One-Skillet Spinach Artichoke Chicken {Paleo-Whole30}




Ingredients
  • 6 chicken thighs bone-in, skin-on
  • Sea salt and and pepper to season chicken
  • 1 tsp lemon garlic seasoning or garlic powder
  • 2 Tbsp ghee
  • 8 oz fresh spinach roughly chopped
  • 14 oz can artichoke hearts roughly chopped
  • 1/2 med onion chopped (or 1 small)
  • 4 cloves garlic minced
  • 3/4 cup chicken bone broth
  • 1 Tbsp fresh lemon juice
  • pinch crushed red pepper optional
  • Sea salt and pepper to season veggies
  • 1/4 cup coconut milk full fat, blended prior to adding
  • 2 tsp spicy brown mustard
  • 2 tsp tapioca flour or arrowroot

Instructions
  1. Preheat your oven to 400 degrees and make sure ingredients are prepped and ready to go.
  2. Heat a large cast iron skillet (or any oven proof skillet) over med-high heat. Season chicken with salt, pepper, and lemon-garlic seasoning, rubbing in to coat skin.
  3. Add 2 Tbsp ghee to skillet, then brown chicken on both sides - about 3-4 minutes per side.
  4. Once browned, remove chicken from skillet to a plate and lower heat to medium. Add 1 more tbsp ghee to melt only if you need to.
  5. Add onions and cook one minute until softened, then add garlic and cook 30 seconds. Add spinach in batches to wilt, then add artichoke hearts, stir and continue to cook 3 minutes over med heat until softened and heated through. Season with crushed red pepper, salt, and pepper to taste, stir in broth* and lemon juice. Remove from heat.
  6. Return chicken back to skillet, place skillet in preheated oven and bake 25 minutes, until cooked through, then return skillet to stovetop.
  7. Remove just the chicken from skillet with tongs to make the sauce. Whisk tapioca and mustard into coconut milk, then add to skillet and whisk to combine. Bring to a boil and allow to boil 2-3 minutes until thickened, stirring. Return chicken to skillet and serve with spinach artichoke sauce. Enjoy! Serves 6


This Recipe adapted from this -->> SITE

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