Keto Creamy Garlic Chicken Thigh Skillet

American skillet cooking shines in this creamy garlic chicken thigh dinner. Bone-in thighs sear until the skin turns deep golden, then finish in a Parmesan-kissed cream sauce for a rich one-pan meal.

Serves 4 · 10 min prep · 28 min cook

Estimate for one serving

• 510 cal
• 36g protein
• 6g carbs
• 39g fat
• 3g fiber

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Ingredients

• 8 pieces (about 2.5 lb) bone-in skin-on chicken thighs
• 3 tbsp butter
• 1 tbsp olive oil
• 8, minced garlic cloves
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3 oz cream cheese
• 1/3 cup grated Parmesan
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp salt
• 3/4 tsp black pepper
• 3 cups fresh spinach
• 1 tsp fresh thyme leaves
• 1 tsp lemon zest

Instructions

1. 1Pat the chicken thighs very dry and season both sides liberally with salt, black pepper, paprika, and Italian seasoning.
2. 2Heat olive oil and one tablespoon of butter in a large cast-iron or heavy skillet over medium-high heat until the butter foams.
3. 3Place thighs skin-side down and sear undisturbed 6 to 8 minutes until the skin is deep golden and crisp.
4. 4Flip and cook another 5 to 6 minutes until nearly cooked through; transfer thighs to a plate.
5. 5Reduce heat to medium, add remaining butter, and sauté the minced garlic 60 seconds until fragrant.
6. 6Pour in chicken broth to deglaze, scraping the fond from the bottom of the pan.
7. 7Add heavy cream and cream cheese, whisking until the cream cheese melts into a smooth sauce.
8. 8Stir in grated Parmesan, fresh thyme, and lemon zest; simmer 2 to 3 minutes until the sauce thickens slightly.
9. 9Return the chicken thighs and any accumulated juices to the skillet, nestling them into the sauce skin-side up.
10. 10Scatter fresh spinach the thighs and cover the skillet for 2 to 3 minutes so the greens wilt.
11. 11Uncover, spoon sauce over the chicken, and simmer another 2 minutes until thighs reach 175°F and the sauce is velvety.
12. 12Serve straight from the skillet with extra sauce spooned over each portion.