Creamy Spinach and Artichoke Chicken

This Creamy Spinach and Artichoke Chicken is comfort food turned easy weeknight dinner! This optionally dairy-free dish is so creamy and tastes just like spinach artichoke dip but with fresh healthy ingredients served for dinner!  This dish is Paleo, Keto and Whole30 friendly and so delicious!

Creamy Spinach and Artichoke Chicken

Another easy weeknight dinner coming your way! And if you are a fan of spinach artichoke dip (but…who isn’t?) then you’re going to love this one. We took all the flavors of that classic dip and updated to create a healthy nutrient-dense dinner that is so creamy and delicious without any actual cream! Ok…we did include a note about how to use cream if you prefer to keep this nut-free. So you decide which version works better for you!

Ingredients Needed:

  • chicken breast (or chicken tenders)
  • oil
  • onion
  • garlic
  • chicken stock
  • canned artichoke quarters
  • cashew cream (see this post on how to make)
  • nutritional yeast (optional, for dairy-free “cheesy” taste)
  • lemon juice
  • spinach
  • salt and pepper

If you want to keep this nut-free and tolerate dairy substitute heavy cream for cashew cream and parmesan cheese for nutritional yeast. Either way, it’s going to be good!

Why do we use cashew cream in this recipe?

We love using cashew cream as a dairy-free alternative to make things CREAMY! Unlike coconut cream or coconut milk that can often leave a taste, cashew cream makes things instantly creamy, without any coconut taste! It’s totally dairy-free, and delicious. You can use it in savory or sweet dishes. But even without the health benefits, cashew cream is just totally delicious.

What to serve with Spinach and Artichoke Chicken:

There are so many options to serve this delicious dish with. Try:

If you like this simple weeknight chicken dinner, check out these other favorites:

  • Creamy Tuscan Chicken (Paleo & Keto)
  • Chicken Parmesan
  • Roasted Chicken Dinner
  • Sheet Pan Curry Chicken and Vegetables

    Spinach and Artichoke Chicken

    Prep Time 00:10 Cook Time 00:25 Inactive Time 00:00 Total Time 00:25 Serves 4

    Ingredients

    • 1-½ pound chicken breast, diced into 1” x 3” pieces (or chicken tenders)
    • 2 teaspoons avocado oil (if needed)
    • 1 onion, sliced thin
    • 3 cloves garlic, minced
    • 1-½  cup chicken stock
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 15 ounce can artichoke quarters, drained and chopped roughly
    • 1/2 cup cashew cream (see this post on how to make)
    • 1-2 tablespoons nutritional yeast (optional, for dairy-free “cheesy” taste)
    • 1 teaspoon lemon juice
    • 2 cup spinach
    • Green onions, sliced thinly, for garnish
    • For serving: cauliflower rice, pasta, rice, spaghetti squash

    Directions

    1. Heat oil a large saute pan over medium heat. When hot cook chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3-4 minutes per side. Remove from pan and set aside.
    2. Add 2 teaspoons oil if the pan is dry.  Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.
    3. Add in chicken stock, salt and pepper and artichokes and scrape up any browned bits from the bottom of the pan and bring up to a boil. 
    4. Reduce heat to medium low and stir in cashew cream, nutritional yeast and lemon juice until smooth.
    5. Add spinach, and return chicken to pan and continue to cook until the spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
    6. Serve immediately with either cauliflower rice, pasta, rice, spaghetti squash!

    Recipe Notes

    1. Want to make this nut free and tolerate dairy? Make with heavy cream and ⅓ cup grated parmesan
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Creamy Peppermint Coconut Cups (Keto-Friendly)

These Creamy Peppermint Coconut Cups are the perfect treat to have in the fridge! They are chocolate-y, peppermint-y, and coconut-y! They are keto-friendly, too! Perfect keto cups!  

Creamy Peppermint Coconut Cups | Lexi's Clean KitchenCreamy Peppermint Coconut Cups

This weekend was really really something else! We got ENGAGED!

Before I share with you the most perfect little recipe, I’ll tell you a gist of the story 🙂 My mom and my brother came into town to celebrate Mike’s mom’s 60th birthday, or so I thought. On Sunday morning after the party, Jax came into the bed with a card and a bow tucked into his collar and Mike with the GoPro strapped to his head. He told me he found a card when shopping for his mom’s, and to go ahead and read it. Half disheveled from a late night and just waking up, I read the sweetest card with Jax snuggling up at my side, and Mike fidgeting next to me. The card was left open ended so I looked up at Mike and that was when he took out the box with the ring inside and asked me to marry him. It was the most amazing moment ever and so beyond perfect. In our home, with our puppy, and with my family there to celebrate! I feel so lucky.

Our Engagement! 3/15/2015With our families celebrating on 3/15/2015. Check out our backyard engagement party here.

Now that you’ve heard the story, let’s move on to the recipe of the day! Creamy Peppermint Coconut Cups. These make the absolute perfect little treat. Of course, I threw in some peppermint extract for good measure for St. Patrick’s Day tomorrow. 

Creamy Peppermint Coconut Cups | Lexi's Clean Kitchen

I made another batch when we had family over last weekend with the extra coconut butter mixture. SO. GOOD. Everyone was a fan.

Creamy Peppermint Coconut Cups | Lexi's Clean Kitchen

I love having these in the fridge for whenever I want a little something after dinner. I also sprinkled mine with coarse malden sea salt because chocolate + sea salt is just the greatest combination.


Creamy Peppermint Coconut Cups

Prep Time 25 min Total Time 0:25 Yields 24

Ingredients

  • 2 cups dark chocolate chunks
  • Optional: Sprinkled coarse pink sea salt
  • Optional: Raw Almonds for garnish on top

For the filling

Directions

  • Heat chocolate over the stove or using your desired method
  • In your high-speed blender, blend coconut and oil until the mixture becomes soft and butter-like texture**
  • Add in the maple syrup and extract of choice***
  • Spoon in a small spoonful of chocolate into your mini baking cups
  • Roll coconut mixture into a 1/2-1 inch ball and drop in the center of the cup- continue until all cups have coconut inside
  • Spoon in remaining chocolate to cover the coconut in the cups
  • Optional: Sprinkle with pink sea salt and/or top with an almond
  • Recipe Notes

  • *This makes a lot of coconut butter, likely more than you'll use for your cups
  • **Be patient- this make take anywhere from 7-15 minutes depending on your blender. The longer you blend the creamier it will be.
  • ***Add additional coconut oil if mixture is extremely dry, although 1 tbsp should be plenty
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.