These Keto Chicken Thighs with Creamed Spinach are cooked on the stove top so they are much quicker to make than my Baked Chicken Thighs.
Unfortunately, these are not no mess…they splatter like crazy! You will see my solution for that down below.
HOW TO MAKE KETO CHICKEN
To start this Keto Chicken Recipe, you will need 5 or 6 bone in, skin on chicken thighs, a large skillet, some oil, and salt and pepper. I like to get my chicken thighs from Butcherbox.
Place the skillet on medium-high heat, add oil, and when the skillet is hot, add the seasoned chicken thighs skin side down.
“As an Amazon Associate I earn from qualifying purchases.”
Now is time for that splatter solution I talked about earlier! Grease splattering all over the kitchen makes me stabby, so I bought a splatter guard (affiliate) from Amazon and it works great! Mine is actually 11 inches but I wish it was bigger. The one I just linked to is 13 inches. It would really keep this keto chicken thigh recipe from splattering!
When the keto chicken thighs are ready to flip, the skin will release from the bottom of the pan. If you try to turn them too soon, they will stick.
After the chicken thighs have been cooked on both sides, remove them from the pan and start on the creamed spinach!
HOW TO MAKE KETO CREAMED SPINACH WITH CREAM CHEESE
I added cream cheese, mayo, sour cream, and chopped frozen spinach to the same pan that I cooked the chicken in. No need to thaw the spinach before hand.
After I stirred all of that together, I added mild Rotel to this keto creamed spinach. It adds so much flavor!
Then I stirred it all together and added parmesan cheese! I’m calling this creamed spinach, but its more like a spinach dip. It’s so good!
After all of that, I nestled my beautiful keto chicken thighs in the creamed spinach and dinner was ready! Serve immediately so the crispy skin doesn’t get soggy!
VIDEO SHOWING HOW TO MAKE KETO CHICKEN THIGHS RECIPE WITH CREAMED SPINACH:
KETO CHICKEN RECIPES
Some other fabulous keto chicken recipes are Garlic Parmesan Wings, One Pan Chicken and Veggies, and Tuscan Chicken using Boneless Skinless Chicken Thighs.
- 2 tablespoons Avocado oil
- Salt and pepper
- 5-6 Bone in, skin on chicken thighs
- 1 8 ounce Package cream cheese
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
- 1 12 ounce Package frozen chopped spinach
- 1 cup Shredded parmesan cheese
- 1 can Mild Rotel
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.
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.
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.
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.
Nutrition for 1/10th of the sauce: 368 cal / 28.9g fat / 7.3 carbs / .8g fiber / 17.1g protein
- If you want to re-heat the chicken leftovers, add the chicken back to a skillet, skin side down to get the skin nice and crispy again.
- The creamy spinach (aka spinach dip) can be eaten as is, or served with low carb crackers or on low carb toast!
⭐ Did you make these Keto Chicken Thighs with Creamy Spinach? Tag me on Instagram so I can see! @lowcarbwithjennifer
Can I use boneless skinless thighs instead. My husband prefers those to the bone in skin on kind?
definitely!
Iam going to try it today for my husband.it looks yummy.he is on keto diet.is this whole for 1 person who is on keto.or should we cut down the quantity.
I love this recipe with chicken. I’ve tried it with Salmon and it was amazing.
I’m going to try this with shrimp tonight over zucchini noodles.
What a great idea to use salmon!
You are awesome! Thank you for sharing. I’m going to try this tonight . 🙂
Can I use fresh spinach?
Yes! I have used fresh spinach before and it was just as good.
We make this at LEAST monthly now. Usually 2-3 times a month! Also, I made just the “dip” and brought a veggie tray with it for a cookout. Total hit!
That’s so great to hear!
Great recipe! I just tried it and it was good.
I am making this recipe as I type & am so excited to try it. We have recently had to change our meals to low carb, as my husband was diagnosed with diabetes. We get in a rut, sometimes, trying to come up with meals so I so glad I ran across this one on Facebook. It’s smelling good! I will try to update after we eat. ????
Made this with chicken tenders and without rotel. OMG!! We loved it.
There is no substitute for cooking chicken bone-in. My family loved, loved, loved this recipe. I couldn’t wait to make it. Thanks for sharing!
These look delicious! Love that crispy chicken skin! I need to try making these dairy free!
I bet that wouldn’t be a problem…cashew cream with some nutritional yeast would be delicious!
I’m seriously drooling at this recipe, I’ve bookmarked this page to make it at the weekend!
You will love it!
I can’t believe how creamy and delicious this looks! Love the step by steps and video too! Thanks for much for sharing 🙂
Thanks for the review, Chris!
Absolute comfort food….this is a perfect meal for these winter months. Pinning for later!
Thank you so much for pinning!
These look so good!! And I totally need that splatter guard!
Yes! It is a must have!