Herb-Crusted Chicken Thighs with Creamed Spinach
Herb-Crusted Chicken Thighs with Creamed Spinach is the ultimate keto-friendly comfort food. Juicy, bone-in, skin-on chicken thighs are coated with a fragrant herb crust and roasted to crispy perfection, while the creamy spinach provides a decadent, nutrient-packed side. Perfect for a satisfying and wholesome dinner, this dish is a surefire way to end your day on a delicious and hearty note.
Equipment
- Baking Sheet or Roasting Pan Used to roast the chicken thighs evenly in the oven
- Wire Rack (Optional) Helps elevate the chicken on the baking sheet for even cooking and crispy skin
- Large Skillet Needed to prepare the creamed spinach on the stovetop
- Cutting Board For chopping fresh herbs and trimming the chicken thighs if needed
- Chef’s Knife To chop herbs and prep spinach if using fresh leaves
- Small Mixing Bowl To combine herbs, butter, and seasonings for the chicken crust
- Measuring Spoons For precise measurement of seasonings and herbs
- Tongs Useful for flipping or handling chicken during preparation and serving
- Wooden Spoon or Silicone Spatula For stirring and mixing the creamed spinach ingredients in the skillet
- Oven Mitts To safely handle the hot baking sheet or skillet
- Serving Platter or Individual Plates To present the cooked chicken thighs and creamed spinach
Ingredients
Proteins
- 2 lb Chicken Thighs Bone-in and skin-on for maximum flavor
Vegetables
- 1 lb Spinach Fresh baby spinach is ideal; frozen can be used as a backup
Fats and Oils
- 3 tbsp Butter Unsalted, softened
- 2 tbsp Olive Oil For roasting the chicken
Seasonings and Herbs
- 1 tsp Salt Adjust to taste
- 1/2 tsp Black Pepper Freshly ground; adjust to taste
- 1 tsp Garlic Powder For added flavor
- 1 tsp Dried Thyme For a fragrant herb crust
- 1 tsp Dried Rosemary Adds a savory, aromatic touch
Dairy
- 1/2 cup Heavy Cream For the creamed spinach
Instructions
Preparation
- Preheat your oven to 400°F, ensuring it reaches the correct temperature for even roasting.
- Pat 2lb chicken thighs dry with paper towels to help the skin crisp up during cooking.
- In a small mixing bowl, combine 1tsp salt, 1/2tsp black pepper, 1tsp garlic powder, 1tsp dried thyme, and 1tsp dried rosemary, mix thoroughly.
- Rub 2tbsp olive oil evenly over the chicken thighs, then coat them with the herb mixture, pressing it gently onto the skin for full coverage.
Cooking the Chicken
- Place the seasoned chicken thighs on a baking sheet or roasting pan, skin-side up, ensuring they are spaced apart for even cooking.
- Roast the chicken in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F, the skin should be golden and crispy.
- Remove the chicken from the oven and let it rest for 5 minutes before serving, this allows the juices to redistribute for maximum flavor.
Preparing the Creamed Spinach
- While the chicken roasts, heat 3tbsp butter in a large skillet over medium heat until melted and slightly bubbly.
- Add 1lb fresh baby spinach to the skillet in batches, stirring constantly until wilted, this should take about 2-3 minutes.
- Pour 1/2cup heavy cream into the skillet with the spinach, stirring to combine. Reduce the heat to low and let the mixture simmer for 2-3 minutes until thickened and creamy.
- Season the creamed spinach with 1/4tsp salt and 1/4tsp black pepper, adjust to taste.
Serving
- Transfer the rested chicken thighs to a serving platter, arranging them neatly.
- Spoon the creamed spinach alongside the chicken, creating a visually appealing and delicious pairing.
- Serve immediately and enjoy this comforting, keto-friendly dinner!
Notes
Cooking chicken thighs can be intimidating for some, but bone-in, skin-on thighs are incredibly forgiving and deliver unmatched flavor. The key to success? Dry the skin thoroughly before seasoning to help it crisp up beautifully in the oven. Don’t rush the resting time either—this step ensures the juices stay locked in, giving you tender, juicy chicken every time.
Creamed spinach may sound indulgent, but it’s also a nutrient powerhouse! Spinach is packed with iron, calcium, and vitamins A and C, making it a fantastic side dish that balances the rich flavors of the herb-crusted chicken. Using fresh spinach gives the best texture, but frozen spinach is a great backup for busy weeknights.
Pro Tip: If you want to elevate this dish, sprinkle the creamed spinach with a touch of grated Parmesan cheese right before serving. It adds a nutty flavor and an extra layer of creaminess that pairs perfectly with the chicken.
Fun Fact: Did you know spinach was so prized in the 16th century that it was called “the prince of vegetables”? Its popularity has endured for centuries thanks to its versatility and nutrient density. Today, it’s a staple in many cuisines worldwide.
Nutrition
Serving: 250gCalories: 420kcalCarbohydrates: 4gProtein: 31gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 120mgSodium: 550mgPotassium: 640mgFiber: 2gSugar: 1gVitamin A: 1600IUVitamin C: 12mgCalcium: 90mgIron: 3mg
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