KETO GARLIC BUTTER CHICKEN AND SPINACH SKILLET

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Keto Garlic Butter Chicken and Spinach Skillet Recipe

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

Key Info
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Calories: 520 per serving
  • Fat: 42g
  • Protein: 35g
  • Net Carbs: 4g
  • Difficulty: Easy
  • Dietary: Keto, Low-Carb, Gluten-Free
Equipment Needed
  • Large skillet (12-inch recommended)
  • Sharp knife
  • Cutting board
  • Measuring cups/spoons
  • Tongs or spatula
  • Meat thermometer (optional but recommended)
Ingredients
For the Chicken:
  • 4 chicken thighs (24 oz/680g), boneless and skinless
  • 2 tbsp (30ml) olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Raw chicken thighs arranged on a marble countertop with measuring spoons, fresh herbs, and a wooden cutting board, illuminated by soft natural light.

For the Sauce:
  • 2 tbsp (28g) butter
  • 4 cloves garlic, minced (or 2 tbsp pre-minced)
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) chicken broth
  • ¼ cup (25g) grated Parmesan
  • 8 oz (225g) fresh spinach
  • ¼ tsp red pepper flakes (optional)
Method
    1. Pat chicken thighs dry with paper towels (this ensures better browning).
    2. Season chicken generously with salt, pepper, and Italian seasoning.
    3. Heat olive oil in skillet over medium-high heat until shimmering.
    4. Add chicken thighs and cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F/74°C.

Sizzling chicken thighs with golden-brown crust in a cast-iron skillet, steam rising under warm kitchen lighting

    1. Remove chicken to a plate and tent with foil.
    2. Reduce heat to medium-low, add butter and garlic to the same pan.
    3. Sauté garlic for 30-60 seconds until fragrant but not brown.

Butter, minced garlic, and cream swirling in a skillet, creating a marbled texture under warm lighting

    1. Pour in cream and broth, stirring to scrape up brown bits.
    2. Add Parmesan and stir until melted and sauce starts to thicken.
    3. Add spinach in batches, stirring until just wilted.

Spinach leaves falling into creamy white sauce, with some beginning to wilt and steam rising

  1. Return chicken to pan, spooning sauce over top.
  2. Simmer for 2-3 minutes until chicken is reheated.

Chicken thighs in cast-iron skillet with wilted spinach and garnished with red pepper flakes and fresh herbs in restaurant-style lighting

Crucial Tips
  • Don’t move chicken while searing to achieve golden crust.
  • If sauce gets too thick, thin with additional broth.
  • Taste for seasoning before serving – cream sauces often need extra salt.
Storage & Scaling
  • Keeps in fridge for 3 days in an airtight container.
  • Freezing not recommended (cream sauce may separate).
  • Recipe doubles easily – use a larger pan or cook in batches.
Common Mistakes to Avoid
  • Overcrowding the pan (leads to steaming instead of searing).
  • Cooking spinach too long (becomes mushy).
  • Boiling the sauce (will separate) – gentle simmer only.
Variations
  • Swap chicken thighs for breasts (reduce cooking time by 2-3 minutes).
  • Use kale instead of spinach (cook 2-3 minutes longer).
  • Add mushrooms with garlic for extra umami.
  • Stir in sun-dried tomatoes for Mediterranean flair.

Note: This recipe is designed to create a restaurant-quality keto meal while keeping things simple and foolproof. I’ve tested this dozens of times – it’s my go-to for impressing dinner guests while staying keto-compliant.

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