Paleo Spinach Artichoke Chicken
40aprons.com/paleo-spinach-artichoke-chicken/This absolutely delicious paleo spinach artichoke chicken starts with our perfect chicken thighs, complete with crispy skin and super moist meat. Smothered in a creamy spinach artichoke sauce that's dairy free, grain free, with no refined sugar or added sweeteners! This is quickly becoming one of our favorite paleo dinners.
Recipe Makes (Approximate):
Equipment
- Oven
- Oven-safe skillet
- Tongs
- Potholder
- Plate
- whisk
Ingredients
- 4 bone-in, skin-on chicken thighs
- sea salt (to taste)
- 1 tablespoon ghee
- 3 cloves garlic (minced)
- ½ of one large yellow onion (or 1 small onion, finely chopped)
- 2 tablespoons arrowroot starch
- 1 13.5-ounce can unsweetened, full-fat coconut milk (divided)
- ½ of one lemon (juiced)
- 1 14-ounce can quartered artichoke hearts (drained and chopped)
- 2 packed cups spinach
- red pepper flakes (for garnish)
Instructions
- Preheat oven to 375° Fahrenheit.
- Pat chicken thighs very dry. Season liberally with sea salt.
- In oven-safe skillet, heat ghee or olive oil over medium-high heat until very hot. Using tongs, place chicken thighs skin-side down in skillet. Sear 5 minutes, or until skin is golden brown and no longer sticks to skillet.
- Flip chicken thighs. Cook 2 minutes more on stovetop, then transfer skillet to preheated oven.
- Roast chicken thighs 15 minutes or until internal meat thermometer reads approximately 162° Fahrenheit (not a typo). Carefully remove skillet from oven. Be careful: use potholders to handle skillet from this point forward.
- Transfer chicken thighs to plate. Pour off all but 1-2 tablespoons fat from skillet. Return skillet to stove over medium-low heat.
- Add onion to skillet. Sauté until translucent, approximately 5 minutes.
- Add garlic and sauté, stirring constantly, for approximately 30 seconds.
- Sprinkle in arrowroot starch, then pour in ½ cup coconut milk. Use whisk to loosen any browned bits on skillet and to incorporate arrowroot starch with milk.
- Add remaining coconut milk, lemon juice, artichoke hearts, and spinach to skillet. Increase heat to medium.
- Bring mixture to boil, then reduce heat and simmer 5 minutes or until thickened. Stir as needed to prevent sticking.
- If needed, return chicken thighs to skillet long enough to warm through. Divide chicken thighs and spinach artichoke sauce evenly amongst 4 plates. Garnish with red pepper flakes and serve.
Recipe Notes
- Make it Keto: Replace the arrowroot starch with 1-2 teaspoons xanthan gum. To lower the carb count more, leave out the onion.
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 590calProtein: 27gFat: 48gSaturated Fat: 27gTrans Fat: 1gCholesterol: 151mgSodium: 503mgPotassium: 628mgTotal Carbs: 14gFiber: 2gSugar: 2gNet Carbs: 12gVitamin A: 1520IUVitamin C: 8mgCalcium: 54mgIron: 5mg
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