Go Back

Keto Chicken Spinach Skillet – A Creamy, One-Pan Weeknight Winner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts, sliced thin)
  • 1 tablespoon olive oil (plus more as needed)
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced (optional but recommended)
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1/2 cup chicken broth (low-sodium)
  • 3/4 cup heavy cream
  • 1/3 cup grated parmesan cheese (plus extra for serving)
  • 4–5 cups fresh baby spinach (about 5 ounces)
  • 1 tablespoon lemon juice (brightens the sauce)
  • Fresh parsley for garnish (optional)

Method
 

  1. Prep the chicken: Pat the chicken dry and cut into bite-size pieces or thin strips. Season both sides with salt, pepper, paprika, and half the Italian seasoning.
  2. Sear for flavor: Heat olive oil in a large skillet over medium-high. Add the chicken in a single layer. Cook 3–4 minutes per side until browned and mostly cooked through. Remove to a plate and set aside.
  3. Build the base: Lower heat to medium. Add butter to the same skillet. Stir in the onion and cook 2–3 minutes until soft and translucent. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Scrape up browned bits as they release flavor.
  4. Deglaze and simmer: Pour in chicken broth and bring to a gentle simmer. Let it reduce by about one-third, 2–3 minutes. This concentrates the flavor and makes the sauce richer.
  5. Creamy goodness: Stir in the heavy cream and remaining Italian seasoning. Simmer 2 minutes to thicken slightly. Keep the heat at a gentle bubble, not a hard boil.
  6. Add the cheese: Sprinkle in parmesan and stir until melted and smooth. Taste and adjust salt and pepper. The sauce should be savory and lightly garlicky.
  7. Return the chicken: Add the seared chicken (and any juices) back to the pan. Simmer 3–4 minutes until cooked through and the sauce coats the pieces.
  8. Wilt the spinach: Add the spinach in batches, stirring until it wilts and folds into the sauce. This takes 1–2 minutes. Don’t overcook; you want it vibrant and tender.
  9. Finish with brightness: Stir in lemon juice. This small step balances the creamy sauce and keeps the dish lively.
  10. Serve: Top with extra parmesan and chopped parsley. Enjoy as-is, or pair with cauliflower rice, zoodles, or sautéed zucchini for a complete keto meal.