I love easy recipes and this pan-roasted chicken thighs dish hits the spot.
It’s low carb, keto-friendly, and packed with flavor without many ingredients.
Living with diabetes means sometimes altering your food choices.
I also love that these pan roasted chicken thighs are pretty hands-off!
Anywho! All month, I’ve been experimenting with keto recipes to figure out what we like, what might be able to adapt, what flavors we love and meals that would be filling and satisfying.
These pan-roasted chicken thighs are easy, and they fit the bill for a filling, low carb meal.
I love garlic, and I’ll put it in almost anything.
I also have come to love creamed spinach, so I figured I could put it together with some roasted chicken to see how it turned out.
Well, it turned out pretty damn awesome! Check out the recipe below for garlic parmesan creamed spinach and pan-roasted chicken thighs.
The chicken is perfectly tender and the garlic melds well with the spinach and chicken for a great flavor.
Boneless and skinless or bone-in and skin on?
For this recipe I used bone-in and skin on.
You can use boneless, skinless chicken thighs if you’d like to cut down the fat content.
One special thing about this recipe is that when you pan roast skin on chicken thighs, you actually get a delicious crisp skin.
The skin is probably one of the best parts of this recipe. It takes on all of the flavors of the spices, but next to the tender chicken it’s a welcome texture.
I also like bone-in, skin on chicken thighs because they are very forgiving.
If you happen to overcook them, slightly, they won’t dry out. They’ll stay tender and delicious.
How long do I roast chicken thighs?
You’re going to roast these in a castiron pan, on the stove on medium-high heat.
Rather than going by time, I check internal temperature with a meat thermometer.
All chicken should be cooked to an internal temperature of 165 degrees fahrenheit.
How to cook chicken thighs on the stove
I love roasting chicken on the stove. It gets a really nice caramelization on the outside, and a juicy inside.
Then season my chicken, and then turn down the heat, while letting the inside cook to temperature.
I hope you enjoy this recipe! Be sure to pin it for later in case you can’t make it today!
And maybe enjoy it with some dessert like my salted caramel cheesecake fat bombs or lemon pound cake!Print