Creamy Lemon Artichoke Chicken Skillet (Paleo, Dairy Free)

5 from 3 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Servings: people

Author: Mary Smith

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
½ tsp sea salt more to taste
½ cup raw, unsalted cashews *see below for nut free option
¾ cup water

Instructions

Pound the chicken breasts down to ½ 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 ½ cup coconut cream or ½ cup heavy cream in its place! Thicken with the arrowroot slurry mentioned above.

Nutrition