Keto Chicken Thighs with Creamy Spinach Mushroom Sauce
Juicy chicken thighs in a creamy, savory spinach mushroom sauce make a perfect keto-friendly dinner that's both satisfying and flavorful.
10 min
Prep
25 min
Cook
4
Serves
450
Calories
Macros · per serving
28g protein
6g carbs
35g fat
Ingredients
For 4 servings
- 4 chicken thighs
- 2 tablespoon olive oil
- 2 tablespoon butter
- 3 clove garlic
- 200 gram mushrooms
- 200 gram baby spinach
- 200 milliliter heavy cream
- 50 gram parmesan cheese
- salt — to taste
- black pepper — to taste
- 1 teaspoon thyme
Instructions
- 1
Season the chicken thighs with salt and pepper on both sides.
- 2
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
- 3
Add chicken thighs to the skillet, skin-side down, and cook for 5-7 minutes until the skin is crispy.
- 4
Flip the chicken thighs and continue cooking for another 5-7 minutes until fully cooked (internal temperature should reach 165°F). Remove from the skillet and set aside.
- 5
In the same skillet, add the remaining olive oil and butter.
- 6
Add minced garlic and sliced mushrooms, and sauté for 3-4 minutes until mushrooms are golden brown.
- 7
Stir in the baby spinach until wilted.
- 8
Pour in the heavy cream, add grated parmesan cheese and thyme, and stir well to combine.
- 9
Return the chicken thighs to the skillet, spooning the sauce over them, and cook for another 3-4 minutes to heat through.
- 10
Adjust seasoning with salt and pepper to taste before serving.
Cook it this week.
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