Crispy-skinned chicken thighs finish cooking right in the pan with the creamy spinach, so the whole dinner comes out of one skillet and lands well under 10 grams of net carbs a serving.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 cup grated parmesan
- 4 cups fresh spinach
- 1/4 tsp nutmeg
Instructions
- Season chicken thighs generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear thighs skin-side down 6-7 minutes until golden and crisp. Flip and cook 6-7 minutes more. Remove and set aside.
- Drain most of the fat, leaving about 1 tbsp in the pan. Add garlic and cook 30 seconds.
- Add heavy cream and bring to a gentle simmer. Stir in parmesan until melted.
- Add spinach in batches, stirring until wilted. Season with nutmeg, salt, and pepper.
- Return chicken thighs to the pan, nestling into the sauce, and warm through 2-3 minutes before serving.
Nutrition Facts (per serving)
| Calories | 430 |
| Total fat | 34g |
| Total carbohydrates | 4g |
| Dietary fiber | 1g |
| Net carbs | 3g |
| Protein | 28g |
| Sodium | 420mg |
Why This Is Good for Your Gut
Spinach delivers folate, magnesium, and fiber even folded into a cream sauce, and keeping the carbs this low helps maintain steadier blood sugar, which supports a more balanced gut microbial environment over time. Crisping the chicken skin renders excess fat rather than trapping it, keeping the dish satisfying without excess.
Serve this over cauliflower rice if you want something to soak up the sauce. For another skillet dinner, try our baked chicken thighs with fennel and olives.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
