
The Defined Dish https://thedefineddish.com/


  • Reply
    July 26, 2017 at 12:13 am

    This is another winner dinner! In this case, winner winner chicken dinner. This will be added to my rotation along with the orange chicken and the Mongolian Beef stir fry! Thank you for these delicious recipes. I do not feel like I am being deprived of anything during this Whole 30.

    • Reply
      July 26, 2017 at 4:09 pm

      You’re so welcome I am so glad you enjoy them!

  • Reply
    May 25, 2017 at 6:56 pm

    Anything that should be varied if using regular flour? Wanting to try this out for a casual dinner party! Never made anything of yours that hasn’t been delish – thanks for keeping us fed!

    • Reply
      May 25, 2017 at 7:02 pm

      Hi Sarah, thanks for the sweet comment! And with this recipe, you can follow it exactly but sub flour for arrowroot and it should turn out great!! If it’s too thick (which it shouldn’t be) just add a little extra broth.


  • Reply
    May 24, 2017 at 3:30 am

    Made this tonight. It is truly the ultimate comfort food! So creamy and delicious. I didn’t have any artichoke hearts on hand so I used sundried tomatoes and it turned out amazing! Thanks for sharing! I will be making this many more times!

    • Reply
      May 24, 2017 at 6:30 pm

      Thanks, Katie!! and I love your own rendition of adding sundried tomatoes, sounds FANTASTIC!!

  • Reply
    May 23, 2017 at 4:34 pm

    Hi! I made this the other night and it was delicious – however the sauce ended up a little more gelatinous rather than creamy. Did I use too much arrowroot powder? Any other suggestions on what I can differently next time? Thanks!

    • Reply
      May 24, 2017 at 6:32 pm

      Hi Shannon!! Next, time, just keep adding broth until it gets to the consistency you want.. it’s just the arrowroot to broth ratio probably got a little off! 🙂

      • Reply
        May 1, 2022 at 10:14 pm

        Outstanding. Added the red pepper flakes and sprinkled Pecorino Romano cheese on top after I dished it up.
        It was perfect. I will be adding this to our dinner menu.
        Thank you.

    Leave a Reply & Rating

    You Might Also Like

    SDC Instagram