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Creamy Keto Spinach Chicken

This creamy keto spinach chicken is rich, flavorful, and easy to make. Juicy chicken thighs simmer in a cheesy spinach sauce for a comforting, low-carb dinner everyone will love — even non-keto eaters.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs (or chicken breasts)
  • 2 tablespoons olive oil
  • 2 cups baby spinach chopped
  • 3 cloves garlic minced
  • ¾ cup heavy cream
  • 4 oz cream cheese softened
  • ½ cup grated Parmesan cheese
  • ½ teaspoon paprika
  • Salt and black pepper to taste
Optional: red pepper flakes for a little heat
Optional topping: shredded mozzarella for a golden finish

Method
 

Step 1: Prep the Chicken
  1. Pat the chicken dry using paper towels. Season both sides with salt, pepper, and paprika.
Step 2: Sear the Chicken
  1. Heat olive oil in a skillet over medium-high heat. Sear each piece of chicken for 3–4 minutes per side until golden brown. Remove from the pan and set aside.
Step 3: Make the Sauce
  1. In the same pan, sauté minced garlic for about 30 seconds until fragrant.
  2. Add heavy cream and cream cheese, stirring until smooth and creamy.
  3. Mix in the Parmesan cheese until melted, then toss in the chopped spinach. Stir until the spinach wilts and blends into the sauce.
Step 4: Bake It
  1. Preheat your oven to 375°F (190°C). Place the seared chicken in a baking dish.
  2. Pour the creamy spinach mixture over the chicken, spreading it evenly.
  3. Bake for 20–25 minutes or until the chicken is fully cooked and tender.
Step 5: Serve
  1. Spoon the creamy spinach sauce over the chicken before serving. Garnish with more Parmesan if desired.

Notes

  • Fresh spinach works best, but frozen spinach is fine too — just squeeze out all the water.
  • For extra creaminess, stir in a handful of mozzarella before baking.
  • You can swap chicken thighs for breasts if you prefer leaner meat.
  • Leftovers keep well for 2–3 days in the fridge and taste even better reheated.
  • Add a squeeze of lemon before serving for a little brightness.