Go Back

Keto Creamed Spinach Chicken Skillet - A Cozy, Low-Carb One-Pan Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 large boneless, skinless chicken breasts (or 4 small) or 4 boneless thighs
  • Seasoning for chicken: Salt, black pepper, paprika, garlic powder
  • Cooking fat: Olive oil or avocado oil, plus 1 tablespoon butter (optional for richness)
  • Aromatics: 3–4 garlic cloves, minced; 1 small shallot or 1/4 onion, finely chopped (optional)
  • Spinach: 6–8 cups fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
  • Cream: 3/4 cup heavy cream (or coconut cream for dairy-free)
  • Broth: 1/2 cup chicken broth, low sodium
  • Cheese: 1/2 cup grated parmesan (freshly grated melts best)
  • Seasonings for sauce: 1/4 teaspoon ground nutmeg, red pepper flakes (optional), more salt and pepper to taste
  • Finishing touch: Lemon zest or a squeeze of lemon (optional), fresh parsley for garnish

Method
 

  1. Prep the chicken: Pat chicken dry. Slice large breasts horizontally to create cutlets, or pound to an even 1/2-inch thickness. Season both sides generously with salt, pepper, paprika, and garlic powder.
  2. Sear the chicken: Heat 1 tablespoon oil and the butter in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate and tent with foil.
  3. Soften aromatics: Reduce heat to medium. Add a drizzle more oil if needed. Sauté shallot for 2 minutes until softened, then add garlic and cook 30 seconds until fragrant. Don’t let it brown.
  4. Wilt the spinach: Add spinach in batches, tossing until it just wilts. If using frozen spinach, add it now, breaking it up and cooking off excess moisture.
  5. Build the sauce: Pour in chicken broth and scrape up browned bits from the pan. Stir in heavy cream, nutmeg, and a pinch of red pepper flakes if using. Simmer gently 2–3 minutes to thicken slightly.
  6. Melt in the cheese: Reduce heat to low. Stir in parmesan until smooth. Taste and adjust salt and pepper. If sauce gets too thick, loosen with a splash of broth.
  7. Return the chicken: Nestle the chicken and any juices back into the skillet. Spoon sauce over the top. Simmer 1–2 minutes to warm through.
  8. Finish and serve: Add a light zest of lemon or a small squeeze to brighten the sauce. Garnish with chopped parsley. Serve straight from the skillet.