This Creamy Artichoke chicken is bursting with flavor, made with bacon and kale. On the table in under 30 minutes, this is one of my go-to weeknight dinner everyone enjoys!

Whole 30 or Not, Here I Come!
Whether you are participating in a Whole 30 or are just trying you use whole foods with real ingredients more often, this meal is on target. Personally, I love Whole 30 as almost a “palate cleanse” if you will. Just to get back to basics and whole food eating, cutting out processed foods. It can be challenging to stick to the guidelines sometimes but I have been doing these for years now and I’ve learned a few things along the way! Food that is healthy for us is usually the simplest and most delicious and this creamy artichoke chicken wins it for me.
No Junk
I know there are a lot of different versions of a creamy artichoke chicken. I wanted to make my own version that wasn’t super heavy but still creamy and savory. Heavy cream doesn’t always agree with me so I took on my own personal challenge to make it under the guidelines of W30. If you are interested in learning more about what Whole 30 is, click here to learn. One thing I love to do, is find a recipe and make it my own or make it a healthier version without sacrificing flavor! How can you make a “creamy artichoke chicken” without the CREAM? (Coconut milk enters the chat).
Not Just Any Old Coconut Milk
Not all coconut milks are created equal. It’s important to know this especially when substituting for actual cream. (And please note that with this and any of my recipes, you can use cream instead of coconut milk if desired!) I’m not here to steal joy, I’m just here to give options!
Unsweetened full fat coconut milk that comes in the can is what you want here. This brand is regarded as the best and not just by me if you want to know what I’m talking about. Trust me, I’ve used other brands and this one is just superior.
What You’ll Need
- 4-6 chicken breasts (you can also use thighs if you’d rather)
- 1 can unsweetened, full fat coconut milk
- 1 can artichoke hearts
- 1 medium yellow onion
- 4 cloves garlic (or a tsp of the squeezy garlic)
- 4 slices of sugar free bacon
- 2 cups fresh or frozen Kale (you can use spinach instead)
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbs Olive oil
- 1 Tbs arrowroot powder



Affiliate Disclosure: This post may contain affiliate links. As an Amazon Associate, I may earn commissions from qualifying purchases.
Directions:
- Preheat a cast iron skillet on medium heat. You can also use a large dutch oven.
- While skillet is preheating, slit your chicken breasts in half, making them thinner. This helps them cook faster and more evenly.
- Season the chicken with salt, pepper, and Italian seasoning.
- Add oil to the pan and, using tongs, carefully place all the chicken in the skillet.
- Sear on both sides for about 5 minutes on each side. While chicken is cooking, dice your onion and garlic.
- Remove chicken and set aside on a plate.
- Next, cook the bacon until crisp and set aside to cool and chop into bite sized pieces.
- Add in a little more oil if needed and add the onion and garlic. Cook about 3-4 minutes, careful not to burn the garlic.
- Add in the kale. If using frozen, let it cook down for 2 minutes.
- Add the drained can of artichokes and the entire can of coconut milk.
- Place the chicken back into the skillet and increase the heat just until it starts to simmer.
- Reduce heat back to medium and cover, allowing to simmer for 10 minutes.
- Turn heat off and create a slurry with the arrowroot powder and 2 Tbs water. Add to the sauce and allow to thicken. You can add more slurry if needed until the sauce is the desired consistency. *Note: Can I use corn starch? Yes, you can use corn starch to thicken the sauce but it is not approved if you are trying to comply with W30 rules.
- Garnish with your crispy bacon and enjoy!
Make it complete!
This meal is perfect on its own but you can take it up a notch with a side of mashed potatoes and a fresh salad. The sauce acts as the perfect companion to mashed potatoes. So yummy! If you like this meal, you will probably like my Smothered Rosemary Pork Chops.
Save on Pinterest to make for later and if you do, tag me on Instagram! Happy Cooking!

Creamy Artichoke Chicken

This Whole 30 and Gluten Free Creamy Artichoke chicken is bursting with flavor, made with bacon and kale. On the table in under 30 minutes, this is one of my go-to weeknight dinner everyone enjoys!
Ingredients
- 4-6 chicken breasts
- 1 can unsweetened, full fat coconut milk
- 1 can artichoke hearts
- 1 medium yellow onion
- 4 cloves garlic (or a tsp of the squeezy garlic)
- 4 slices of sugar free bacon
- 2 cups fresh or frozen Kale
- 2 tsp Italian seasoning
- salt and pepper to taste
- 2 Tbs Olive oil
- 1 Tbs arrowroot powder
Instructions
- Preheat a cast iron skillet on medium heat. You can also use a large dutch oven.
- While skillet is preheating, slit your chicken breasts in half, making them thinner. This helps them cook faster and more evenly.
- Season the chicken with salt, pepper, and Italian seasoning.
- Add oil to the pan and, using tongs, carefully place all the chicken in the skillet.
- Sear on both sides for about 5 minutes on each side. While chicken is cooking, dice your onion and garlic.
- Remove chicken and set aside on a plate.
- Next, cook the bacon until crisp and set aside to cool and chop into bite sized pieces.
- Add in a little more oil if needed and add the onion and garlic. Cook about 3-4 minutes, careful not to burn the garlic.
- Add in the kale. If using frozen, let it cook down for 2 minutes.
- Add the drained can of artichokes and the entire can of coconut milk.
- Place the chicken back into the skillet and increase the heat just until it starts to simmer.
- Reduce heat back to medium and cover, allowing to simmer for 10 minutes.
- Turn heat off and create a slurry with the arrowroot powder and 2 Tbs water. Add to the sauce and allow to thicken. You can add more slurry if needed until the sauce is the desired consistency.
- Garnish with your crispy bacon and enjoy!
Notes
Can I use corn starch? Yes, you can use corn starch to thicken the sauce but it is not approved if you are trying to comply with W30 rules.
My Recommended Products
If you’re interested, these are my tried and true cast iron skillets. I purchased them over two years ago and they came in a set of two. They are holding up amazingly and I use them every day!

I’m love my Dutch oven. Originally, I got it for making sourdough bread and bagels but I use it for so many dinners such as this one; especially if I’m making a larger batch. Plus it’s super pretty and didn’t break the bank!

Leave a Reply