This Creamy Lemon Artichoke Chicken Skillet is a delicious one-pan meal that is ready in less than 30 minutes! It is delicious served over cauliflower rice, regular rice, or gluten free pasta. This skillet is paleo, dairy free, gluten free, and Whole30 compliant! 

Paleo Lemon Artichoke Chicken in a Skillet

If you’re looking for an easy, versatile, and delicious weeknight meal packed with bright and tangy flavor, look no further! This Creamy Lemon Artichoke Chicken Skillet is so simple to make, and only requires a few ingredients. You can serve it as-is, over rice, or over the pasta of your choice. Hearts of palm noodles would be a great low carb option!

Creamy Lemon Artichoke Chicken Pasta with lemon and garnish on top

What Ingredients You Need To Make This Lemon Artichoke Chicken Skillet

  • 2 large chicken breasts or 4 thinner breasts. I just cut mine in half horizontally to create 4 thinner breasts. I love getting organic chicken breasts from Butcher Box!
  • 2 cans of quartered artichoke hearts. You can also buy whole hearts and chop them up yourself
  • Olive oil
  • Butter or ghee (or vegan butter)
  • Lemons
  • Capers
  • Minced garlic
  • Chicken broth – I like to get the Kirkland brand at Costco – it is certified gluten free and has great ingredients!
  • Salt
  • Cashews
  • Arrowroot starch

Can I Make This Nut Free?

Yes! To make this nut free, you can simply omit the cashew cream. Instead, use 1/2 cup coconut cream, or 1/2 cup heavy cream.

Can I Use A Different Protein?

Yes! This would also be delicious with fish or shrimp. Cooking times will vary, but you can pan sear them first. Then, remove them from the pan while you make the lemon artichoke sauce, then add them back in to finish cooking!

closeup of creamy pasta surrounded by raw ingredients

How To Make This Lemon Artichoke Chicken Skillet

First, pound the chicken breasts down to 1/2 inch thickness. Sprinkle both sides generously with salt and pepper.

Heat the oil in a large nonstick skillet over medium heat. Add the chicken breasts and cook them for 3-4 minutes on each side, until they begin to brown. Remove the chicken and set it aside.

In the same pan, melt the butter or ghee over medium heat. Add in the minced garlic and artichokes and stir for 1-2 minutes. Add in the chicken broth, lemon juice, capers, and sea salt. Bring it to a boil, then reduce the heat to medium low while you make the cashew cream.

Add the cashews and water to a high speed blender and blend on high for 1 minute. The cashew cream should be very creamy and look similar to heavy cream. Pour it into the pan with the broth and whisk well. Let it come to a boil over medium heat while you stir. The sauce should thicken. If you prefer to have it thicker, simply mix 1 tsp arrowroot powder with 1 tbsp water and pour it in while you stir.

Add the chicken back into the pan and let it simmer for 3-4 minutes until it is fully cooked through. You can leave the chicken breasts whole, or dice them up and put them back into the sauce (as pictured). Serve the chicken, artichokes, and sauce over rice, cauliflower rice, or pasta of choice. Enjoy!

gluten free Pasta with garnish on top

If you try this skillet, make sure to tag me on Instagram so I can see your creations!

Looking for some other delicious skillet meals to try? Check these out:

Unstuffed Pepper Skillet

Whole30 Chicken Piccata

Keto Paleo Philly cheesesteak Skillet

Happy cooking! xo

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collage of Creamy Lemon Artichoke Chicken Pasta and text

Creamy Lemon Artichoke Chicken Skillet (Paleo, Dairy Free)

This Creamy Lemon Artichoke Chicken Skillet is a delicious one-pan meal that is ready in less than 30 minutes! It is delicious served over cauliflower rice, regular rice, or gluten free pasta. This skillet is paleo, dairy free, gluten free, and Whole30 compliant! 
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Ingredients

  • 1 tbsp olive oil
  • 2 large chicken breasts, cut in half to create 4 thinner breasts. About 1.5 lbs of chicken breasts total.
  • 2 tbsp butter or ghee, or vegan butter
  • 3 cloves minced garlic
  • 2 cans quartered artichoke hearts, Drained. If you can only find whole, you can chop them yourself!
  • 2 cups chicken broth
  • juice from one lemon
  • 2 tbsp capers
  • 1/2 tsp sea salt, more to taste
  • 1/2 cup raw, unsalted cashews, *see below for nut free option
  • 3/4 cup water

Instructions
 

  • Pound the chicken breasts down to 1/2 inch thickness. Sprinkle both sides generously with salt and pepper.
  • Heat the oil in a large non stick skillet over medium heat. Add the chicken breasts and cook them for 3-4 minutes on each side, until they begin to brown. Remove the chicken and set it aside.
  • In the same pan, melt the butter or ghee over medium heat. Add in the minced garlic and artichokes and stir for 1-2 minutes. Add in the chicken broth, lemon juice, capers, and sea salt. Bring to a boil, then reduce heat to medium low while you make the cashew cream.
  • Add the cashews and water to a high speed blender and blend on high for 1 minute. The cashew cream should be very creamy and look similar to heavy cream. Pour it into the pan with the broth and whisk well. Let it come to a boil over medium heat while you stir. The sauce should thicken. If you prefer to have it thicker, simply mix 1 tsp arrowroot power with 1 tbsp water and pour it in while you stir.
  • Add the chicken back into the pan and let it simmer for 3-4 minutes until it is fully cooked through. You can leave the chicken breasts whole, or diced them up and put them back into the sauce (as pictured). Serve the chicken, artichokes, and sauce over rice, cauliflower rice, or pasta. Enjoy!

Notes

To make this recipe nut free, omit the cashew cream (so, no cashews OR water). You can sub in 1/2 cup coconut cream or 1/2 cup heavy cream in its place! Thicken with the arrowroot slurry mentioned above.

Nutrition

Calories: 352kcal, Carbohydrates: 11g, Protein: 29g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1410mg, Potassium: 629mg, Fiber: 3g, Sugar: 2g, Vitamin A: 42IU, Vitamin C: 11mg, Calcium: 26mg, Iron: 2mg