21DSD Recipe: Spinach and Artichoke Skillet Chicken from Plaid and Paleo

 

Hey folks! We're excited to share this recipe from Vanessa Davis of Plaid and Paleo. This recipe fits perfectly in your 21DSD meal plan. Enjoy! – Diane and Team

---

This tasty Spinach and Artichoke Skillet Chicken is the perfect weeknight dinner made in less than 45 minutes from prep to plate! A cast-iron skillet is a must for every home kitchen. The versatile pan makes for easy clean up and plenty of one-pan meals like this quick and easy 21DSD dinner.

Spinach and Artichoke Skillet Chicken

grain-free • gluten-free • sugar-free

PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVINGS: 2-3

ingredients:

Skillet Chicken

• 1.75 lbs chicken thighs, bone-in and skin on, about 4 large pieces
• 1 Tbsp ghee
• 1 tsp sea salt
• 1 tsp pepper

Spinach and Artichoke

• 1/4 cup white onion, diced
• 3/4 cup canned coconut milk
• 1/2 tsp dried thyme
• 1/8 tsp sea salt
• 1/4 tsp black pepper
• 4 cups packed baby spinach
• 14 oz can artichoke hearts, drained and sliced

preparation:

Pat chicken thighs dry and season each side with sea salt and black pepper.

Heat large cast-iron skillet over medium-low heat, place chicken skin side down, cover and cook for 12 minutes or until the skin is golden brown and releases easily from the pan.

Flip chicken and cook for another 8 minutes, or until internal temperature reaches 160°F.

Remove chicken from pan, and drain all fat except about 1-2 tablespoons. It is okay if it is not exact!

Return pan to medium-low heat, and add diced onion and cook until softened.

Toss in artichoke hearts and cook for 1-2 minutes.

Pour in coconut milk, thyme, salt, and pepper. Stir until mixture becomes light brown, about 2 minutes.

Add in spinach and cook until wilted.

Serve on the side or on top of chicken thighs.

 Substitute coconut oil or olive oil instead of ghee for AIP.