Pan-Fried Chicken with Creamed Spinach
The best dishes use great ingredients and are easy to cook. This keto-friendly pan-fried chicken with creamed spinach recipe is no exception. You’ll start by preparing, seasoning, and then frying the chicken breast in a large skillet.
- 16 ounce boneless, skinless chicken breast
- salt and pepper (to taste)
- 2 teaspoon italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1/4 medium yellow onion (finely chopped)
- 6 ounce spinach
- salt and pepper (to taste)
- 2 ounce cream cheese
- 4 tablespoon heavy cream
- 1/2 teaspoon garlic powder
- Gather and prep all ingredients. Wash, trim, and dry spinach. If your chicken breasts are more than 3/4 inch thick, slice lengthwise to reduce thickness. Season chicken breast with Italian seasoning, onion powder, garlic powder, and salt and pepper to taste.
- In a pan over medium-high heat, add olive oil. Once hot, add chicken breast into the pan and cook until browned, about 3 minutes on each side. Once cooked, remove from pan and set aside in foil.
- Start on the creamed spinach. Add olive oil and onion to the pan. Saute onion until translucent, about 2 minutes. Add spinach to the pan and season with salt and pepper to taste.
- Once the spinach is tender, add in the cream cheese, heavy cream, and garlic powder. Stir vigorously until ingredients are smoothly incorporated and sauce is thickened.
- Plate chicken with creamed spinach. Enjoy!
Adding cream cheese to the spinach gives it a beautiful creamy texture. Once both components are cooked, it’s time to serve. You can serve the dish with or without garnish or grated cheese—the choice is yours. Regardless of how you serve it, this dish will taste delicious!
This recipe is highly versatile. It would make an excellent lunch or dinner as you can prepare it quickly and you only need a few ingredients. It would also make a perfect dish to serve the next time you host a dinner party. Who wouldn’t like crispy fried chicken in a creamy spinach sauce?
If you’re looking for a satisfying, easy-to-cook, keto-friendly chicken dish, look no further than this fantastic pan-fried chicken with creamed spinach meal. Try it next time you have some chicken breast and spinach on hand. Everybody will love it. You can be sure of that!
Yields 2 servings of Pan-Fried Chicken with Creamed Spinach.
16 ounces boneless, skinless chicken breast
2 teaspoons italian seasoning
6 ounces spinach
2 ounces cream cheese
4 tablespoons heavy cream
The Execution
1. Gather and prep all ingredients. Wash, trim, and dry spinach. If your chicken breasts are more than 3/4 inch thick, slice lengthwise to reduce thickness. Season chicken breast with Italian seasoning, onion powder, garlic powder, and salt and pepper to taste.
2. In a pan over medium-high heat, add olive oil. Once hot, add chicken breast into the pan and cook until browned, about 3 minutes on each side. Once cooked, remove from pan and set aside in foil.
3. Start on the creamed spinach. Add olive oil and onion to the pan. Saute onion until translucent, about 2 minutes. Add spinach to the pan and season with salt and pepper to taste.
4. Once the spinach is tender, add in the cream cheese, heavy cream, and garlic powder. Stir vigorously until ingredients are smoothly incorporated and sauce is thickened.
5. Plate chicken with creamed spinach. Enjoy!
This makes a total of 2 servings of Pan-Fried Chicken with Creamed Spinach. Each serving comes out to be 726 calories, 42.4g fats, 5.8g net carbs, and 76g protein.
Pan-Fried Chicken with Creamed Spinach
726 calories, 42.4g fats, 5.8g net carbs, and 76g protein.
