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!

How to Make Cauliflower Rice

You can find cauliflower rice in most grocery stores these days, but if you’ve never made (or eaten) it, learning how to make cauliflower rice may seem difficult or time consuming. But trust us, it’s easy peasy! We’re offering two different methods on how to make it, giving you all the tips you need to know about storing it and letting you in on our favorite way to cook it up.

Cauliflower Rice in a Pan

Cauliflower Rice How To

Cauliflower rice is not new to this site, in fact we’ve been talking about it for years. But we realized that there wasn’t one comprehensive guide here that tells you all you need to know about cauliflower rice, whether you are new to adding it to your meals or you’ve been eating it for a while but buying it in the store. So we’re filling you in on all the cauliflower rice knowledge we’ve gained over the years!

Ready? Let’s dig in!

Why eat cauliflower rice?

If you’ve never eaten it before, you may be wondering what it is and why you should eat it. Putting it simply, cauliflower rice is rice-sized pieces of cauliflower that is cooked and served in place of regular rice.

When compared to regular white or brown rice, cauliflower rice is:

  • Grain-free
  • Low-carb
  • More nutrient dense
  • Fast to cook (5 minutes only!)

Why make cauliflower rice at home?

  1. It’s easy!
  2. It’s inexpensive.
  3. Some recipes actually do best with finally made cauliflower rice versus store-bought larger pieces, like our ‘Everything Bagel’ Topped Cauliflower RollsCauliflower Hash Browns (Keto!), and Cauliflower Pizza Bites (Gluten-Free and Grain-Free)! These recipes call for VERY FINE cauliflower rice that can only be achieved at home.

How to make cauliflower rice

Does is taste good?

To be clear, cauliflower rice does not taste like white rice. It surely taste like cauliflower. So if you are strongly opposed to the taste of cauliflower, this is not the rice alternative for you. But if you like or don’t mind cauliflower, much like white rice, it takes on the flavor of whatever it is served with, such as this Paleo Asian Beef, Fried Rice, Chicken and Broccoli or Stir Fry.

Making Cauliflower Rice:

While we definitely love using the food processor to make cauliflower rice as our preferred method, if you don’t have one you can just as easily use a box grater.

How to make cauliflower rice with a food processor:

Cut the cauliflower into 2” florets (making sure they are all similar in size). Add the florets to the food processor and pulse 7-9 times until they are all broken down into “rice sized” pieces. 

How to make cauliflower rice without a food processor:

Cut the stem out of the cauliflower and cut the cauliflower into 4 pieces. Using the larger holes in the box grater (the ones you would typically use to grate cheese), grate the cauliflower.

Cauliflower rice in food processor

Freezing Cauliflower Rice

Just like you can buy frozen cauliflower rice at the store, you can make your own at home and freeze it. It’s truly cheaper and we do prefer the quality of cauliflower riced at home (though we buy our fair share at the store too, since it is so readily available). Place your riced cauliflower in a bag or container and freeze for around one month. It’s easiest if you freeze it in the portion you are most likely to use. We find that about 4 cups uncooked cauliflower rice is a generous portion for 2 people.

How long will it last in the refrigerator?

Uncooked riced cauliflower will keep about 5 days in a closed container or bag in the refrigerator. Cooked cauliflower rice will last about 3-4 days.

Prepared cauliflower rice

Best Ways to Cook Cauliflower Rice

We love using a nonstick skillet to quickly cook up cauliflower rice, with a touch of garlic powder and salt that is then topped with a few pieces of thinly sliced green onion. Scroll down for the entire recipe.

Recipes to use Cauliflower Rice


How to Make Cauliflower Rice

Prep Time 00:05 Cook Time 00:05 Inactive Time 00:00 Total Time 00:10 Serves 2

Ingredients

  • 1 medium head cauliflower (about 16 ounces)
  • 1/2 tsp salt
  • 1/2 tsp garlic
  • 1 green onion, sliced thin

Directions

  1. Using a food processor: Cut the cauliflower into 2” florets (making sure they are all similar in size). Add the florets to the food processor and pulse 7-9 times until they are all broken down into “rice sized” pieces. Using a box grater: Cut the stem out of the cauliflower and cut the cauliflower into 4 pieces. Using the larger holes in the box grater (the ones you would typically use to grate cheese), grate the cauliflower.
  2. You can store uncooked cauliflower rice either frozen (for up to 1 month) or in the refrigerator for 5 days.
  3. When ready to cook: Heat a large pan of medium heat (we like using our nonstick skillet here). Once hot and then add cauliflower “rice” with ½ teaspoon salt and ½ teaspoon garlic powder. Cook until the cauliflower is tender about 5-6 minutes. The longer you cook it, the more water it will exude.
  4. Garnish with green onion and serve immediately, or let cool and place in the refrigerator for meal prep. Cooked cauliflower rice will last about 3-4 days.
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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!