This Whole30 Spinach Artichoke Chicken takes the beloved appetizer and turns it into an entree. This creamy remake tastes like the real deal, but with none of the dairy and lots of protein! Plus, who doesn’t love a way to get in some extra greens by hiding them in a delicious dish?
Whole30 Spinach Artichoke Chicken
During the holidays, my mom always makes the most delicious spinach artichoke dip that I can’t get enough of. Last year I started to think, why don’t I make a healthier version that I don’t have to wait until Christmas to enjoy! During the January Whole30, I went ahead and did just that. You can grab the dip version of this recipe by clicking here!
I love that dip recipe so much that I thought, hey, why not make a meal of it? That’s when I decided to add my Cassava Flour Breaded Chicken (click here for the recipe!) to a small batch version of the dip and WOW. It did not disappoint. You can also make this dish using grilled chicken with salt and pepper if you’d like to skip the extra step. Both versions are delicious!
Special offer for my KK&F fam!
Thinking of making the version of this dish using my Cassava Flour Breaded Chicken recipe? Not all cassava flours are created equal. Some are grainy while others are super high quality. Otto’s Naturals is the only cassava flour I use, and they were nice enough to give me a discount code for you all! Use “kaylaskitchandfix” at checkout for a discounted price. They also have free shipping on all orders! Click here to shop!
Hungry for more?
Check out some of my most loved chicken recipes like this Chicken Milanese (click here!) or my General Tso’s Chicken (click here!). As an added bonus, both can be made Whole30!
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Ingredients
Method
- Prepare the chicken. You can use either grilled chicken with salt and pepper or opt for my Cassava Flour Breaded Chicken. Follow the below for grilled and the Cassava Flour Breaded Chicken recipe for the other!
- Place a skillet/pan over medium heat on the stove and heat avocado oil.
- Thinly slice chicken breasts and cook with salt and pepper. Once cooked, remove, set aside and clean out the pan.
- Return the pan to the stove and heat the avocado oil or olive oil until warm. Sauté chopped onion on the stove until soft, then add in the garlic until fragrant.
- Add in the chopped spinach and allow to wilt, then add the artichokes and water chestnuts.
- In a bowl, whisk together the coconut milk, mayo, lemon juice, chicken broth, nutritional yeast, salt and pepper until smooth. Add to the skillet and stir until combined.
- Turn up the heat just slightly until simmering. Cook for 10 minutes or until the sauce has thickened a little, then add chicken and cover in the sauce.
- Allow to sit for 5 minutes and serve warm.
- To reheat if there are leftovers, add them to a skillet on the stove and cook for a few minutes on each side until warm.
Ingredients
Method
- Whisk egg and milk together in a large bowl. Place all of your chicken into the bowl, ensuring it is all covered. Place the bowl in the fridge for 30 minutes to an hour.
- Heat a pan on the stove over medium heat with avocado oil for about five minutes or until warm.
- While the pan is heating, mix together cassava flour, paprika, garlic powder, onion powder, salt and pepper in a large bowl and place next to the stove.
- Remove the chicken from the refrigerator and place the bowl next to the cassava flour mixture.
- Piece by piece, move chicken from the milk to the flour using a fork and coat each piece in the flour completely.
- Carefully transfer the chicken to the skillet and cook for 5-7 minutes on each side. Tip: if the bottom of your pan is coated in excess flour after cooking a batch, clean out pan and start the oil heating step again to achieve clean, not burnt, chicken.
- Move the chicken to a drying rack and let cool so that the coating is less likely to fall off.
Wow! So much flavor and so easy! Great recipe and the entire family loved it, kiddos included!
Hi Sam! It’s the best when I hear kids enjoyed my recipes! Thank you for letting me know and for making it for your family 🙂
I absolutely LOVE this recipe! It is my favourite thing to make. It’s sooo tasty and love that it’s whole30. I’ve cooked it for family too and it is always a dish that impresses
Hi Ashley! I’m so happy you love this recipe as much as I do and am always thrilled to hear about it being shared with others!
Such a great and easy recipe with pantry staples I already had!! Will be adding this to the rotation for sure 🙂
Hi Olivia! I’m so happy you loved it and I’m thrilled it is making your meal rotation! 🙂
So easy and so good! Can’t wait to make again:)
Hi Claire! I’m so glad you liked it and plan to make it again! Thanks for making 🙂
I made this during Whole 30 in August and have still been making it even not on Whole 30! My girlfriends also loved it. We all wanted to lick the plate clean lol!
Hi Emily! I’m a big supporter of the clean plate club over here, so I’m thrilled to hear you and your friends loved this recipe!
Made this and put it in a bed of rice and it was fantastic! Very easy and very delicious, and healthy!!
This sounds delicious with rice! So glad you loved it. 🙂 Thanks, Kyndal!
I made this tonight on Day 30 of my Whole 30. It was absolutely delicious. The flavors were amazing. Thank you for all your amazing Whole 30 recipes. Your inspiring recipes have made this round so easy for me.
This made me so happy to read, Lisa! Congrats on your successful round! 🙂 And thanks for the reminder that I need to make this!!!