Creamy Mustard Spinach Keto Chicken

Ingredients

• 2 lb chicken breasts (900 g)
• 1 teaspoon fine salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1 teaspoon fresh thyme (1 g)
• 1 tablespoon olive oil (14 g)
• 2 tablespoons unsalted butter (28 g)
• 3 garlic cloves, minced (9 g)
• 1/4 teaspoon red pepper flakes (0.5 g)
• 1/2 cup vegetable broth (120 g)
• 1/2 cup heavy cream (120 g)
• 2 tablespoons Dijon mustard (30 g)
• 1/3 cup grated Parmesan (30 g)
• 5 ounces spinach (140 g)
• 1 tablespoon lemon juice (15 g)

Instructions

1. Season chicken. Heat oven to 375°F. Pat chicken dry and season both sides with salt, pepper, and thyme. Set a 12-inch ovenproof skillet over medium-high heat while you measure the remaining ingredients.
2. Brown chicken. Add oil and heat until it shimmers. Cook chicken undisturbed for about 4 minutes, until the underside is deeply golden. Turn and cook 2 minutes more. Transfer chicken to a plate, leaving browned bits behind.
3. Build sauce. Lower heat to medium and melt butter. Add garlic and pepper flakes; stir until fragrant, 30 seconds. Pour in broth and scrape up browned bits. Simmer until slightly reduced and savory, about 2 minutes.
4. Make sauce. Stir cream and Dijon into broth until smooth. Simmer gently for 2 to 3 minutes, stirring around skillet edges. Lower heat, add Parmesan gradually, and stir until melted. Keep sauce below a boil.
5. Bake chicken. Return chicken and collected juices to skillet, then spoon sauce over tops. Bake uncovered for 8 to 12 minutes, until thickest section reaches 165°F. Remove skillet and let chicken rest for 5 minutes.
6. Wilt spinach. Move chicken to a board. Stir spinach and lemon juice into hot sauce until leaves wilt. Slice chicken across grain, return it to skillet, and spoon sauce over each portion. Taste before adding salt.

Notes

• Thickness, not the clock, determines oven time. Begin checking at eight minutes, especially for breasts under one inch thick, and measure the widest section with an instant-read thermometer.
• The sauce should coat a spoon before baking. If it seems thin, simmer one more minute; if it tightens after resting, stir in warm broth gradually.
• Slice rested chicken on a board, then return it to sauce for serving.

Nutrition Facts