This creamy tomato artichoke chicken is absolutely delicious. Whole30, paleo, and dairy free, the recipe is simple but big on flavor and so dang good! Made with only 7 ingredients, this creamy tomato artichoke chicken is a fantastic paleo or Whole30 dinner, but everyone would love it!
Two words for you: ob-sessed.
Er, wait. That’s not two words.
Obsessed with.
Well, that doesn’t make sense.
Ignore me; I’m just a little teensy bit excited. Why? Because this recipe is about to be in your weekly rotation forever. For the rest of your life, for better or worse, ’til death do you part! It’s that good. Maybe better than your spouse. Especially when s/he who shall remain nameless insists upon leaving their boxes on the living room couches for no apparent reason…
I choose you, creamy tomato artichoke chicken. I choose you again and again.
So here’s the deal: I can’t even explain how good this dish is without getting hyperbolic. The way the ingredients blend together is simply perfect: creamy and rich but bright and so satisfying. It’s a simple recipe but so beautifully balanced. With only 7 ingredients, all you need is a simple side and you’re set! It’s company-worthy but easy enough to make for your fam on a Tuesday night.
Oh and hey – perfect for fall when you need something a bit richer but not too, too heavy.
This creamy tomato artichoke chicken is Whole30, paleo, and dairy free. Make it. You’ll love it.
Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free)
This creamy tomato artichoke chicken is absolutely delicious. Whole30, paleo, and dairy free, the recipe is simple but big on flavor and so dang good! Made with only 7 ingredients, this creamy tomato artichoke chicken is a fantastic paleo or Whole30 dinner, but everyone would love it!
Ingredients
- 4 tsp. avocado oil divided
- 4 evenly sized chicken breasts
- 2 tsp. dried basil divided
- 2 tsp. salt divided
- 1/4 tsp. ground black pepper
- 2 cloves garlic minced
- 1 14.5-ounce can crushed tomatoes
- 1 14-ounce can artichoke hearts drained
- 1/2 cup coconut cream just the solid white part of a can of coconut milk or cream
- fresh parsley or basil chopped, for garnish
Instructions
- Heat 2 tsp. avocado oil in a large skillet over medium-high heat. In a small bowl, combine 1 tsp. dried basil, 1 tsp. salt, and 1/4 tsp. black pepper. Season both sides of chicken breasts with seasoning mixture.
- Transfer chicken breasts to skillet and cook without moving, about 8 minutes, or until bottom is golden brown and releases easily. Flip and cook about 3 more minutes or until cooked through. Internal temperature should be about 161-162º F. Transfer cooked chicken breasts to a plate.
- Let skillet rest a couple minutes then return to stove. Heat 2 tsp. avocado oil over medium-low heat. Add garlic and sauté, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and stir to combine well and incorporate coconut cream. Bring mixture to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Garnish with chopped fresh parsley or basil, if desired.
Margo says
April 1, 2019 at 8:10 pmOh this recipe is wonderful !! thank you sooo very much❗️This will be a favorite and able to serve guests as well👏👏👏
Cheryl Malik says
April 11, 2019 at 12:05 pmYou are so so welcome!
Ben says
February 7, 2019 at 5:08 pmOutstanding meal!!! Made this for our family of 5. 1 Lactose intolerant, so found the coconut alternative for cream was great. Trying to get the family more Paleo/Primal also. However, we did have a little penne with it. The 3 picky kids (none of which like tomatoes), loved it. Now becoming an almost weekly dinner and everyone cleans the plates. We are not big on artichoke, so substituted mushrooms.
Cheryl Malik says
February 27, 2019 at 10:39 amI’m so glad! And that’s an interesting idea to substitute with mushrooms. I’ll have to try that!
Bri says
October 16, 2018 at 7:16 amThis was SO tasty! One of my new whole 30 favorites!
Susan says
October 11, 2018 at 7:53 pmSorry, it’s been a long day and I reread the recipe twice. Do you put the chicken back in the skillet with the sauce. That’s what the pics look like but the instructions don’t include that step. Thanks!
stephanie says
September 30, 2018 at 7:07 pmwhat have you folks served this with? Also, would chicken thighs work okay with this in place of breast? My husband and I prefer dark meat
Cheryl Malik says
October 5, 2018 at 1:23 pmIt’s fantastic over zoodles, cauliflower rice, potatoes, etc. And we love it with a salad or side of spinach!
Merelyn Gardner says
September 26, 2018 at 9:43 pmI just tried this recipe and my whole family went crazy! This is so very delicious! I will definitely make this again!
Cheryl Malik says
September 27, 2018 at 1:10 pmThat is music to my ears!!
Kim says
September 23, 2018 at 3:58 pmCan you please share the nutritional information?
Cheryl Malik says
September 25, 2018 at 10:30 amUpdated with a label!
Kim says
September 23, 2018 at 1:15 pmThis was great! Such a nice change from all the Mexican and Asian inspired Whole 30 recipes I seem to make. Look forward to having it again soon. I’m such a big fan of your recipes.
O says
September 20, 2018 at 2:31 pmSooooo rich and good. Easy too!
Kim says
September 18, 2018 at 8:21 pmHow many ounces of crushed tomatoes is called for in the for-4 size recipe? 14.5? 28?
Cheryl Malik says
September 27, 2018 at 2:36 pm14.5!
Melanie says
September 13, 2018 at 8:26 am“1 can of crushed tomatoes” – Cans come in many different sizes. Could you please be more specific?
Cheryl Malik says
September 27, 2018 at 2:36 pmUpdated!