Keto Creamy Spinach Chicken (Print Version)

Tender chicken and sautéed mushrooms combined with creamy spinach sauce for a flavorful low-carb meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder

→ Vegetables

05 - 2 tablespoons olive oil
06 - 8 oz cremini or white mushrooms, sliced
07 - 3 cups fresh spinach
08 - 3 cloves garlic, minced

→ Sauce

09 - 1 cup heavy cream
10 - 2 oz cream cheese, softened
11 - 1/3 cup grated Parmesan cheese
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon red pepper flakes

→ Garnish

14 - Fresh parsley, chopped

# How to Make It:

01 - Pat chicken breasts dry and season both sides evenly with salt, pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 - In the same skillet, add sliced mushrooms and sauté for 4-5 minutes, stirring occasionally, until softened and browned.
04 - Add minced garlic to the skillet and cook for 30 seconds until fragrant.
05 - Reduce heat to medium-low. Add heavy cream, cream cheese, and Parmesan cheese, stirring constantly until cream cheese melts and sauce becomes smooth.
06 - Stir in nutmeg and red pepper flakes. Simmer gently for 2-3 minutes until sauce thickens slightly.
07 - Add fresh spinach to the skillet and stir for 1-2 minutes until completely wilted.
08 - Return chicken breasts to the skillet, spooning sauce and vegetables over them. Simmer for 2-3 minutes until heated through.
09 - Transfer to serving plates and garnish with fresh chopped parsley. Serve hot.

# Expert Advice:

01 -
  • It tastes indulgent enough for company but simple enough for a busy Tuesday night.
  • Every component cooks in the same skillet, which means minimal cleanup and maximum flavor buildup.
  • The sauce is naturally keto-friendly without tasting like you're missing anything.
02 -
  • The cream cheese needs to be softened or it will clump and seize instead of melting smoothly into the sauce.
  • Cook the spinach last and only until just wilted, or it will turn muddy and lose its fresh character.
03 -
  • If your cream sauce ever looks thin, mix a tablespoon of softened butter with a tablespoon of almond flour to make a paste, stir it in, and simmer for a minute—it'll thicken right up.
  • Brown your chicken in batches if your skillet feels crowded; overcrowding drops the pan temperature and creates steam instead of a golden crust.
Go Back