This easy one pan dinner of creamy lemon chicken thighs is baked in the oven after we get the thighs nice and crispy in the skillet. The creamy lemon sauce with spinach is amazing! I love these easy keto dinner recipes. 2 Net Carbs per serving
Printable recipe: https://jenniferbanz.com/creamy-lemon-chicken-thighs
Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6 Calories: 341kcal
2 Tablespoons avocado oil
6 Bone-in, Skin-on Chicken Thighs
1 Tablespoon Smoked Paprika
Salt and Pepper to taste
1 Tablespoon Butter
3 Cloves Garlic, Minced
4 Ounces Cream Cheese, cut into 1 inch pieces
1/4 Cup Grated Parmesan
1 Lemon, juiced
1 Cup Chicken Broth
1 teaspoon Dried Thyme
1 Cup Frozen chopped spinach
Pre-heat the oven to 400F. Season skin side of the chicken thighs with smoked paprika, salt and pepper.
Heat the avocado oil in a large skillet over medium-high heat. Place each chicken thigh in the skillet skin side down. Season the other side of the chicken with smoked paprika, salt and pepper. Sear both sides of the chicken thighs, about 2-3 minutes per side. Remove the chicken from the pan to a plate and set aside. Drain excess fat from the pan.
Reduce the heat of the skillet to medium and add the butter. Add in the minced garlic, cream cheese, and parmesan. Stir until the cheeses are almost melted and add in the chicken broth, lemon juice, and thyme.
Let the sauce simmer for 5 minutes to let reduce a bit. Stir in the spinach and add the chicken back to the pan.
Place the skillet in the oven and cook until the chicken is cooked through. Use a meat thermometer to check for a temperature of 165F. This should take about 20 minutes.
Serve chicken thighs with spoonfuls of sauce.
Nutrition for 1/6th of recipe: 341 calories / 28g fat / 9g sat fat / 2g carbs / 21g protein
If you do not have a large enough skillet for 6 chicken thighs, you can cook them in batches then transfer everything to a casserole dish before baking in the oven.