Oven-Baked Keto Chicken Thighs with Creamed Spinach and Mushrooms

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken thighs
• Sea salt and freshly ground black pepper, to taste
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/4 cup dry white wine
• 2 cups baby spinach
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat olive oil in an oven-safe skillet over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes per side; set aside.
3. Add onion, garlic and mushrooms to the skillet. Cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
4. Stir in white wine, scraping any browned bits from the bottom of the skillet, and bring to a simmer. Cook until liquid is reduced by half, about 2-3 minutes.
5. Stir in spinach until wilted, about 1-2 minutes.
6. Add heavy cream and Parmesan cheese; season with salt and pepper, to taste. Return chicken to the skillet.
7. Place into oven and bake until chicken is cooked through, reaching an internal temperature of 165 degrees F (74 degrees C), about 18-20 minutes.
8. Serve immediately, garnished with parsley, if desired.

Interesting Facts

• This dish is a great way to use up leftover white wine.
• The mushrooms add an earthy flavor and a meaty texture to the dish.
• The cream sauce adds a rich and creamy flavor to the dish.
• This dish pairs well with a side of roasted vegetables or a simple salad.