Healthy One Skillet Chicken Thighs Recipe With Creamy Spinach Sauce
Pan seared, oven baked skinless, boneless chicken thighs drenched in creamy garlic and spinach sauce. Keto-friendly, low carb, gluten free and ready in just 30 minutes, perfect for weeknight cooking!
- 5 boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 cup heavy cream *see note below
- 2 tsp gluten free flour *see note below
- 1 tsp salt
- 1 tsp pepper
- 2 tsp Italian seasonings
- 2 tbsp unsalted butter
- 2 tsp minced garlic *see note below
- ½ cup chicken broth
- 1 tablespoon white wine vinegar
- 1 bay leaf
- 2 cups spinach
Heavy cream: avoid substituting heavy cream for something with lower fat content (like half and half). White wine vinegar may curdle a lower fat content replacement.
Gluten free flour: I like to use Bob's Red Mill Gluten Free 1-1 Baking Flour. Regular all-purpose flour will also work in this recipe if you don't have a gluten intolerance.
Garlic: mince up 2-3 large cloves or keep a jar of garlic in the refrigerator (I highly recommend doing this, it's so convenient)!
Preheat oven to 400°F.
Place an oven safe skillet on the stovetop and set heat to medium.
Add olive oil to your pan.
Sprinkle chicken thighs with salt and pepper. Sear meat in olive oil for 2 minutes on each side, until browned. Reduce stovetop heat to low, transfer chicken to a plate and set aside.
Mix up your sauce: measure heavy cream, gluten free flour, salt, pepper and Italian seasonings into a small bowl and whisk ingredients together.
Place unsalted butter in skillet, add garlic and sauté for 30 seconds, until aromatic.
Add sauce mixture to the skillet and stir until it begins to thicken. Whisk in your white wine vinegar, broth and bay leaf.
Add spinach to sauce and stir until it cooks down a bit.
Place chicken thighs back in skillet and baste with sauce.
Transfer skillet to the oven and bake for about 20 minutes and then broil on high for 2-3 minutes to get some nice brown color on top.
Use a food thermometer to check that chicken is fully cooked through. Once the internal temperature reaches 165°F, it is done.
Take your skillet out of the oven and remove bay leaf. Allow to cool and enjoy!
Serving: 1/5th of recipe | Calories: 375kcal | Carbohydrates: 7g | Protein: 19g | Fat: 30g | Fiber: 1g