KETO CREAMY GARLIC BUTTER CHICKEN WITH SPINACH

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Keto Creamy Garlic Butter Chicken with Spinach Recipe

A one-pan, 30-minute keto dinner that’s rich, satisfying, and absolutely foolproof.

Key Info
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Servings: 4
  • Difficulty: Easy
Nutrition Per Serving
  • Calories: 425
  • Fat: 32g
  • Protein: 35g
  • Net Carbs: 3g
Dietary Tags
  • Keto
  • Low-Carb
  • Gluten-Free

Equipment Needed

  • Large skillet (cast iron preferred)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Tongs
  • Alternative: Dutch oven works if you don’t have a large skillet

Fresh chicken thighs, bacon strips, spinach leaves, and garlic on a rustic cutting board near a cast iron skillet and measuring cups, under natural window light.

Ingredients

Protein & Produce:
  • 4 chicken thighs (1.5 lbs/680g)
  • 4 bacon slices, chopped
  • 4 cups fresh spinach (120g)
  • 4 garlic cloves, minced
Liquids & Dairy:
  • 1/2 cup heavy cream (120ml)
  • 1/4 cup chicken broth (60ml)
  • 2 tbsp butter (30g)
Seasonings:
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan (optional)

Method

    1. Season chicken thighs generously with salt, pepper, and Italian seasoning.

Sizzling chopped bacon in a black cast iron skillet under warm kitchen lighting

    1. In your cold skillet, add chopped bacon. Cook over medium heat until crispy (5-7 minutes). Remove with slotted spoon.
    2. Using the bacon fat, sear chicken thighs skin-side down until golden brown (6-7 minutes).

Chicken thighs searing in bacon fat in a pan, forming a golden-brown crust with steam rising and oil droplets glistening against a dark background

    1. Flip and cook another 5 minutes. Remove chicken to a plate.
    2. Add butter and minced garlic to the pan. Sauté for 30 seconds until fragrant.
    3. Pour in chicken broth, scraping up the brown bits from the bottom.

Cream sauce simmering in pan with garlic and herbs, and remnants of brown chicken fond on pan edges

  1. Add heavy cream, simmer until it starts to thicken (2-3 minutes).
  2. Return chicken to pan, cook until internal temperature reaches 165°F/74°C.
  3. Add spinach and bacon, cook until spinach just wilts (1-2 minutes).
  4. Optional: Stir in Parmesan cheese until melted.

Golden-brown chicken thighs in creamy sauce with wilted spinach and crispy bacon in a cast iron skillet, garnished with fresh herbs and Parmesan

Crucial Tips

  • Don’t move the chicken while it’s searing.
  • Keep sauce at a gentle simmer to prevent splitting.
  • Pat chicken dry before seasoning for better browning.

Storage & Reheating

  • Keeps in fridge for 3 days.
  • Reheat in skillet over low heat.
  • Add splash of cream if sauce needs thinning.

Common Mistakes

  • Overcrowding the pan (cook in batches if needed).
  • Using too high heat (sauce will split).
  • Overcooking the spinach (should be just wilted).

Variations

  • Swap chicken thighs for breasts (reduce cooking time).
  • Use kale instead of spinach.
  • Add mushrooms for extra umami.
  • Make it dairy-free with coconut cream.

This recipe doubles easily – just use a larger pan or cook in batches. Perfect with cauliflower rice or zucchini noodles for a complete keto meal.

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