World · Keto
Creamy Garlic Parmesan Chicken
Pan-seared chicken thighs in a velvety garlic-parmesan cream sauce with wilted spinach. Restaurant-style comfort food that comes together in one skillet.
Halal-friendly Gluten-free Easy
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 2
5g Net carbs
42g Protein
48g Fat
620 Calories
Per serving
Ingredients
- 400g (14 oz, about 4 thighs) Boneless, skinless chicken thighs
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 4 cloves Garlic, minced
- 200ml (3/4 cup + 2 tbsp) Heavy whipping cream
- 50g (1/2 cup) Parmesan cheese, grated
- 1 tsp Italian seasoning
- 1/4 tsp Red pepper flakes (optional)
- 30g (1 cup) Fresh baby spinach
- to taste Fine sea salt and black pepper
- small handful Fresh parsley, chopped (to serve)
Method
- Pat the chicken thighs dry and season with salt and pepper.
- Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Sear the chicken 5-6 minutes per side, until deeply golden and cooked through (165°F / 75°C). Transfer to a plate.
- Lower the heat to medium. Add the remaining butter and minced garlic to the same skillet; cook 30 seconds until fragrant.
- Pour in the heavy cream. Whisk in the parmesan, Italian seasoning, and red pepper flakes if using. Simmer 2-3 minutes until thickened.
- Stir in the spinach and let it wilt, 1 minute.
- Return the chicken to the pan, spoon sauce over the top, and simmer 2 minutes more to warm through.
- Plate with the sauce and finish with chopped parsley.
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