This Paleo Chicken Lemon Spinach Artichoke Stew the perfect easy, clean and healthy recipe to welcome in spring. Fresh spinach, artichoke, and lemon flavors are in perfect harmony enhancing this chicken recipe.
I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.
Spring has sprung here in Good old Cincinnati, well, for a minute it has sprung. One day it is 75° and that night it snows, then the next day we have thunderstorms, so as far as Cincinnati goes, that is a sign of spring.
For the gardener in me, it is frustrating. I know the ground temperature is warm enough to plant up my spring seeds like peas, herbs, spinach, and radishes, BUT I don’t want to worry about when my seeds sprout and the temperature drops below freezing one night and I am out there covering everything with all my extra sheets. Yes, I do have a closet with mismatched, ugly as sheets that I have collected over the years that I use strictly for gardening spring/fall protection.
My goal with this Paleo Chicken Lemon Spinach Artichoke Stew recipe was to create a family-friendly weeknight dinner that used simple pantry staples and fresh seasonal produce. I also used dark and white chicken meat, to give this dish a richer flavor. If you are worried about calories then I would suggest using all white chicken meat in this recipe, but if you can, try it with a blend of dark and white chicken for all that delicious flavor.
Try to pick artichoke hearts that are packed in a glass jar and are marinated. I like the marinated juice in this dish to add that extra layer of flavor with the chicken stock and lemon flavor.
I used spinach as my green in this dish, but if you are a kale fan, you could easily substitute baby kale in place of the spinach.
I love spring cooking, mostly because I love spring vegetables. I love using those veggies to create healthy recipes. I believe it is important to choose pure ingredients with rich, complex flavor profiles, and Nielsen-Massey Vanillas are a great way to add a bold flavor to your home cooking.
There are a lot of great flavors that Nielsen-Massey Vanillas offers, not just for our baked goods, but for our savory recipes as well. Like their Lemon extract which is perfect for adding a fresh citrus flavor to a recipe. Perfect to use for when you don’t have a lemon in the fridge.
Nielsen-Massey Vanillas was founded in 1907 and is still family owned and operated, which means attention to quality is a must! All Nielsen-Massey products are all-natural, certified gluten-free, certified Kosher, allergen-free and GMO-Free, and there is an expanding line of certified organic products.
Paleo Chicken Lemon Spinach Artichoke Stew
- 2 pounds boneless skinless chicken I used one pound chicken breast and one pound chicken thigh
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning
- 1 tablespoon ghee
- 1/2 medium red onion chopped about 1 cup
- 1 large garlic clove minced
- 1/4 cup capers. drained
- 1/4 cup white wine
- 1 teaspoon Nielsen-Massey pure lemon extract or 1 large lemon juiced
- 3 cups organic low sodium chicken broth
- 7.5 ounce jar of artichoke hearts
- 3 cups fresh baby spinach
- Set out chicken and season on both sides with salt, pepper, and Italian seasoning.
- Heat ghee in a heavy skillet (I used cast-iron) over medium-high heat, once ghee melts add chicken. Do not let chicken pieces touch and cook until browned 6-8 minutes, flipping and cook until the other side is browned about 5 minutes.
- Remove cooked chicken to a plate adding more chicken pieces as you go until all the chicken is cooked.
- Lower pan heat to medium and add onion, garlic, and capers to the hot pan with white wine, using a wooden spoon to scrape up the bottom of the pan loosening all the chicken bits that are left behind. Cook stirring for 3-4 minutes until wine is evaporated and onion starts to soften.
- Add chicken broth, lemon extract or lemon juice and artichokes and broth. Slowly add chicken pieces into the broth and let broth come to a simmer and cook for 8-10 minutes.
- Add spinach and gently push down into the broth, cover pan to let spinach wilt, about 3-5 minutes.
- Remove from heat, and enjoy.