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chicken with spinach and artichoke sauce

Chicken with Spinach and Artichoke Sauce

Tender seared chicken breast covered in a light spinach and artichoke sauce. 30 minutes weeknight low carb dinner!
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 196 kcal


  • 4 Chicken breast
  • 2 tbsp Olive oil
  • 2 cups Spinach
  • 6 oz quartered artichoke hearts (1 jar, drained and chopped)
  • 1/2 cup Milk (2%)
  • 1/2 cup water
  • 1 tsp roasted chicken base (Better than Bouillon)
  • 1 tbsp butter
  • 1/2 onion chopped
  • 2 tbsp parmesan (optional)
  • 1/4 tsp salt (add more to taste)
  • 1/4 tsp black pepper (to taste)


  • Season the chicken breast on both sides with salt and pepper. Heat oil over medium heat on a cast iron or skillet. Sauté each side for about 5-6 minutes, until fully cooked and slightly brown. Transfer cooked chicken to a plate.
  • On the same skillet (do not wash or turn off the heat) add the butter and chopped onions. Cook for about 2 minutes. Add the flour and stir everything together for about a minute or so.
  • Add the water, milk and parmesan and simmer together until sauce thickens. Reduce the heat to low and add the spinach and artichoke and cook for a couple more minutes.
  • Return the chicken to the skillet or top off the chicken with the sauce on a serving tray.


  1. You can replace the milk with coconut milk, butter with ghee and omit the parmesan to make this lactose free.
  2. Serve with brown or white rice topped with parsley if you want to add more carbs to your meal.


Calories: 196kcalCarbohydrates: 6gProtein: 40gFat: 10gSodium: 739mg
Keyword Chicken, one pot
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