Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups fresh spinach
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Pat chicken thighs dry with a paper towel. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5–7 minutes until golden and crispy. Flip and cook the other side for 5–6 minutes. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 30 seconds until fragrant.
- Stir in heavy cream, Parmesan, Italian seasoning, and crushed red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
- Add spinach and cook until wilted, about 1 minute. Return the chicken thighs to the skillet. Spoon the sauce over the chicken.
- Cover and cook on low heat for another 10 minutes or until chicken reaches 165°F (74°C) internally.
- Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 495 kcal | Servings: 4 servings
This rich and creamy garlic butter chicken is a keto masterpiece made in just one skillet. Golden brown chicken thighs soak up a luscious sauce of butter, garlic, Parmesan, and cream. The addition of fresh spinach brings a vibrant color and subtle earthiness that complements the richness perfectly.
Best of all, it’s quick to make and low in carbs, making it a go-to for weeknight dinners or meal prep. The creamy texture and bold flavors are sure to satisfy anyone craving comfort food while staying within keto guidelines. It’s a dish that proves healthy eating doesn’t mean sacrificing indulgence.