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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!
What Makes This Recipe So Good
- It’s a 7-ingredient, 30-ish-minute, one-pan meal that’s completely Whole30, paleo, and dairy free. What more do I need to say??
- We’re talking a restaurant-quality, creamy, tangy tomato sauce that swaddles tender, juicy, perfectly-cooked chicken breasts that have been seasoned simply but beautifully. It’s rich but not too, too heavy. Bright and so satisfying. Easy yet company-worthy. Seriously, do I need to go on?
- Oh, and since this creamy tomato artichoke chicken is so incredible all on its own, you only need a simple side or two to pair with it. Try Italian green beans, air fryer asparagus, sautéed spinach, broccolini, or your favorite Whole30 potato dish.
Chef’s Tips
- If a tomato-y sauce isn’t your style, check out my recipe for Creamy Whole30 Tuscan Chicken with Artichokes. It’s very similar to this creamy tomato artichoke chicken, but uses sun-dried tomatoes instead of crushed, giving you more of a white “cream” sauce.
- Make sure your chicken breasts are roughly the same size and thickness, otherwise they won’t cook evenly. If they vary wildly in thickness, pound them thinner with a meat tenderizer (or a rolling pin) or halve them into evenly thick cutlets.
- For a really golden sear, pat the chicken breasts completely dry with a paper towel before seasoning them. Don’t worry, removing that outer moisture won’t dry them out. It’ll actually give you a better sear, which will lock in those natural juices, keep the chicken breasts nice and moist.
- Your cook times will vary slightly depending on the size and thickness of the chicken you use, and on the size and age of the skillet. Use an internal meat thermometer to make sure the chicken’s cooked to a safe-to-consume temperature (165°F for chicken) before serving.
Serve Up Even More Whole30 Deliciousness
- Whole30 Marry Me Chicken (Paleo, Dairy Free)
- Whole30 Burgers with Spicy Mayo
- Paleo Meatloaf (Whole30, Low Carb, Gluten Free)
- Whole30 Creamy Garlic Chicken (Dairy Free, Paleo)
- Whole30 Lasagna Soup
Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free)
Whole30, paleo, and dairy free, this recipe is simple but big on flavor and so dang good!
servings
Equipment
- Cutting board
- Paper towels
- Small bowl
- whisk or silicone spatula
- Large skillet
- Tongs
- internal meat thermometer
- Plate
Ingredients
- 4 teaspoons avocado oil or other neutral oil, divided
- 4 medium boneless, skinless chicken breasts approximately 6 ounces each, see Notes
- 2 teaspoons dried basil divided
- 2 teaspoons salt divided, more or less to taste
- ¼ teaspoon freshly ground black pepper more or less to taste
- 2 cloves garlic minced
- 1 14.5-ounce can crushed tomatoes
- 1 14-ounce can artichoke hearts drained
- ½ cup coconut cream see Notes
- chopped fresh parsley or chopped fresh basil, for garnish
Instructions
- Place chicken breasts on cutting board and pat chicken dry on all sides with paper towels.
- In small bowl, whisk together 1 teaspoon dried basil, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper, until ingredients are well distributed. Liberally season chicken breasts on all sides with spice mixture. Set chicken aside.
- Heat large skillet over medium-high heat. When skillet is hot, add 2 teaspoons avocado oil and swirl pan to coat bottom with oil. Heat oil over medium-high heat until oil is hot and shimmering.
- When oil is hot, add seasoned chicken breasts to skillet. Cook chicken, undisturbed, 8 minutes, or until bottom of chicken is golden brown and releases easily from skillet. If chicken sticks to skillet, continue cooking until chicken releases easily.
- When chicken is ready, flip chicken breasts over and cook until chicken is cooked through, approximately 3 minutes. Internal temperature of chicken should read 160° to 162° Fahrenheit according to internal meat thermometer. Transfer cooked chicken to plate and set aside.
- Move skillet from heat and let cool 2 to 3 minutes, then return skillet to heat. Add remaining 2 teaspoons avocado oil to skillet and swirl pan to coat. Heat oil over medium-high heat until oil is hot and shimmering.
- Add minced garlic to hot oil. Sauté garlic, stirring constantly, just until garlic is fragrant, approximately 30 to 60 seconds.
- When garlic is fragrant, add crushed tomatoes, artichoke hearts, and coconut cream to skillet. Gently stir until ingredients are fully combined and cream is completely incorporated. Let mixture come to low boil, then reduce heat and simmer until sauce is thickened, approximately 5 minutes.
- Return chicken breasts to skillet and spoon sauce over tops of chicken. Simmer just until chicken is warmed through, then garnish chicken with chopped parsley or basil. Serve warm with desired sides and plenty of sauce.
- Chicken: To cook evenly, chicken breasts should be evenly sized and not too thick. Trim or pound chicken breasts as needed.
- Chicken: Boneless, skinless chicken thighs would also work here. Adjust the cook time as needed to accommodate.
- Coconut Cream: Make sure to use coconut cream, not coco lopez (cream of coconut) or coconut creamer. Coconut cream comes from a can of coconut milk that’s been refrigerated overnight – the cream is the thick top layer that separates from the liquid in the can.
Approximate Information for One Serving
Serving Size: 1servingCalories: 478calProtein: 40gFat: 29gSaturated Fat: 12gTrans Fat: 0.02gCholesterol: 109mgSodium: 1875mgPotassium: 1049mgTotal Carbs: 15gFiber: 5gSugar: 6gNet Carbs: 10gVitamin A: 1269IUVitamin C: 34mgCalcium: 82mgIron: 4mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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This was the second Paleo dish I’ve ever had. My girlfriend is on the diet but she doesn’t really cook, I on the other hand love cooking so I figured it would be nice for us to be able to sit down and eat together. This dish was delicious, creamy and full filling. I’m excited to eat healthier and try new things. Thank you for the recipe.
This was SO tasty! One of my new whole 30 favorites!
Sorry, 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!
That’s what I’m wondering too!
what 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
It’s fantastic over zoodles, cauliflower rice, potatoes, etc. And we love it with a salad or side of spinach!
Did you try it with chicken thighs? I’m curious if I can substitute it also
I just tried this recipe and my whole family went crazy! This is so very delicious! I will definitely make this again!
That is music to my ears!!
Can you please share the nutritional information?
Updated with a label!
This 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.
Sooooo rich and good. Easy too!
How many ounces of crushed tomatoes is called for in the for-4 size recipe? 14.5? 28?
14.5!
“1 can of crushed tomatoes” – Cans come in many different sizes. Could you please be more specific?
Updated!