This Kale, Spinach, and Artichoke Chicken Skillet is the perfect 1-pan meal when you don’t have a ton of time to cook, but want a hearty dinner. It is easy to make, flavorful and is paleo and Whole30-friendly.
Sometimes it is fun to make fancy, complicated meals that have a lot steps and ingredients. However, this hasn’t been my idea of “fun” in quite some time. Between working full-time, and running a growing side hustle, I have been craving simple meals that don’t require a ton of fuss.
Amen, amen.
I was recently challenged to make a 30-minute meal (shoutout to my hero Rachael Ray – that woman literally taught me how to cook) that could be made without using an oven. That threw my dreams of a sheet pan dinner out the window but allowed me to come up with the next best thing – the skillet dinner.
Social media can make nourishing food seem so complicated. Like we all need crazy ingredients, or powders, or a perfect marble countertop and bright-white kitchen (guilty). But what if all we really need to have a good, nourishing meal is simple ingredients, a skillet, and the love and care that surrounds the dark, yellow-lit kitchens 99% of us truly have? Well, friends, I do think that’s all we need, and this recipe is it.
Don’t get carried away though. I’m still busting out my marble slab to take bright white pics for the ‘gram. Just know that I actually eat these meals standing at my black-tiled countertops under horrible yellow lighting.
This dish is like an entree version of spinach and artichoke dip. It’s way more satisfying, isn’t full of heavy ingredients that may weigh you down, and is so simple even a newbie cook could totally nail it. PS – if you’re doing a Whole30, get this on your rotation stat.
Kale, Spinach, and Artichoke Chicken Skillet
https://www.thebalancedberry.com/wp-content/uploads/2017/11/Chicken-Skillet-1-of-5.jpg
| Prep: | Cook: | Yield: 2 | Total: |
This Kale, Spinach, and Artichoke Chicken Skillet is the perfect 1-pan meal when you don’t have a ton of time to cook, but want a hearty dinner. It is easy to make, flavorful and is paleo and Whole30-friendly.
You'll Need...
- 2 Boneless, Skinless Chicken Breasts (of equal thickness)
- 2 T Avocado Oil
- ½ tsp oregano
- ½ Tsp Paprika
- 1 Tsp Onion Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- ⅓ Cup Coconut Milk
- 3 Cups of Kale, De-Stemmed and Chopped
- 3 Cups Baby Spinach
- 3/4 Cup Artichoke Hearts, Chopped
- ½ Cup Chicken Broth
- 3 Cloves Garlic Minced
- ½ Onion, Chopped
Directions
- Season chicken liberally with salt, pepper, paprika, oregano, and onion powder.
- Heat 1 Tablespoon avocado oil over medium in a skillet, and add chicken. Cook until brown on both sides and cooked through (about 6 minutes per side or until a meat thermometer reads as done). Remove from pan to a plate, and cover with foil.
- Add the remaining tablespoon of avocado oil to the pan, and add garlic and onion. Reduce to medium-low heat and saute until translucent and fragrant.
- Add the spinach, kale and artichokes to the pan and saute until the greens begin to wilt.
- Add the chicken broth and coconut milk to the pan and bring the sauce to a simmer. Allow the sauce to thicken and reduce.
- Add the chicken cutlets back to the pan and cover with the sauce. Simmer for 1-2 minutes, then serve immediately.
Your Turn:
- What are some of your favorite fast, easy meals?
- Do you fake having a bright, beautiful kitchen too? HA