Chicken Thighs with Creamed Spinach

4.93 from 14 votes

These chicken thighs with creamed spinach have crispy skin, juicy meat, and a rich, cheesy sauce made right in the same skillet. The spinach is mixed with cream cheese, Parmesan, and Rotel for a side that tastes a lot like spinach dip. It's an easy low carb dinner with simple ingredients and plenty of flavor.

keto chicken thighs and creamy spinach in a skillet

Why You'll Love This Recipe

The crispy chicken skin and creamy, cheesy spinach make this dinner one to look forward to. The chicken cooks right on the stove, and you use the same skillet to make the spinach. It's a filling meal that's simple enough for a weeknight.

Low carb and satisfying: You get juicy chicken and a generous serving of creamy spinach without needing a lot of extras.
One skillet: Cook the chicken first, then make the creamed spinach in the same pan for less cleanup.
Simple ingredients: Frozen spinach goes straight into the skillet, so there's no need to thaw it ahead of time.
Plenty of flavor: Cream cheese and Parmesan make the spinach rich and cheesy, while Rotel adds tomatoes and a little heat.

Ingredients You'll Need

This recipe uses simple ingredients to make crispy chicken thighs and a rich, cheesy spinach side. You'll find the full amounts in the recipe card below.

Chicken thighs: Use bone-in, skin-on chicken thighs for juicy meat and crispy skin. Choose thighs that are close to the same size so they cook evenly.
Avocado oil: Helps brown the chicken skin. You can also use olive oil.
Kosher salt and black pepper: Season both sides of the chicken before cooking. Taste the spinach before adding more salt since the Parmesan adds salt, too.
Cream cheese: Makes the spinach thick and creamy. Cut it into cubes so it melts into the sauce more easily.
Mayonnaise and sour cream: These make the sauce rich and add a little tang. Use plain sour cream and your favorite mayonnaise.
Frozen chopped spinach: No need to thaw it first. Add it straight to the skillet and stir as it thaws and warms through.
Shredded Parmesan cheese: Adds a salty, cheesy flavor. Freshly shredded Parmesan melts more smoothly, but pre-shredded works, too.
Mild Rotel: These diced tomatoes with green chilies add flavor and a little heat. Use mild for a less spicy dish or original if you want more heat.

How to Make Chicken Thighs with Creamed Spinach

Step 1

In a large skillet over medium-high heat, add the oil. Season both sides of the chicken thighs with salt and pepper. Add the chicken thighs to the skillet skin side down, and cover with a splatter guard, if desired.

Step 2

When the chicken skin is crispy and releases from the pan, flip them to the other side. Let cook until an internal temperature thermometer reads 165F. Remove from pan onto a plate and set aside. Pour out any grease that is left in the pan.

Step 3

In the same skillet over medium heat, add the cream cheese, mayonnaise, sour cream, and stir to combine. Add the spinach and stir until thawed. Finally, add the Rotel and parmesan and stir until the parmesan is melted. Season with salt and pepper to taste.

Step 4

You can add the chicken back to the skillet with the creamed spinach, or you can go ahead and serve the chicken on plates with a big spoonful of the creamy spinach.

Tips for Crispy Chicken Skin

Pat the chicken dry. Use paper towels to remove moisture from the skin before seasoning. Dry skin browns better.
Start with a hot skillet. Let the oil heat up before adding the chicken, skin-side down. You should hear it sizzle when it touches the pan.
Give the thighs room. Keep them in a single layer with a little space between each piece. Cook in batches if your skillet is too small.
Let the skin brown before flipping. Leave the chicken in place until the skin is golden and releases easily from the skillet. If it sticks, give it a little more time.
Use a splatter guard instead of a lid. A lid traps steam, which can soften the skin. A mesh splatter guard helps contain grease while letting steam escape.
Keep the skin above the sauce. When you return the chicken to the skillet, leave the skin facing up and uncovered by the spinach. Serve right away for the best texture.

Substitutions and Variations

Boneless chicken thighs: Use boneless, skinless thighs if that's what you have. They will cook faster, so start checking them sooner. You'll still get browned chicken, but you won't have the crispy skin.
Chicken breasts: Boneless, skinless chicken breasts also work. Pound thicker pieces to an even thickness so they cook more evenly.
Fresh spinach: Swap the frozen spinach for fresh chopped spinach. Add it in batches and let it wilt. Cook off any extra liquid before serving so the sauce stays thick.
No Rotel: Use canned diced tomatoes for a version without green chilies. Drain them if you prefer a thicker sauce.
More heat: Use hot Rotel or stir a pinch of red pepper flakes into the spinach.
Different cheese: Swap some of the Parmesan for shredded mozzarella or Monterey Jack for a milder, stretchy cheese sauce.

What to Serve with Chicken Thighs and Creamed Spinach

The chicken and creamed spinach make a filling meal on their own. If you want another side, choose something simple to go with the rich, cheesy sauce.

Mashed cauliflower: Spoon some of the creamy spinach over the top, then serve the chicken alongside it.
Roasted vegetables: Crispy roasted broccoli, asparagus, or green beans add a nice change in texture.
A simple salad: Toss lettuce, cucumber, and tomatoes with a light vinaigrette.
Cauliflower rice: An easy way to soak up some of that creamy sauce without adding many carbs.

How to Store and Reheat

Store leftover chicken and creamed spinach in separate airtight containers in the refrigerator for up to 3-4 days. Keeping them separate helps prevent the chicken skin from getting soggy.

For crispier skin, reheat the chicken in an air fryer or oven at 375°F until the thickest part reaches 165°F. The time will depend on the size of your thighs.

Warm the creamed spinach in a skillet over low heat, stirring often. Add a splash of water or broth if the sauce is too thick. You can also microwave it in short intervals, stirring between each one.

Freezing is possible, but the creamy sauce may separate and turn grainy after thawing. For the best texture, enjoy the leftovers from the refrigerator.

Frequently Asked Questions

Is this recipe gluten-free?

The ingredients are naturally gluten-free, but check the labels on your packaged ingredients if you need to avoid gluten.

Is this recipe keto-friendly?

Yes, chicken thighs with creamed spinach can fit into a keto or low carb meal plan. The sauce contains some carbs from the dairy, spinach, and tomatoes, so the amount you serve matters.

What can I do with extra creamed spinach?

It makes a great warm dip for crackers or fresh vegetables. You can also spoon it over baked chicken or serve it with pork chops.

Why You'll Love This Recipe

Ingredients You'll Need