Skillet Artichoke Chicken is a gluten-free, dairy free and Paleo friendly meal that is full of flavor and beautiful to boot. Healthy food doesn’t need to be boring!
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Jump to Skillet Artichoke Chicken with Carrot Puree Recipe
I don’t read a lot of biographies or autobiographies. Do you?
My reading taste consistently leans toward fiction. When I read I like to be transported to another time and place, a world that is new, an experience that I would never have. But every so often I’ll come across an autobiography that just sounds really good to me, and there have been more than a few that did not disappoint.
The Magnolia Story by Chip & Joanna Gaines
You know who Chip & Joanna Gaines are, and if you don’t I’m worried about what you are doing with your life. I would probably not have read this one if I wasn’t given it as a present, but I’m so glad I did. The focus of this book is how they built their business from the very beginning to when they got their show on HGTV. It was incredibly inspiring, especially from a spiritual standpoint, as the Gaines’s are very devout Christ followers. I am a Christian, so to hear their story, the amount of faith they had to exercise to get where they are, and the way God moved in their lives was just a really great example to me of how to faithfully walk the path that God sets for you. If you aren’t a spiritual person, don’t let that scare you away. This book is absolutely not preachy. It’s witty and interesting and just very enjoyable to sit with.
For You Mom, Finally by Ruth Reichl
Ruth Reichl is a renowned food critic and Editor in Chief of Gourmet magazine. She knows her food stuff, and I always enjoy learning about food people, even if they aren’t really talking about food. She has written a few memoirs, and this particular one is about discovering who her mom really was and what she did. I think we can all agree that we don’t really realize who are parents are as people until we are well into our adult lives, and that’s what Ruth let’s us in on. It was a short but touching memoir.
Talking with My Mouth Full: My Life as a Professional Eater by Gail Simmons
If you don’t know who Gail Simmons is, that’s not incredibly surprising. Her career has been spent mostly behind the scenes, but if you do know her it’s as a judge on Top Chef. I, myself, had wondered why she deserved such an important position judging the food of really excellent chefs. I mean, who is this person that we care how much she likes their food? Well, it turns out that her food resume is pretty darn impressive. From a food editor to recipe developer for a renowned New York food writer to the coordinator of the Food & Wine Classic in Aspen, Gail has been around the food world and has the training to back up what she says and thinks about food. I loved this book.
The Sweet Life in Paris by David Lebovitz
David Lebovits is a pretty well know pastry chef, and this autobiography shares his early experience of living in Paris. He is very funny, and he shares a lot about food in this fun autobiography. I’d recommend it to anyone who loves food, Paris, or specifically pastries.
Now on to the Artichoke Chicken with Carrot Puree…
I am a big fan of artichokes. They have an almost creamy texture when cooked just right, and their flavor is distinct but mild, so they are the perfect feature to pair with any protein.
Artichokes are full of antioxidants, fiber, and vitamins C and K. I bet you didn’t know that! If you are eating a well balanced diet with a lot of different fruits and veggies, there’s just no way to NOT be healthy.
I used these baby artichokes, which are just the cutest things ever, from Flora Fine Italian Foods. They were delicious and held up nicely to cooking with the chicken. Flora Fine Foods is a wonderful source for well crafted and tasty Italian food products. I’ve tried quite a few of them and I have not been disappointed yet! Their pastas are especially delicious with uniquely large shapes. I’ll share a pasta recipe with their product soon!
This Artichoke Chicken is a one pan meal that takes less than 30 minutes to make. If you serve it over a grain that would work perfectly, but I decided to keep this meal grain free and served it over some roasted carrot puree.
Savory chicken, flavorful baby artichokes, and roasty sweet carrot puree all work together to make this a light but satisfying meal that is dairy free, gluten-free and Paleo!
Plus, look at those amazing colors. It’s not just yummy – it looks amazing too, which is super important when eating healthy. If it doesn’t look good and won’t taste as good! Fact.
The carrot puree can be made up to 4 days ahead of time, and the Artichoke Chicken is ready in about 20 minutes, so this would be a great meal to prep on Sunday and then just heat up when you get home from work during the week.
