Bacon Cream Chicken Thighs With Wilted Spinach
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Chicken · gluten-free, keto, low-carb, high-protein
688 cal
49g protein
6g carbs
52g fat
per serving · estimated
Ingredients
- 2 lb (about 8) boneless skinless chicken thighs
- 3 slices, chopped thick-cut bacon
- 1/2 cup heavy cream
- 1/4 cup grated parmesan
- 5 oz baby spinach
- 2 cloves, minced garlic
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
Method (tap to check — screen stays awake)
- Cook the chopped bacon in a large skillet over medium heat for 8 minutes, until the fat has rendered and the pieces are crisp. Lift the bacon out with a slotted spoon and leave the fat behind.
- Season the thighs with salt, pepper and smoked paprika. Lay them smooth-side down in the bacon fat and sear 6 minutes without moving, until they release cleanly and are deep golden, then flip and cook 5 minutes more.
- Push the chicken to one side, add the garlic to the bare pan and stir for 30 seconds, just until it smells sweet rather than raw. Pour in the cream, scrape the browned bits off the bottom, and simmer 3 minutes until it coats a spoon.
- Stir in the parmesan, then add the spinach by the handful, folding each one in until it collapses, about 2 minutes total. Return the bacon, spoon the sauce over the thighs and serve straight from the skillet.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.