Creamy Garlic Chicken with Wilted Spinach (Keto)

Instructions

1. 1

   Pat the chicken dry and season both sides with salt, pepper, and paprika. Heat 2 tbsp oil in a large skillet over medium-high heat — the pan should be hot but not smoking.

2. 2

   Add chicken and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F/74°C for breasts). Remove to a plate and tent loosely with foil.

3. 3

   Reduce heat to medium, add butter to the same pan. When it melts, add minced garlic and sauté 30–45 seconds until fragrant — don't let it burn, dear.

4. 4

   Pour in chicken broth and scrape up browned bits from the pan (that’s flavor!). Stir in heavy cream and Dijon mustard if using, bring to a gentle simmer for 2–3 minutes until slightly thickened.

5. 5

   Whisk in Parmesan cheese until the sauce is smooth. Taste and adjust salt/pepper; add a pinch of red pepper flakes if you like a little heat.

6. 6

   Slide the chicken back into the pan, spoon sauce over it, and simmer 1–2 minutes to marry the flavors.

7. 7

   Push chicken to one side, add spinach to the empty side of the pan in batches, tossing until wilted (about 1–2 minutes). Mix spinach into the sauce gently so it warms through.

8. 8

   Finish with a squeeze of lemon juice to brighten everything. Serve immediately, spooning extra sauce and spinach over the chicken.