Name: Creamy Garlic Parmesan Chicken Thighs with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Chicken Thighs (bone-in, skin-on); 2 tbsp Olive Oil; 4 cloves Garlic; 1 cup Heavy Cream; 0.5 cup Chicken Broth; 0.5 cup Grated Parmesan Cheese; 2 cups Fresh Baby Spinach; 1 tsp Italian Seasoning; to taste N/A Salt and Black Pepper

"Succulent pan-seared chicken thighs nestled in a velvety, indulgent parmesan cream sauce infused with roasted garlic and fresh wilted baby spinach. This effortless one-pan wonder delivers restaurant-quality flavors in under 45 minutes, making it a perfect solution for busy evenings."

1 Ingredients

Qty	Item
4 pieces 800 g	Chicken Thighs (bone-in, skin-on)
2 tbsp 30 ml	Olive Oil
4 cloves 20 g	Garlic
1 cup 240 ml	Heavy Cream
0.5 cup 120 ml	Chicken Broth
0.5 cup 50 g	Grated Parmesan Cheese
2 cups 60 g	Fresh Baby Spinach
1 tsp 2 g	Italian Seasoning
to taste N/A 0 g	Salt and Black Pepper

2 Instructions

Season the chicken thighs generously with salt, pepper, and Italian seasoning on both sides.

Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes, then remove chicken from the pan and set aside.

In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan for extra flavor.

Stir in the grated parmesan cheese and let the sauce simmer for 3-5 minutes until it begins to thicken.

Add the fresh spinach to the sauce and stir until wilted, which should take about 1-2 minutes.

Return the chicken thighs to the skillet, spooning the sauce over them. Simmer for an additional 2-3 minutes until the chicken is cooked through (internal temperature of 165°F / 74°C). Serve immediately.

·
For the crispiest skin, pat the chicken thighs completely dry with paper towels before seasoning.
·
If the sauce becomes too thick, whisk in a tablespoon or two of extra chicken broth to reach your desired consistency.
·
Use freshly grated parmesan cheese rather than pre-shredded varieties for a smoother, silkier sauce that melts perfectly.
·
Deglazing the pan is key; those browned bits at the bottom are concentrated flavor.

? Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but keep in mind that chicken breasts cook faster and can dry out more easily. Reduce the searing time to ensure they stay juicy.

Is this recipe keto-friendly?

Absolutely! This recipe is naturally low in carbohydrates and high in healthy fats, making it ideal for a ketogenic diet.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from separating.

What can I serve with this chicken?

It pairs beautifully with pasta, mashed potatoes, or crusty bread. For a low-carb option, serve it over cauliflower rice or zucchini noodles.

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