If you want something hearty, creamy, filling, and good for you… you’ll definitely love this recipe.

I always look for different ways to present food to my family. They are so stuck on Cajun and soul food, it’s hard getting them to eat something that can actually be nutritious for them. Like who chooses fat over nutrition, seriously?

This is obviously all sarcasm folks!

Due to their limited acceptance of healthy foods, I tend to sneak in some #HealthHacks from time to time. Such as substitute cream with coconut milk or processing cauliflower with mashed potatoes. That kind of wonky thing. I don’t normally prepare cream based sauces for dinner, simply because I never know how receptive everyone will be to coconut milk. Also, cream doesn’t seem to settle too well with a few of the family members. You know what I mean?

So here we are! Preparing a saucy chicken dinner that doesn’t require this poor little flightless bird to be smothered in gravy. Although I must say growing up gravy-fed has certainly granted perks. Such as conquering life while being schnockered on salt and fat. Who knew there was such a thing as being a functioning gravy-holic? The possibilities are clearly endless people.

With that said, I bring you a creamy, buttery, hearty sauce to smother your chicken in that will make momma say “whaaa there’s no fat in here?!” She’ll think that you’re mad, as she continues to eat…..

…. the fatless smothered chicken.

Enjoy this chicken, enjoy the lack of fat, enjoy the health. Happy eating folks!

Creamy Artichoke Chicken

  • Servings: 6
  • Difficulty: medium
  • Print

For Chicken:
– 6 (7oz) Chicken Breasts or Thighs (perfect with fish too)
– 3 Tbsp Olive Oil
– 1 Tbsp Paprika
– 1 Tbsp Granulated Garlic
– 1 Tbsp Parsley
– Salt and Pepper, to taste

Artichoke Sauce:
– 3 cups Artichokes, frozen or canned
– 3 cups Coconut Milk, divided
– 1 Tbsp Olive Oil
– 1/4 cup Onion, diced
– 1 tsp Garlic, minced
– 1 tsp Red Pepper Flakes, optional
– Salt & Pepper, to taste

Directions:

Preheat oven to 375ºF
Season chicken with olive oil and spices. Bake in oven for about 15-20 mins.
Meanwhile, in a food processor or blender, cream 2 cups of coconut milk and 2 cups of artichokes until smooth.
Now, in a heavy duty pan, heat oil over medium high heat and sauté onions and garlic until fragrant. Add remaining artichokes and sauté until they start to caramelize. Reduce heat and stir in pureed artichokes, red pepper flakes, and season with salt and pepper.
Next, stir in remaining coconut milk and let simmer for about 2-3 mins.
Add the sauce to the chicken, and continue to bake for an additional 5-10 mins.

Serve hot with any choice of sides.

Stay Feisty!

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