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September 17, 2018

Creamy Lemon Chicken with Spinach and Artichokes (Grain-Free)

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I love a good chicken recipe, especially one that’s easy to put together and packs in the flavor. Lemon Chicken with Spinach and Artichokes combines two of my favorites – spinach and artichoke dip and lemon chicken. 

Creamy Lemon Chicken with Spinach and Artichokes

I recommend using fresh spinach, but if you’re in a pinch, you could use 16 ounces of frozen spinach and thaw it before cooking. I do recommend using frozen artichoke hearts instead of canned. The canned artichokes always have a tinny flavor and you really want the fresh artichoke flavor to shine through. 

You can serve the dish with cauliflower rice or soaked brown rice (if you can tolerate rice). 

Creamy Lemon Chicken with Spinach and Artichokes (Grain-Free)

Here are some additional grain-free chicken main dish recipes you might enjoy!

One-Pot Chicken and Potatoes
Butterlied Roast Chicken with Red Onions
Oven BBQ Chicken 
Sesame Chicken with Plum Sauce
Chicken and “Rice” Casserole
Easy Garlic Chicken

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Creamy Lemon Chicken with Spinach and Artichokes (Grain-Free, Gluten-Free)

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  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Ingredients

  • 1 1/4 cups chicken stock
  • 4 ounces organic cream cheese (or a dairy-free cream cheese for a dairy-free option)
  • 1 tablespoon arrowroot flour
  • 1/2 teaspoon Celtic sea salt
  • 4 boneless, skinless chicken breasts
  • Celtic sea salt and freshly ground black pepper, for seasoning
  • 1/2 cup almond flour
  • 2 tablespoons butter (or palm shortening for a dairy-free option)
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh thyme
  • 8 cups baby spinach (about 12 ounces)
  • 1 package frozen artichoke hearts, thawed and chopped
  • Juice of 1 lemon
  • 1/2 cup Parmiagiano-Reggiano cheese (omit for dairy-free)

Instructions

  1. Place the stock, cream cheese, arrowroot and salt in a blender and blend until combined. Set aside.
  2. Season the chicken with sea salt and pepper and dredge in almond flour, shaking off any excess. Heat a large cast iron skillet over medium heat for 2 minutes. Add the butter and 1 tablespoon olive oil and swirl the pan to coat. Add the chicken in a single layer and cook, flipping once, until golden brown and cooked through, about 4 minutes per side. Transfer to a plate.
  3. Add the remaining olive oil, garlic and thyme to the now empty skillet. Cook until fragrant, about 20 seconds. Add the spinach and cook, stirring frequently, until wilted, about 3-4 minutes. Stir in the artichokes. Pour in the chicken stock mixture and cook, stirring constantly, until the sauce just begins to thicken, about 3-4 minutes. Return the chicken and accumulated juices to the pan. Remove from the heat. Spritz the lemon juice over top and add the cheese. You can serve this with cauliflower rice or soaked brown rice (if you can tolerate rice). Serve immediately.
  4. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Nutrition

  • Serving Size: Serves 4

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Filed Under: Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Main Dish, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 9 Comments

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9 Comments

  1. Angie

    September 24, 2018 at 8:25 pm

    YUM! I added mushrooms and used tapioca flour (what I had on hand). So delish!
    to Angie" aria-label='Reply to this comment to Angie'>Reply to this comment
    • Deliciously Organic

      September 25, 2018 at 10:26 am

      So glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. B

    September 11, 2019 at 2:09 pm

    What kind of artichokes do you recommend? I have only found jars with citric acid :(
    to B" aria-label='Reply to this comment to B'>Reply to this comment
    • Deliciously Organic

      September 16, 2019 at 11:19 am

      Frozen are a good option!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Nanci

    September 11, 2019 at 3:22 pm

    Sounds wonderful - I am allergic to chicken so will make this with pastured pork chops. The cook for the same amount of time.
    to Nanci" aria-label='Reply to this comment to Nanci'>Reply to this comment
  4. Sara Lind

    February 28, 2022 at 10:19 am

    Hello Carrie, to avoid nightshades is it necessary to boil spinach? or just cooking them as indicated is enough. Thank you
    to Sara Lind" aria-label='Reply to this comment to Sara Lind'>Reply to this comment
    • Deliciously Organic

      March 2, 2022 at 11:07 am

      Spinach isn't a nightshade, so you're good to go!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Sara Lind

        April 11, 2022 at 12:23 pm

        Sorry about the confusion, what I meant was Goitrogenic and not nightshades.
        to Sara Lind" aria-label='Reply to this comment to Sara Lind'>Reply to this comment
        • Deliciously Organic

          April 15, 2022 at 9:16 am

          They are, but this recipe calls for cooking the spinach. :)
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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