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Easy Keto Chicken and Spinach Skillet - A Fast, Flavorful One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 pounds boneless, skinless chicken breasts (thinly sliced or pounded to even thickness; thighs also work)
  • 2 tablespoons olive oil (or avocado oil)
  • 2 tablespoons butter
  • 3–4 cloves garlic, minced
  • 1 teaspoon Italian seasoning (or a mix of oregano, thyme, and basil)
  • 1/2 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth (low-sodium)
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese (freshly grated melts best)
  • 4–5 cups fresh baby spinach (about 5 ounces)
  • 1 tablespoon lemon juice (plus extra wedges for serving)
  • Optional add-ins: red pepper flakes, a handful of sun-dried tomatoes (not oil-packed or well-drained), sliced mushrooms, or cooked bacon crumbles
  • Fresh parsley (for garnish)

Method
 

  1. Prep the chicken: Pat the chicken dry. If thick, butterfly or pound to about 1/2 inch for even cooking. Season both sides with salt, pepper, Italian seasoning, paprika, and onion powder.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.
  3. Build the sauce base: Lower heat to medium. Add butter to the skillet. Stir in garlic and cook 30 seconds until fragrant, scraping up browned bits for extra flavor.
  4. Deglaze and simmer: Pour in chicken broth and simmer 1–2 minutes to reduce slightly. Stir in heavy cream and bring to a gentle simmer. Do not boil hard; keep it soft and steady.
  5. Add cheese and thicken: Whisk in Parmesan until melted and smooth. If you like heat, add a pinch of red pepper flakes. Simmer 2–3 minutes until lightly thickened.
  6. Wilt the spinach: Add spinach in batches, stirring until it shrinks and fits. Cook 1–2 minutes until just wilted but still bright green.
  7. Finish with chicken: Return chicken and any juices to the skillet. Spoon sauce over the top. Simmer 1–2 minutes to warm through and let flavors mingle. Add lemon juice and taste; adjust salt and pepper.
  8. Garnish and serve: Sprinkle with chopped parsley. Serve as-is, or pair with zucchini noodles, cauliflower rice, or a simple green salad.