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5 from 6 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: 30 Minute Dinner, Easy recipe for chicken thighs, Gluten Free, Healthy Quick Dinner, Keto Friendly, Low Carb, Recipe creamy garlic chicken, Skillet chicken thighs recipe, Tasty
Servings: 5
Calories: 375kcal


  • 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

Recipe notes:

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