Description
A quick and healthy dinner featuring creamy chicken and spinach, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1 ½ lbs boneless skinless chicken thighs
- Sea salt and black pepper (to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 3 tablespoons olive oil (or ghee, divided)
- ½ medium onion (diced)
- 4 cloves garlic (minced)
- 8 oz almond milk cream cheese
- ¾ cup chicken bone broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 2 tablespoons nutritional yeast (optional)
- 8 oz baby spinach
- Additional salt and pepper (to taste)
Instructions
- Season the chicken thighs generously on both sides with salt, pepper, and your spices.
- Heat a skillet over medium heat, adding 1 ½ tablespoons of olive oil or ghee. Cook the chicken for about 6-7 minutes per side until browned and cooked through. Transfer to a plate and set aside.
- Reduce heat, add remaining oil to the pan, and sauté the diced onions until translucent. Add minced garlic and cook for an additional 45-60 seconds.
- Add cream cheese, chicken broth, lemon juice, and dijon mustard to the skillet. If desired, mix in nutritional yeast. Whisk together and cook for another minute.
- Add spinach and stir until wilted. Season to taste with salt and pepper, then return the chicken to the skillet and simmer for a minute to heat through.
Notes
Great served over sautéed cauliflower rice or alongside roasted veggies. Leftovers keep well in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg