Chicken Artichoke Skillet

October 27, 2016Rachel

Matt was having some company over last night and I wanted to have some food prepared. I knew these guests ate healthy but I didn’t know the parameters. I figured I would just make a squeaky clean meal. I had it in the oven by the time they arrived so it was easy to just pull out a whole meal in one pan. Plenty of time to chat and entertain without any mess, fuss, or prep. 

SONY DSC
SONY DSC

Here is what I wanted:

  • Looks fancy 
  • Easy
  • Tasty
  • Uses one pan
  • Free from Gluten, grains, dairy, sugar, legumes, and nightshades

And here is what you get! A hot sizzling skillet packed with flavor and full of chicken, artichokes, and a tangy cream sauce. It reminds me of a chicken piccata but instead of dredging the chicken in flour, you crisp the skin in the pan for texture and a, extra whallop of flavor. 

Instant Pot Whole Roasted Chicken (Whole30, Keto, Paleo, GF)
Serves 4
A quick and easy way to prepare a tender, juicy, and flavorful chicken in the instant pot. This whole roasted chicken cooks in the Instant Pot for only 25 minutes.
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
897 calories
1 g
404 g
37 g
131 g
10 g
490 g
981 g
0 g
0 g
23 g
Nutrition Facts
Serving Size
490g
Servings
4
Amount Per Serving
Calories 897
Calories from Fat 333
% Daily Value *
Total Fat 37g
57%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 15g
Cholesterol 404mg
135%
Sodium 981mg
41%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
2%
Sugars 0g
Protein 131g
Vitamin A
5%
Vitamin C
1%
Calcium
7%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 4lb chicken
  2. 1 teaspoon salt
  3. 1 tablespoon lemon pepper
  4. 1 tablespoon olive oil
  5. 1/2 cup water or broth
Instructions
  1. Turn the Instant Pot on to “sauté”
  2. Pat the chicken dry with paper towels. Evenly rub both sides of the chicken with salt, lemon pepper, and olive oil.
  3. Sear the chicken breast side down for about 5 minutes until the skin is golden brown.
  4. Flip the chicken over using 2 large spatulas (try not to break the skin) and sear for another 5 minutes.
  5. Add liquid to the bottom of the pot.
  6. Set the Instant Pot to “manual” and set the timer to 25 minutes.
  7. Lock the lid on and make sure the valve is set to sealing.
  8. Once the time is finished, let the pressure naturally release for 15 minutes then manually release any remaining pressure.
beta
calories
897
fat
37g
protein
131g
carbs
1g
more
Growing Up Grass-Fed https://growingupgrassfed.com/
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