Lemon Spinach Keto Chicken Thigh Skillet

Ingredients

• 6 bone-in, skin-on chicken thighs, about 2 1/2 pounds (1135 g)
• 1 tablespoon olive oil (14 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1 teaspoon Italian seasoning (1 g)
• 1/2 teaspoon smoked paprika (1 g)
• 3 garlic cloves, finely grated (9 g)
• 3/4 cup heavy cream (180 g)
• 1 lemon, zested and juiced (120 g)
• 1/4 teaspoon red pepper flakes (1 g)
• 3 ounces baby spinach (85 g)
• 1/3 cup finely grated Parmesan cheese (30 g)
• 2 tablespoons chopped parsley (8 g)

Instructions

1. Season the chicken. Heat the oven to 400°F with a rack in the middle. Pat chicken thighs dry. Season both sides with salt, pepper, Italian seasoning, and smoked paprika. Keeping the skin dry gives it a better chance to brown before the chicken enters the oven.
2. Sear the thighs. Heat olive oil in a 12-inch ovenproof skillet over medium heat. Add thighs skin-side down, leaving space between pieces. Cook without moving them for 8 to 10 minutes, until the skin is deeply golden. Turn and cook the second side for 2 minutes.
3. Roast until done. Transfer the skillet to the oven with skin facing upward. Roast 12 to 16 minutes, until a thermometer inserted into the thickest portion reads 165°F. Move chicken to a plate, leaving drippings in the skillet. Rest while preparing the sauce.
4. Reduce the sauce. Set the skillet over medium-low heat. Add garlic and stir 30 seconds. Add cream, lemon juice, zest, and red pepper flakes. Scrape up browned bits with a wooden spoon. Simmer 2 to 3 minutes, stirring occasionally, until the sauce lightly coats the spoon.
5. Add greens and finish. Stir Parmesan into the sauce until melted. Add spinach in batches, turning each addition through the sauce until wilted. Taste and adjust seasoning. Return chicken skin-side up, spoon sauce around the thighs, scatter with parsley, and serve immediately.

Notes

• Choose chicken thighs that are close in size. Very large thighs may need several additional oven minutes, while smaller thighs can finish sooner. Check each piece in the thickest part rather than relying only on the clock.
• The sauce is intentionally modest in volume. If you want more for cauliflower mash or vegetables, add an additional 1/4 cup cream and simmer until it reaches a spoon-coating consistency.
• For crisper leftovers, store chicken and sauce separately when possible. Rewarm the sauce gently, then heat the chicken uncovered in the oven until hot and the skin has regained some texture.

Nutrition Facts