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.
I start with olive oil, or avocado oil and high heat to sear the outside.
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
This recipe is a great, one-pan meal, and it’s also keto-friendly. Dress it up or down however you’d like by adding different veggies, or even a different protein.
- 4 bone in, skin on chicken thighs
- 1 16 oz bag of frozen spinach (or 3 cups fresh spinach)
- 3 cloves of garlic (crushed)
- 1 tablespoon Red Pepper Flakes
- 1/4 cup of parmesan cheese
- 1/4 cup of heavy cream
- 1 tablespoon of butter
- Salt and pepper to taste
- 1 tablespoon Olive Oil
- Heat Olive Oil in a skillet until your pan is hot and steaming.
- Rub your chicken with salt and pepper, and place it in the pan skin side down.
- Cook chicken all the way through (internal temp of 165 Degrees, and remove from the pan.
- Turn your pan down to medium-low heat and let cool down a bit.
- Peel and crush your cloves of garlic and throw them in the pan to brown up.
- Add in your spinach, butter, cream and parmesan cheese, and let it all melt together.
- Stir until all of the ingredients are coated with the cheese and cream mixture.
- Add your chicken back in, and let everything meld together on low heat for 10 minutes.
- Plate, serve, and enjoy!
Keep in mind that your cooked spinach is going to shrink down. So if you want to make extras, make sure to double the recipe.
- Category: Dinner
- Method: Pan Roasting
- Cuisine: Keto
- Serving Size: 1 chicken thigh + 1/4 cup creamed spinach
- Calories: 380
- Fat: 17g
- Carbohydrates: 7g
- Protein: 41g
Keywords: Pan roasted chicken thighs, roasted chicken thighs, keto chicken thighs, garlic chicken thighs, creamed spinach