Sometimes I spend weeks daydreaming about a recipe that will knock all your socks off and totally break the mold because it’s just so dang creative.
 
And other days I stumble into the kitchen, with absolutely no motivation to make dinner (but have to make something that will get us through the night without a hangry episode).  
 
This was one of those nights. 
 
But once I turned on a YouTube video, pulled out a few of my favorite things (bacon & artichoke hearts, YES) and got to work… a little dredging here, a little fried bacon there, I found a little comfort in the kitchen that turned into some big inspiration.  And somehow, these non-planned types of recipes always turn out to be some of my very favorites.
 

Comfort food is my favorite kind of food, and when it can be done quick & easy, all in one skillet, and with some of my very favorite flavors?  There’s no way it can go too wrong.
 
 
This dish is savory, rich, and full of delicious melt-in-your-mouth flavor.  The chicken stays crispy on the outside & ultra juicy on the inside with a light almond flour coating, and is the tastiest thing when dipped into the creamy bacon-artichoke pan sauce.
 
We loved how this turned out, and have gobbled up every last bite each time I’ve made it.  I sure hope you & your family love it too!  See my notes below for tips & how we love to serve it.

Print Recipe

Crispy Chicken, Bacon, & Artichoke Skillet | Whole30, PALEO

Servings: 6
Calories: 452kcal

Ingredients

  • 5 slices bacon
  • 1/2 cup almond flour
  • 2 tsp dried herb blend of your choice (I like an Italian blend or Spice Cave's "Wind")
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 – 2 lbs chicken breasts
  • 1/2 -2/3 cups artichoke hearts, quartered
  • 2 tsp minced garlic
  • 1/2 cup coconut milk
  • 1 cup chicken broth
  • 1 cup spinach, chopped
  • 1 whole lemon

Instructions

  • Preheat the oven to 350ºF.
  • In a medium bowl, mix the almond flour, salt, pepper and dried herbs.  Dredge each piece of chicken in the flour mixture and set aside.
  • Heat a large ovenproof skillet over medium high heat.  Cut the bacon into 1" strips, and fry for 5 to 6 minutes, stirring occasionally.  Remove them from the pan with a slotted spoon & set aside, leaving the bacon grease in the pan.
  • Reduce the heat to medium, and add the dredged chicken pieces.  Cook them for a few minutes on each side, until golden brown (don't worry about cooking them through).  Remove the chicken, and set it aside on a plate.
  • Add the garlic, spinach, and artichoke hearts to the pan, cooking for a few minutes until the spinach is just wilted.
  • Pour the coconut milk & broth over top, stirring to release all of the browned bits from the bottom of the pan.  Add salt & pepper to taste, and juice of half a lemon.  Simmer for 8 to 10 minutes, until the sauce begins to thicken.
  • Add the chicken and bacon back into the pan, spooning the sauce over top of the meat.  Bake for 30 to 40 minutes, or until the chicken is fully cooked.
  • Serve hot, garnished with remaining lemon.

Notes

  • Double check your bacon and chicken broth for sugar if you’re making this on a Whole30!
  • You can serve this dish on its own, or plate it over roasted spaghetti squash or smashed gold potatoes.

Nutrition

Calories: 452kcal | Carbohydrates: 5g | Protein: 61g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 730mg | Fiber: 2g | Sugar: 1g | Iron: 2mg
Filed   one dish meals, poultry, Whole 30