Keto Chicken Thigh Skillet with Creamy Spinach

Instructions

1. 1

   Season the chicken thighs with salt and black pepper on both sides.

2. 2

   Heat the olive oil in a large skillet over medium-high heat.

3. 3

   Add the chicken thighs to the skillet, skin-side down, and cook for 7-8 minutes until the skin is crispy and golden brown.

4. 4

   Flip the chicken thighs and cook for another 7-8 minutes until fully cooked through. Remove from the skillet and set aside.

5. 5

   In the same skillet, reduce the heat to medium-low and add the butter.

6. 6

   Once the butter is melted, add minced garlic and sauté for 1 minute until fragrant.

7. 7

   Pour in the heavy cream and bring to a simmer, scraping any brown bits from the bottom of the skillet.

8. 8

   Stir in the parmesan cheese until melted and smooth.

9. 9

   Add the spinach and cook until wilted, about 2 minutes.

10. 10

    Return the chicken thighs to the skillet, spooning the sauce over them, and simmer for another 2-3 minutes.

11. 11

    Finish with a squeeze of lemon juice, and adjust seasoning with salt and black pepper to taste before serving.