This Dairy-Free Creamy Spinach Artichoke Chicken dish is the stuff dreams are made of. It is so delicious, so healthy, and will make everyone happy.
My kids used to love spinach artichoke dip when they were little. Every time we would go to a restaurant that had it on the menu, we had to order it. I couldn’t argue too much, because, well, it really is one of the most delicious inventions ever.
Fast forward to our lives today… in my house we eat almost entirely dairy-free. And my kids are still happy to come over for dinner because meals like this are still served here. Meals that are so creamy that nobody would believe there is no cream or cheese in them. This Dairy-Free Creamy Spinach Artichoke Chicken is a winner every time.
I’ve used this basic recipe for chicken, but as I sit here, I’m already imagining how awesome it would be with salmon too. Hmmm… I see a trip to the fish market in my near future…
Of course, you could make this dish will all the dairy. Just use traditional cream cheese instead of the vegan type mentioned in the recipe below and use some good fresh Parmesan too. But… half the fun here is that you will know it’s dairy-free and therefore so much better for your digestion, but that nobody else will ever know. Unless you tell them. And I never do.
Chicken seems to be the protein that most people serve and eat most often. I can’t count how many times I’ve heard people say… I can’t eat one more piece of chicken… or, I am tired of making the same old chicken for dinner… Well, I’m here to tell you that nobody will complain about eating chicken when you serve it with this sauce. Try it and you’ll see what I mean.
I realize that dinner planning can be really stressful and frustrating when you aren’t a chef. I have friends that would do just about anything to never have to decide what’s for dinner ever again. Who needs MORE stress in their lives now?????
Here are some of the amazing healing ingredients in this Dairy-Free Creamy Spinach Artichoke Chicken recipe:
Chicken is something I always buy organic. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery, childbirth, or illness. Chicken is good for nourishing the blood and it’s a healthy source of protein and vitamin B6.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Artichokes are a good source of vitamins C and K and they also contain a healthy amount of magnesium. The are low in fat and calories but they do have some fiber, so they are a healthy choice. In Chinese medicine, we recommend adding artichokes to the diet to combat sadness, headaches, indigestion, and diarrhea. In olden times, steamed artichokes were sometimes prescribed to combat a yeast infection.
It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.
Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.
- 4 boneless, skinless chicken breasts
- 3 Tbs extra-virgin olive oil
- salt and pepper, to taste
- 7 garlic cloves, smashed
- 1 14-oz can artichoke hearts, quartered and drained
- 8 oz dairy-free cream cheese
- 1 cup chicken bone broth (or can substitute chicken or vegetable stock)
- 5 cups baby spinach
- 2 scallions, sliced
- ⅓ cup vegan parmesan cheese
- Preheat your oven to 400°F.
- Season the chicken with salt and pepper.
- Heat a large oven-proof pan over medium heat and add the oil. When the oil is hot, brown the chicken on both sides, about 10 mins.
- Remove the chicken from the pan and add the garlic. Stir for about 30 seconds and then add the cream cheese. Stir, and smash it a bit with a wooden spoon, until it thins out a little, then pour in the broth. Reduce the heat to low and stir for 2 mins.
- Add the spinach to the sauce, stirring until it is wilted.
- Stir in the scallions, artichokes, and Parmesan.
- Place the skillet in the oven and cook just until hot and chicken is cooked through, about 10 mins.