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Oven-Baked Keto Chicken Thighs with Creamed Spinach and Mushrooms
Oven-Baked Keto Chicken Thighs with Creamed Spinach and Mushrooms
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Delicious keto chicken dish with creamy spinach, mushrooms, and a crunchy topping. Perfect for a veggie-packed dinner!
Ingredients:
  • 4 slices bacon
  • 6 skinless, boneless chicken thighs
  • salt and ground black pepper to taste
  • 0.5 cup chopped onion
  • 8 ounces fresh mushrooms, chopped
  • 2 pounds frozen chopped spinach - thawed, drained, and squeezed dry
  • 3 tablespoons ghee, plus more for greasing
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®), softened
  • 1 cup grated Parmesan cheese, divided
  • 0.5 cup sliced almonds
  • 0.5 cup crushed pork rinds
Instructions:
  • Cook the bacon in a large skillet over medium-high heat until evenly browned, turning occasionally, about 10 minutes. Place the cooked bacon on paper towels to drain and crumble once cooled. Keep the bacon drippings for later use.
  • Heat your oven to a toasty 400 degrees F (200 degrees C) and grease a 9x13-inch baking dish.
  • Dry the chicken thighs thoroughly and generously season them with salt and pepper.
  • In a large skillet over medium heat, sizzle the bacon drippings then sauté onions and mushrooms until mushrooms are soft and onions are translucent, about 7 to 8 minutes. Transfer vegetables to a big mixing bowl and combine with dry spinach. Keep aside.
  • Wipe the skillet clean, then melt ghee over medium heat. Add chicken thighs and brown each side lightly, about 3 to 4 minutes per side. The chicken will still be pink in the middle. Remove chicken from skillet and set aside.
  • In a small bowl, whisk together chicken broth, cream, softened garlic and herb cheese spread, and 1/2 cup grated Parmesan cheese until well combined. Pour this flavorful mixture over the veggies in the mixing bowl and mix everything together. Season with salt and pepper. Transfer the vegetable mix to the skillet, place the browned chicken thighs on top, and then sprinkle with crumbled bacon, sliced almonds, ground pork rinds, and the remaining 1/2 cup Parmesan cheese.
  • Roast in the oven until chicken thighs are cooked through and spinach is bubbly, approximately 30 minutes. Check with a thermometer for a temperature of 165°F (74°C) near the bone. Let it rest for 10 minutes before serving.

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