Everything for this dinner cooks in one skillet. Bite-sized chicken thighs brown in olive oil with garlic powder, onion powder and smoked paprika. Cherry tomatoes and spinach go in next, then heavy cream and Parmesan melted into a sauce, with fresh basil stirred in at the end.
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It serves 4 and is ready in 25 minutes: 10 for prep and 15 at the stove. Each serving has 4 grams of carbohydrates.
What Goes in the Skillet
Amounts are on the recipe card at the bottom.
- Chicken (1 pound boneless, skinless thighs): cut into bite-sized pieces. Thighs are tender and juicy.
- Olive oil (2 tablespoons): for browning the chicken.
- Garlic powder, onion powder and smoked paprika (1 teaspoon each), plus salt and pepper: the seasoning. The smoked paprika gives a warm, smoky flavor.
- Cherry tomatoes (1 cup, halved) and spinach (1 cup): the tomatoes bring sweetness and the spinach wilts into the sauce.
- Heavy cream (½ cup) and Parmesan (½ cup, grated): together they make the creamy sauce.
- Fresh basil (¼ cup, chopped): stirred in off the heat, with more for the top.
Cooking Order
Heat the oil in a large skillet over medium heat. Add the chicken, season it and cook for 5 to 7 minutes, until browned and cooked through. Do not rush the browning, because it builds the flavor of the whole dish.
Stir in the tomatoes and spinach and cook for 2 to 3 minutes, until the spinach wilts. Lower the heat, pour in the cream and stir. Add the Parmesan and keep stirring until it melts and the sauce is creamy. Take the skillet off the heat, stir in the basil and serve hot with a little more basil on top.
Tips
- Thicken the sauce. Let it simmer a little longer after the cream and cheese go in.
- Marinate if you have time. Olive oil, lemon juice and herbs for a few hours before cooking adds flavor.
- Prep ahead. Cut up the vegetables and chicken in advance and store them in the refrigerator.
- Adjust the spices. A pinch of cayenne or Italian herbs works with this sauce.
Ways to Change It
- Spicy: add red pepper flakes or diced jalapeños with the chicken.
- Mushrooms: add sliced mushrooms with the tomatoes.
- Other greens: kale or arugula can replace the spinach.
- Other herbs: thyme or rosemary can replace the basil.
- Other cheeses: crumbled feta or goat cheese adds tang, and a blend of Italian cheeses makes it richer.
- More vegetables: zucchini, bell peppers or asparagus fit the dish.
- Asian-style: use coconut milk instead of cream, add soy sauce or tamari, and toss in bok choy or snap peas.
- Nuts: toasted pine nuts or slivered almonds add crunch just before serving.
What to Serve With It
Garlic butter cauliflower rice soaks up the creamy sauce well. Roasted Brussels sprouts, zucchini noodles, or a green salad with cucumbers and avocado dressed in olive oil and lemon juice also work. For a drink, sparkling water with lemon or unsweetened herbal iced tea are easy choices.
Nutrition per Serving
One serving has about 400 calories, 28 grams of fat, 4 grams of carbohydrates, 0 grams of fiber, 2 grams of sugar and 30 grams of protein.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Boneless, skinless breasts work, but thighs stay juicier. Adjust the cooking time, since breasts may cook faster.
What can replace the heavy cream?
Coconut cream, or unsweetened almond milk mixed with a bit of cream cheese, gives a similar texture.
Can I prepare it in advance?
Yes. Prep the chicken and vegetables ahead and store them in the refrigerator, then follow the steps as usual.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Best Chicken Skillet Dinner: A Deliciously Easy Recipe!
Ingredients
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the chicken pieces to the skillet and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
Stir in the cherry tomatoes and spinach, cooking until the spinach wilts, about 2-3 minutes.
Reduce the heat to low and pour in the heavy cream, stirring to combine.
Add the Parmesan cheese and continue stirring until the cheese is melted and the sauce is creamy.
Remove from heat and stir in the fresh basil.
Serve hot, garnished with additional basil if desired.
Notes
For added flavor, consider marinating the chicken in olive oil, lemon juice, and herbs for a few hours before cooking.
You can substitute the spinach with kale or arugula for a different taste and texture.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 400 calories |
| Sugar Content | 2g |
| Sodium Content | varies |
| Fat Content | 28g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 0g |
| Protein Content | 30g |
| Cholesterol Content | varies |