What’s your favorite way to eat artichokes? Let me know in the comments!
There are a few tools that make this Artichoke Chicken with Carrot Puree super simple and easy – First is a high powered blender like a Vitamix. I have used many different “high powered blenders” over the years, but none make a sauce as smooth as the Vitamix does. That is my honest and personal opinion – I’m not getting paid for saying that!
Second is a nice cast iron pan. You get a such a great crust and develop a little more flavor with a good cast iron pan. So, while absolutely not necessary, you won’t regret using it! I’ve also provided another option that is really good, and I just love that color.
Third is a good chef’s knife. The most dangerous thing to have in your kitchen is a dull or bag knife. Bad knives make you push harder than you should and put you at bigger risk for accidents that will result in an injury. Invest in a good chef’s knife and sharpen it every so often. You’ll be amazing at the difference!!
I received free product in exchange for an honest review of Flora Fine Food products. All opinions are honest and my own. Get your Flora Fine Food products HERE. < not an affiliate link
Shop for the product I use in this recipe, baby artichoke hearts, HERE. < not an affiliate link
Vanessa at The Cheerful Kitchen
Yields Serves 4-6
Skillet Artichoke Chicken is a gluten-free, dairy free and Paleo friendly meal that is full of flavor and beautiful to boot. Healthy food doesn't need to be boring!
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 2-3 boneless skinless chicken breasts
- 1 large red onion, peeled and halved then thinly sliced
- 1 jar Flora Fine Foods baby artichokes, drained
- 1/2 cup white wine or chicken broth if Paleo
- Salt
- Pepper
- Paprika
- 3 large carrots cut into 1/2 inch pieces
- 1 large shallot cut into quarters
- 2 garlic cloves with the skin on
- Olive oil
- 2-3 cups vegetable or chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat your oven to 375 degrees.
- Put your cut up carrots and shallot and garlic cloves with the skins still on onto a parchment paper lined baking tray and drizzle with olive oil. Use a spatula or your clean hands to mix everything around to coat with the oil, then spread out into an even layer on the baking sheet.
- Roast the veggies for 15 minutes, stir around and then roast for another 15 minutes.
- When done baking, remove the garlic cloves from their skins and put everything into your high powered blender (Vitamix recommended for a smooth sauce!)
- Add 2 cups of broth and salt and pepper.
- Put the lid on your blender and blend until completely smooth, but still thick. Add extra broth as needed 1/4 cup at a time, but slowly so that you don't end up with a runny soup. You want a thick puree that is spoonable onto a plate. I find it helpful to use the tamper tool that comes with the Vitamix to help the mixture blend without adding too much liquid and ending up with soup.
- Pour your puree into a medium sauce pan over low heat to keep warm until ready to eat.
- While your veggies are roasting, heat a large skillet over high heat with 1 tablespoon of olive oil.
- While skillet is heating halve your chicken breasts thickness wise, so you have 4 or 6 chicken breasts (depending on how many you started with) that are the same size but half as thick as they began. Season your chicken breasts with sprinkles of salt, pepper and paprika on both sides.
- Sear the chicken on both sides, about 2-3 minutes per side, just to brown but not to cook through. Remove them to a plate and set aside.
- Add another tablespoon of oil to the skillet along with your sliced red onion. Add a pinch of salt to the onions, stir around and then cook for about 5 minutes until they get some color and soften.
- After the onions have been cooking for 5 minutes, add the white wine or broth to the pan to deglaze, scraping up the bits of flavor on the bottom of the pan with your spoon while the liquid simmers.
- Add the chicken and all the juices that have gathered on the plate back to the pan, along with the drained artichokes.
- Bring the liquid to a simmer, reduce the heat to low, and cover the pan. Cook for a final 5-8 minutes, until the chicken is completely cooked through.
- To serve spoon some carrot puree onto a plate and top with a piece of chicken and onions and artichokes.
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Creamy Coconut Lime Skillet Chicken – Paleo
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