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chicken thighs and creamed spinach in a pan after roasting

Garlic Parmesan Creamed Spinach and Pan Roasted Chicken


  • Author: Mila
  • Total Time: 35 minutes
  • Yield: 4 chicken thighs + 1 cup of spinach 1x

Description

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. 


Ingredients

Scale
  • 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 teaspoon 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

Instructions

  1. Heat Olive Oil in a skillet until your pan is hot and steaming.
  2. Rub your chicken with salt and pepper, and place it in the pan skin side down.
  3. Cook chicken all the way through (internal temp of 165 Degrees, and remove from the pan.
  4. Drain any excess oil from the pan. 
  5. Turn your pan down to medium-low heat and let cool down a bit.
  6. Peel and crush your cloves of garlic and throw them in the pan to brown up.
  7. Add in your spinach, butter, cream, and parmesan cheese, and let it all melt together.
  8. Stir until all of the ingredients are coated with the cheese and cream mixture and spinach wilts down.
  9. Add your chicken back in, and let everything meld together on low heat for 10 minutes. Add red pepper flakes at the end.
  10. Plate, serve, and enjoy!

Notes

  • 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. 
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Pan Roasting
  • Cuisine: Keto

Nutrition

  • 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

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