Creamy Garlic Butter Chicken with Spinach
Juicy chicken thighs in a rich garlic butter sauce with fresh spinach, perfect for a satisfying keto dinner.
10 min
Prep
30 min
Cook
4
Serves
650
Calories
Macros · per serving
38g protein
6g carbs
48g fat
Ingredients
For 4 servings
- 8 chicken thigh
- 2 tablespoon olive oil
- 4 tablespoon butter
- 4 clove garlic
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup parmesan cheese
- 4 cup spinach
- salt — to taste
- black pepper — to taste
- 2 tablespoon fresh parsley
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Season chicken thighs with salt and pepper, then add to the skillet, skin-side down. Cook for 6-7 minutes until the skin is crispy. Flip and cook for another 5-6 minutes until cooked through. Remove and set aside.
- 3
In the same skillet, reduce heat to medium, add butter and minced garlic. Sauté until fragrant, about 1 minute.
- 4
Add chicken broth and heavy cream, stirring to combine, and bring to a simmer.
- 5
Stir in grated parmesan cheese until melted and the sauce thickens, about 3-4 minutes.
- 6
Add spinach to the skillet and cook until wilted, about 2 minutes.
- 7
Return chicken thighs to the skillet, coating them in the sauce. Simmer for an additional 3 minutes.
- 8
Garnish with fresh parsley before serving.
Cook it this week.
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