One Skillet Creamed Spinach Chicken {Whole30, Keto}

This one pot creamed spinach chicken is paleo, Whole30 friendly and dairy free but you’d never guess! Juicy seasoned chicken is cooked in one skillet with a creamy, “cheesy” sauce and spinach that’s easy and great for weeknights! The leftovers are perfect for lunch the next day too.

I have a new quick easy dinner recipe for you here that you’re going to love!

I’m assuming if you stumbled on this recipe that you’re already a fan of spinach like I am.

In fact as a kid, spinach was my number one veggie.  But of course there was a caveat – it had to be with cheese!  Like spinach pie (how I LOVE spinach pie!)

I’d been wanting to create a creamed spinach recipe but personally, I think it’s better to add some protein and call it a full meal!

I decided on my favorite, go-to boneless skinless chicken thighs because they have loads of flavor and are so juicy, they’re the perfect compliment to the creamy spinach sauce!

Let’s get into all the recipe details.

What You Need to Make this Creamed Spinach Chicken

Like with my spinach artichoke pasta, I decided to use Kite Hill Cream Cheese here to get a thick and creamy sauce.

Kite hill cream cheese is almond milk based and paleo + Whole30 friendly.  I usually buy mine at Whole Foods but they also carry it at many grocery stores as well as Target now.

Here’s everything you’ll need to prepare the recipe:

• boneless, skinless chicken thighs 
• Sea salt and black pepper
• garlic and onion powder
• smoked paprika
• dried thyme
• olive oil or ghee
• fresh onion and garlic
• 8 oz container almond milk cream cheese (Kite Hill)
• chicken bone broth
• fresh lemon juice
• dijon mustard
• nutritional yeast, optional, for cheesy flavor
• baby spinach 

How to Make This One-Skillet Creamed Spinach Chicken

Season the chicken thighs on both sides with salt and pepper and all the spices, then heat large skillet.

Cook the chicken about 7 minutes per side, or until the outside is nicely browned and inside is cooked through.  Remove the chicken to a plate and set aside and wipe the skillet of any burnt pieces.

Lower the heat a bit and add the remaining oil, then cook onions and garlic until fragrant.  Add in the cream cheese, broth, lemon juice and mustard, plus the nutritional yeast, if you’re using it. Whisk well to combine as you cook for 60 seconds.

Stir in the spinach and cook just until it wilts, then season with salt and pepper to taste. 

Return the cooked chicken back to the skillet and let simmer for one minute to heat through, then remove from heat and serve immediately.  

What To Serve with This Creamed Spinach Chicken

This chicken is delicious on it’s own or over sautéed cauliflower rice to keep it low carb.

I usually use frozen cauliflower rice, purchased from the store, which cooks really quickly.

Since you have lots of sauce, the cauliflower rice won’t need much seasoning – just salt and pepper and a little garlic powder.

I like to sauté it in ghee or olive oil, for just a minute or two so it doesn’t soften too much.

You can also serve the chicken with roasted potatoes or sweet potatoes if you don’t need to keep it low carb.

I hope you’re ready for a seriously tasty, easy meal that you’ll want to keep in your dinner rotation!

Grab your favorite big skillet and all the ingredients because it’s time to cook – let’s go!

One Skillet Creamed Spinach Chicken {Whole30, Keto}

One Skillet Creamed Spinach Chicken {Whole30, Keto}

This one pot creamed spinach chicken is paleo, Whole30 friendly and dairy free but you’d never guess! Juicy seasoned chicken is cooked in one skillet with a creamy, “cheesy” sauce and spinach that’s easy and great for weeknights! The leftovers are perfect for lunch the next day too.

Author: Michele

Prep Time: 5 minutes

Cook Time: 20 minutes

Course: Dinner

Cuisine: chicken, keto, Paleo

Keyword: chicken, creamy, dairy free, keto, low carb, one-skillet, paleo, spinach, whole30

Servings: 6 servings

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4.62 from 237 votes

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• Sea salt and black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 3 tablespoons olive oil or ghee, divided
• 1/2 medium onion diced
• 4 cloves garlic minced
• 8 oz almond milk cream cheese I used Kite Hill
• 3/4 cup chicken bone broth
• 1 Tablespoon fresh lemon juice
• 1 teaspoon dijon mustard
• 2 Tablespoons nutritional yeast optional, for cheesy flavor
• 8 oz baby spinach
• Sea salt and black pepper to taste

Instructions

1. Season the chicken thighs on both sides with salt and pepper and all the spices.
2. Heat a large skillet over medium heat. Add 1 1/2 tablespoons of the oil or ghee to the skillet, then once hot, add the chicken in a single layer. Cook about 6-7 minutes per side, or until the outside is nicely browned and inside is cooked through. Remove chicken to a plate and set aside and wipe the skillet of any burnt pieces.

3. Lower the heat a bit and add the remaining oil. Add the onions and cook until translucent, then add the garlic and cook another 45-60 seconds. Add in the cream cheese, broth, lemon juice and mustard. Stir in the nutritional yeast if using. Whisk well to combine as you cook for 60 seconds.

4. Stir in the spinach and cook just until it wilts, then season with salt and pepper to taste. Return the cooked chicken back to the skillet and let simmer for one minute to heat through, then remove from heat and serve immediately. This is delicious on it’s own or over sautéed cauliflower rice to keep it low carb!

Nutrition

Calories: 313kcal

Carbohydrates: 7g

Protein: 28g

Fat: 19g

Saturated Fat: 2g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 7g

Trans Fat: 1g

Cholesterol: 108mg

Sodium: 306mg

Potassium: 626mg

Fiber: 4g

Sugar: 2g

Vitamin A: 4544IU

Vitamin C: 16mg

Calcium: 91mg

Iron: 3mg

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Want More One Skillet Chicken Recipes?  Try One of These!

Creamy Tuscan Chicken 

BLT Chicken

Chicken Marsala with Bacon

Smothered Chicken with Gravy and Herbs

Lemon Chicken Piccata 

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