Keto Creamy Spinach Chicken (Print Version)

Tender chicken, mushrooms, and spinach cooked in a creamy, rich sauce.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 ounces cremini or white mushrooms, sliced
07 - 3 cups fresh spinach
08 - 3 cloves garlic, minced

→ Sauce

09 - 1 cup heavy cream
10 - 2 ounces 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

# How to Make It:

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

# Additional Tips::

01 -
  • It's genuinely restaurant-quality but happens entirely in one pan, which means less cleanup guilt.
  • The creamy sauce is rich enough to feel indulgent but keeps you in ketosis, so you're not sacrificing your goals for flavor.
  • It comes together faster than ordering takeout, and tastes infinitely better.
02 -
  • Don't skip drying the chicken—wet chicken steams instead of searing, and you'll miss that golden crust that makes this feel special.
  • Cream cheese lumps are real and they're the worst, so make sure yours is actually softened at room temperature before the cream hits the pan.
  • Low heat during sauce-making is your friend; high heat breaks the cream and creates a grainy, sad sauce instead of the silky dream you're after.
03 -
  • If you're nervous about cream-based sauces breaking, remember that low heat and constant stirring are your insurance policy—panic and impatience break sauces, not these ingredients.
  • Taste the sauce before adding the chicken back in; this is your moment to adjust seasoning or add more cream if you want it silkier.
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