Lemon Chicken Parmesan with Artichoke Hearts, Spinach and Cream- 15 Minute Prep. Time! {Paleo/Primal, GAPS variation, Keto}

Lemon Chicken Parmesan with Artichoke Hearts, Spinach and Cream- 15 Minute Prep. Time! {Paleo/Primal, GAPS variation, Keto}

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Lemon Chicken Parmesan with Artichoke Hearts, Spinach and Cream takes just 15 minutes of prep time and will leave everyone happy with popular comfort food ingredients and flavors! This recipe is Paleo/Primal, GAPS and Keto.

This is French cuisine meets American cooking– a meal everyone will like! Here are a few highlights of the easy feast:

  • Frozen veggies make a fast assembly.
  • The whole chicken can be cut up by the butcher or purchased in pieces.
  • Both light and dark meat cook evenly in the recipe.
  • The casserole dish doesn’t need to be greased.
  • Everyone loves these classic ingredients: lemon, chicken, cream, parmesan, artichoke hearts and spinach.
  • There’s a bit of bone broth hiding in the recipe for a healthful nod. (This makes the dish soupy; omit the bone broth entirely if you prefer a drier outcome; or reduce the overall amount to 1/4 cup. We like the recipe as-is and serve it in broad bowls, drinking the creamy broth at the end. It can also be served over cauliflower rice or smashed cauliflower etc.)
  • Healthy comfort food that’s fast and easy is perfect for guests or a quick mid-week meal.
  • It can be prepped ahead of time!, refrigerated and then popped in the oven when you’re ready.
  • For those of you who are dairy-free or who have some family members who can’t have dairy, good news, there’s even a dairy-free variation below!

Hope you enjoy what is sure to become a family favorite.

Lemon Chicken Parmesan with Artichoke Hearts, Spinach and Cream- 15 Minute Prep. Time! {Paleo/Primal, GAPS variation, Keto}

Lemon Chicken Parmesan with Artichoke Hearts, Spinach and Cream- 15 Minute Prep. Time! {Paleo/Primal, GAPS variation, Keto}

5 from 1 vote
Lemon Chicken Parmesan with Artichoke Hearts, Spinach and Cream- 15 Minute Prep. Time! {Paleo/Primal, GAPS variation, Keto}
Lemon Chicken Parmesan with Artichoke Hearts and Spinach
Prep Time
15 mins
Total Time
1 hr 15 mins
 
The chicken in this recipe can come from one whole chicken, cut into pieces. Or you can buy packaged pieces, both dark and white meat. They cook evenly in the recipe. For those of you who are dairy-free or who have some family members who can't have dairy, good news, you CAN actually use coconut milk in place of the cream and omit the parmesan. It turns out great. You can even halve the recipe, use two smaller casserole dishes, and make half with dairy and half without.
Servings: 5 servings
Author: Megan
Ingredients
  • 3 lbs. organic or pastured chicken, 1 whole chicken cut into pieces or bone-in, skin-on pieces
  • 24 ounces frozen artichoke hearts
  • 16 ounces organic spinach, frozen but able to be broken into chunks
  • 2 cups grass-fed heavy cream or use cultured cream, if on GAPS (or creamy coconut milk for dairy-free; omit parmesan below)
  • 1/2 cup bone broth or other homemade stock
  • 1/2 cup parmesan, grated finely, divided (see recipe)
  • 1/4 cup lemon juice
  • 1 1/2 tsp. dried basil
  • 1 tsp. sea salt
  • freshly ground black pepper to taste
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Sprinkle all frozen spinach into base of 9" by 13" casserole, or similar size. (You do not need to grease dish first.)
  3. Evenly distribute artichoke hearts over spinach.
  4. If chicken breasts are extra-large, cut each in half. Place chicken breasts along middle of dish. Place dark meat pieces on either side.
  5. Reserving 2 T. parmesan and ground pepper, combine remaining ingredients in 4-cup or medium size mixing bowl and whisk together evenly.
  6. Pour cream mixture directly over each chicken piece and underlying veggies. Top chicken pieces with remaining parmesan and black pepper.
  7. Bake one hour. Check inside of meat with fork and knife, cutting to the bone. Make sure any juices run clear.
  8. Serve.

 

 

Comments 39

  1. Ohhh how I wish I could find frozen artichoke hearts you lucky dog you! I might have to look closer next shopping trip – where do you get yours by chance. This dinner looks so great and so nourishing, and so easy! Thank you!

    1. Renee, I get them bagged from Trader Joe’s. But I’ve noticed that most markets sell them on the top shelf (oddly, for some reason; they’re always up there with frozen spinach, in a box) of the freezer section for veggies, in a box. Good luck! I didn’t realize that they aren’t available in some cities.

  2. This sound like my kind of dinner! I’ll keep my eye open for the artichoke hearts but in the meantime I can make it without.. πŸ™‚

  3. I’m a veggie girl especially green ones and I love a clean protein to boot. So scrumptious! I like your tips on faster assembly for busy families. =)

  4. Ack !!! This recipe is *right* up my alley. I love nourishing meals that are easy and quick. You have nailed it! I’ll stop back by later this week with an update…it is on the menu. Thank you!!! πŸ˜€

    1. So glad to hear it, Jess! I’ll love to hear how you and your family liked it and how it turned out for you! πŸ™‚

  5. Wow, this looks amazing! My husband loves artichokes. I know he’d love to eat this! Thanks for sharing Megan!! πŸ™‚

  6. Wow. This sounds SO GOOD. And I love that it is grain and nut free. You don’t see that much with chicken parm recipes.

    1. Yes, I guess I was being a bit liberal in my use of the title. It’s my own version of Chicken Parm. πŸ˜‰ Glad you like it!

    1. SO glad you asked that! I almost included the variation but feel I do that so often in my recipes and wasn’t sure if I should. It is SO good this way. I made my daughter her own version with coconut cream and she LOVED it. Yes, it definitely turns out and the recipe is the same otherwise. I even omitted the parmesan from hers.

  7. Wow, this sounds decadent! I love artichokes, but haven’t used frozen before…what a great time saver!

  8. I made this today and it was wonderful! I made it with full fat coconut milk and I added a little garlic. It was a bit soupy though, is that normal? It was fine, we just put it into bowls and scarfed it up that way. But I can’t quite tell from the picture if yours looks thicker than that?

    1. Yay, so glad!! Yes, it is a bit soupy, creamy soupy. You can cut out the bone broth if you prefer. πŸ™‚ I’m really glad you mentioned it, though- I will make a note in the recipe for future readers!

    1. I think you can do that. It will be saucier and the parmesan will cook in instead of creating a crusty top. My inclination would be to have you use boneless, skinless chicken thighs, cut into chunks. Then you could serve the saucy, creamy goodness in bowls, over a grain-free substitute (or sprouted grain, if you can eat grains). Most people don’t like chicken skin unless it’s crispy. Even if you choose bone in, skin on I’d cook it 4 hours on low heat. Let me know how you do!

    1. No, I haven’t. But the only issue will be not over-cooking them. So if you just keep an eye on them and reduce the cooking time, it should work well. Cheers.

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