Creamy Garlic Chicken for Keto Beginners

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs (680 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon freshly ground black pepper (1 g)
• 1 teaspoon dried Italian seasoning (1 g)
• 1 tablespoon extra-virgin olive oil (14 g)
• 8 ounces cremini mushrooms, sliced (227 g)
• 4 garlic cloves, finely minced (12 g)
• 1/2 cup low-sodium chicken broth (120 g)
• 3/4 cup heavy cream (180 g)
• 1/2 cup finely grated Parmesan cheese (50 g)
• 4 cups baby spinach (120 g)

Instructions

1. Dry chicken. Pat chicken thighs dry, then season both sides with salt, pepper, and Italian seasoning. Heat a skillet over medium-high until a drop of water sizzles; keep chicken beside the stove.
2. Sear thighs. Add olive oil, then lay chicken in one uncrowded layer. Cook without moving for 5 to 6 minutes, until the underside is deep golden. Turn, cook 4 to 5 minutes, and transfer thighs to a plate.
3. Brown mushrooms. Reduce heat to medium and add mushrooms. Cook, stirring occasionally, until their liquid evaporates and browned edges appear, about 5 to 7 minutes. Add garlic and stir 30 seconds, stopping before it darkens.
4. Build sauce. Pour in broth and scrape up browned bits with a wooden spoon. Stir in cream and bring it to a gentle simmer. Cook uncovered 4 to 6 minutes, stirring occasionally, until smaller bubbles form and sauce lightly coats a spoon.
5. Finish chicken. Lower heat and stir in Parmesan until smooth. Return chicken and juices. Simmer gently 4 to 6 minutes, turning once, until chicken reaches 165°F in the thickest part and the sauce coats the back of a spoon.
6. Wilt spinach. Fold in spinach in batches until green and just wilted. Remove skillet from heat, rest 2 minutes, then taste and adjust seasoning. Divide chicken, mushrooms, spinach, and sauce among four bowls.

Notes

• Use a 12-inch skillet so mushrooms can release moisture and brown instead of steam; sear chicken in a single layer for the same reason.
• If sauce thickens too far, stir in broth one tablespoon at a time. If thin, simmer uncovered before adding spinach.
• Chicken breast works with thin cutlets, but shorten the final simmer and remove it once the thickest part reaches 165°F.

Nutrition Facts