This creamy artichoke chicken will knock your socks off and is simple to make Whole30 compliant!
Artichokes + chicken. How can you go wrong?
Sometimes boneless, skinless chicken breasts can be a pain to cook. They can get dry and cook unevenly. So a lot of times, I choose different cuts of chicken or pound my chicken breasts flatter to help with that. With this recipe, I just left them as-is, and they turned out amazing!
In order to make this recipe Paleo or Whole30 compliant, all you have to do is get rid of the 1/4 cup parmigiano reggiano cheese. I’ve made this recipe both ways, and it is delicious with or without the cheese! You can decide which way you want to make it. 🙂
One thing I love about this creamy artichoke chicken is that you just have to toss all the topping ingredients together and then pour it on the chicken. Although I went the extra step and dipped the chicken in egg and tapioca flour to give it a crispy exterior, you could definitely skip that step if you’re short on time!
Creamy Artichoke Chicken
Note: If you’re short on time, you can skip the breading step for this recipe, and just top the chicken (sprinkled with salt & pepper) with the artichoke mixture, then bake as directed. The coating on the chicken adds a delicious crispy texture, but the recipe is still great without it!