Keto Creamy Spinach Chicken (Printer View)

Tender chicken with sautéed mushrooms and fresh spinach in a creamy, flavorful sauce.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (1.3 lbs)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder

→ Vegetables

05 - 2 tablespoons olive oil
06 - 8 oz cremini or white mushrooms, sliced
07 - 3 cups fresh spinach
08 - 3 cloves garlic, minced

→ Sauce

09 - 1 cup heavy cream
10 - 2 oz cream cheese, softened
11 - 1/3 cup grated Parmesan cheese
12 - 1/4 teaspoon ground nutmeg (optional)
13 - 1/4 teaspoon red pepper flakes (optional)

→ Garnish

14 - Fresh parsley, chopped (optional)

# Method:

01 - Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.
02 - In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts and cook for 5 to 6 minutes per side, until golden and cooked through. Transfer chicken to a plate and cover loosely.
03 - In the same skillet, add the mushrooms. Sauté for 4 to 5 minutes, stirring occasionally, until softened and browned.
04 - Add the minced garlic and cook for 30 seconds until fragrant.
05 - Reduce heat to medium-low. Add the heavy cream, cream cheese, and Parmesan cheese to the skillet, stirring until the cream cheese is melted and the sauce is smooth.
06 - Add nutmeg and red pepper flakes if using. Simmer gently for 2 to 3 minutes to thicken.
07 - Stir in the fresh spinach and cook for 1 to 2 minutes until wilted.
08 - Return the chicken breasts to the skillet, spooning sauce and vegetables over the top. Simmer for another 2 to 3 minutes until heated through.
09 - Garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • One pan, minimal cleanup, and you'll actually have time to breathe after cooking.
  • The cream cheese melts into something silky that tastes restaurant-quality but takes no fancy technique.
  • It fits perfectly into keto or low-carb eating without any sad substitutions or weird aftertaste.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way, and it's the difference between golden-brown edges and pale, rubbery texture.
  • The cream cheese melts best when it's already soft; pull it out of the fridge while you're cooking the mushrooms so it's ready to go.
  • If your sauce breaks or looks grainy, lower the heat immediately and whisk gently—it usually comes back together when you stop rushing it.
03 -
  • Keep the heat moderate throughout—rushing with high heat can make the cream separate, but patience and gentleness always bring it back together smooth and silky.
  • Taste as you go and adjust the seasonings at the end; sometimes the Parmesan needs a bit more salt to shine, or you might want an extra pinch of nutmeg depending on your preference.
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