Creamy, rich, and flavorful spinach & artichoke chicken--without the dairy!
Heat olive oil in a cast iron skillet or similar pan over medium heat.
Combine flour, 3/4 tsp salt, and 3/4 tsp pepper on a plate. Coat chicken breasts in the flour mixture.
Add chicken breasts to the skillet once the oil is hot, and cook about 4 minutes per side, until chicken is nearly cooked through and showing signs of browning on both sides. You may wish to do this step in two batches to avoid overcrowding the skillet. Add minced garlic to the pan in the last two minutes of cooking.
Add all chicken back to the pan if you removed any, and add coconut milk, artichokes, sundried tomatoes, spinach, and extra salt. Bring to a simmer, cover, and cook 5 to 10 minutes, until chicken is completely cooked through. Stir in lemon juice in the last two minutes before serving.
*Instead of thinly sliced chicken breasts, you can just slice 2 regular chicken breasts to half the thickness.
**If you're avoiding flour, feel free to skip it and simply season the chicken breasts with salt and pepper before cooking.
recipe from thesavvyplate.com