Keto Best Chicken Skillet Dinner
Feeding a family? This Keto chicken skillet recipe is perfect for 2-4 people. Just make sure you have a large enough skillet to cook in! Delicious whole and juicy chicken thighs with the skin on are seasoned and brushed with brown mustard. As long as it’s Keto-friendly, you can use any type of mustard you like best. The chicken thighs are cooked until the skin is crispy in your skillet, then surrounded with spinach. The spinach is paired with a buttery sauce made of the drippings in the skillet for a super-savory meal. If you aren’t feeding a family, this also is an excellent recipe to use for meal prepping.
How to Make It
Step 1
Prepare 6-ounce chicken thighs by cutting 1-2 slits through the skin on each piece. This will help keep this skin from shrinking in your skillet later. Rub just ¼ teaspoon of olive oil into each chicken thigh, then season all the thighs with salt, pepper, and garlic powder. If there’s excess skin around the sides of the chicken thighs, tuck it under the bottom of the chicken thigh.
Step 2
Begin heating a cast-iron skillet on high heat on your stove. While that’s heating, spread 1 teaspoon of mustard over each chicken thigh using a marinade brush. When the skillet is thoroughly hot, place the mustard side of the chicken down against the hot metal. Cook the chicken on the side until the skin turns golden brown and the mustard may blacken.
Step 3
Flip the chicken over and cook it on the other side until the flesh turns just golden. Tear the spinach by hand into pieces, then add it all to the skillet on top of the chicken. Cover the skillet with a lid and let the spinach cook down in the steam, reducing the stove heat to medium-low. It shouldn’t take long for the spinach to wilt.
Step 4
Season the spinach with salt. Pour the chicken broth into the bottom of the pan. Make sure the liquid in the bottom of the skillet heats until bubbling, so adjust the heat as necessary. Cut the butter into small pieces, then arrange them over the spinach. While the butter melts, use a pair of tongs or a spoon to gently move the spinach in the skillet to get coated in butter and sauce.
Step 5
Cook the skillet until the sauce in the bottom of the pan turns into a pale-brown, buttery au jus. Make sure the chicken thighs have cooked through as well. You can use the lid to cover the skillet and help the chicken cook further if you need to. Serve a chicken thigh per person, then make up the remainder of the serving weight with cooked spinach and skillet sauce.
Ingredients
- Chicken Broilers Or Fryers Thigh Meat And Skin Raw
12 oz
- Olive Oil
0.5 tsp
- Salt
0.25 tsp
- Black pepper
0.13 tsp
- Garlic powder
0.13 tsp
- Spicy brown mustard
2 tsp
- Spinach
4 oz
- Salt
0.13 tsp
- Chicken broth
1 cup
- Butter
2 tbsp