Description

Tender chicken thighs smothered in a velvety parmesan and cream sauce served over spinach. A keto-friendly, restaurant-style dish under 5 net carbs per serving, balanced with garlic, lemon, and umami-rich cheese.

Ingredients

Chicken thighs (bone-in), 4 (5-6 oz each), unseasoned, skin-on
Heavy cream, 1 cup (240ml), or full-fat coconut milk
Parmesan cheese, 1/2 cup grated + rind
Fresh spinach, 2 cups
Raw garlic, 3 cloves
Olive oil, 2 tbsp
Lemon, 1/2 (for juice and zest)
Salt and pepper, to taste, adjust in final tasting

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Instructions

Pat chicken thighs dry with paper towels
Season both sides with salt and pepper
Heat oil in oven-safe skillet over medium-high
Place thighs skin-side down and sear 5 minutes
Flip and transfer to 375°F oven
Remove chicken (reserve juice), reduce oven to 325°F
Add garlic to skillet and cook 2 minutes
Pour in heavy cream and simmer 5 minutes
Add parmesan rind and grated cheese (save 2 tbsp)
Stir until thick and glossy
Top each chicken with sauce using spoon
Spread spinach over cheese layer
Top with remaining parmesan
Bake 15 minutes for crisp topping
Finish with lemon zest and juice

Notes

For non-dairy version, substitute coconut milk for heavy cream
Use a meat thermometer to ensure chicken reaches 165°F internal temperature
Letting chicken rest before serving improves juiciness
Parmesan rind adds depth without dairy overload

Nutrition

Serving Size: 1 chicken thigh with sauce and spinach
Calories: 450
Sugar: 2g
Sodium: 900mg
Fat: 30g
Saturated Fat: 20g
Carbohydrates: 7g
Fiber: 2g
Protein: 35g
Cholesterol: 80mg