Whenever I need an easy meal, I grab my favorite large skillet. Because I have any number of keto dinner recipes that are simple, straightforward, and utilize a single pan. And I love knowing I can get dinner on the table in 30 minutes or less, with minimal clean up at the end.
My family’s favorites include Keto Stuffed Pepper Skillet and Cauliflower Fried Rice with Shrimp. And my late husband absolutely adored this Spinach Feta Chicken. He could have eaten the entire pan on his own!
Really, how can you go wrong with pan seared chicken thighs in a creamy bacon and spinach sauce? The addition of feta was inspired, if I do say so myself. That tangy cheese hits just the right note in this easy skillet recipe.
Served over some zucchini noodles or a little cauliflower rice, it makes a satisfying low carb meal.
What readers are saying…
“The dish was AMAZING! My whole house consumed the entire pan! Easy and very delicious! Highly recommend it!” — Josh
Why You Will Love This Recipe
- Quick and Easy: This one pan meal is ready in 30 minutes, start to finish!
- Basic ingredients: Nothing fancy here, you can find everything you need at your regular grocery store.
- Full of flavor: The combination of garlic, feta, bacon and parmesan makes this recipe shine.
- High protein: 33 grams of high quality protein in every serving.
- Low carb and gluten-free: With only 3 grams of carbs per serving, this is a satisfying low carb meal!
Ingredient Notes
- Boneless skinless chicken thighs: You can use boneless chicken breasts, but they are quite large and take longer to cook through. I recommend cutting them in into thinner cutlets by slicing through the middle.
- Bacon: I like to chop my bacon up before cooking, as it crisps up more evenly.
- Garlic: Fresh garlic will give this dish the best flavor.
- Heavy whipping cream: This gives the sauce its rich, creaminess.
- Spinach: I used fresh baby spinach, but you can also use frozen. Thaw it first and squeeze out the excess water before sautéing.
- Finely grated parmesan: I highly recommend a good Parmigiano Reggiano for the creamy sauce.
- Feta: Any brand or style of feta will work, but better quality will give you better flavor.
- Kitchen staples: Butter, salt, and pepper
How to Make Spinach Feta Chicken
- Cook the bacon: Cook the chopped bacon until crisp. Remove to a paper towel lined plate to drain, reserving some of the grease in the pan.
- Brown the chicken: Season the chicken with salt and pepper and add to the pan. Brown each side until cooked through. Transfer to a plate.
- Sauté the spinach: Melt the butter then cook the garlic until fragrant. Add the spinach and sauté until wilted.
- Make the sauce: Stir in the heavy cream and the parmesan and cook until thickened. Add the bacon back into the sauce and stir to combine.
- Assemble: Add the chicken back into the pan and toss to coat. Sprinkle the pan with crumbled feta.
- Serve and enjoy!
Tips for Success
I like to chop the bacon prior to cooking it, as I find it crisps up more evenly. You can remove most of the grease after cooking, but leave one tablespoon for browning the chicken.
The chicken thighs will cook through faster and more evenly if you unfold them after removing the packaging.
There is no need for added thickeners in this recipe. The cream will reduce on its own, and the parmesan will help it thicken.
More Keto Chicken Recipes to Love!
Spinach Feta Chicken Recipe
Ingredients
- 6 strips bacon, chopped
- 6 medium (678 g) chicken thighs, boneless, skinless
- Salt and pepper
- 1 tbsp (14.2 g) butter
- 2 cloves garlic, minced
- 5 ounces (141.75 g) baby spinach
- 3/4 cup (177.44 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan
- 1/2 cup (75 g) crumbled feta
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crisp. Remove to a paper towel lined plate to drain, reserving 1 tablespoon the bacon grease in the pan.
- Season the thighs with salt and pepper and add to the pan, laying them flat if they are folded up. Cook 4 minutes per side, until cooked through. Remove to a plate.
- Add the butter and let melt. Add the garlic and cook 1 minute, until fragrant. Add the spinach and sauté until wilted, 2 or 3 minutes.
- Stir in the heavy cream and the parmesan and cook until thickened, about 3 minutes. Add the bacon back into the sauce and stir to combine.
- Add the chicken back into the pan and toss to coat. Sprinkle the pan with crumbled feta.
- Serve over cauliflower rice or zucchini noodles.
Notes
Nutrition
Frequently Asked Questions
Crumbled feta cheese is a delicious addition to any chicken dish. It adds a uniquely Mediterranean tanginess to recipes like Greek Chicken Salad or Easy Souvlaki Chicken. You can add it right into the recipe or serve it on the side.
Store the leftovers in a covered container for up to 5 days. Then gently re-warm it in the oven or the microwave. I don’t recommend freezing this as the sauce might not be smooth and creamy when thawed.
This keto chicken recipe has 2.9 of carbs and 0.5 of fiber per serving. That comes to 2.4g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Another quick and easy recipe that takes such a short time to plate and have on the table. Very tasty and a great way to use up some extra spinach before it spoils. I diced up chicken breast in place of the thighs..
Absolutely delicious! Very easy to follow recipe-I will definitely be making this again soon 😀
My husband repeated his praise several times so I will definitely be making this one again! he didn’t even complain about the feta cheese.
I am so glad to hear it!
And again – another winner! Only difference was I’m in a major fridge/freezer/pantry clear out before shopping again. I had leftover chicken and a bag of fresh spinach to use up so I of course popped onto ADIDAF and on the front page was this recipe. Perfect! I did have to sub some goat cheese for the feta (out of right now) which created a delightfully different dish because there were some chopped blueberries in the cheese. It turned out great and had a pretty light purple hue….just in time for Easter!
Interesting take! 🙂
This looks so AWESOME and I’m going to make it this week. Thanks for all the hard work you put into your recipes. I have a side question. I’ve been researching changing out my All Clad non-stick skillet (which I love), to something that is safer and more environment friendly, which doesn’t have “forever chemicals”. Can you shed some light on the brand shown in the picture you used to make this recipe? I appreciate your honest assessment/review. Thanks again.
I really love the Our Place pans like this: https://amzn.to/4c31DXP. I have several in different sizes. Caraway makes nice ones as well: https://amzn.to/4bY7ijf
Thanks so much !!!!
This is an excellent tasty supper. I save chicken from other meals and refresh it in some spice and a dash of oil in my pan before assembling the recipe.
Excellent!
Well already now… I just happen to have all these ingredients but the spinach…. Adding to my grocery list now! Looks yummy
This was a great recipe – The only thing I did different was cook the chicken thighs in an air fryer first and then transferred it to the pan to save some time. There was plenty of sauce from the bacon fat, cheese and cream. – I’ll make this again.
Easy to make and my family loved it! Win, win!!
This chicken dish was delicious. I felt like I was eating a expensive restaurant dish. This will be another recipe from alldayidreamaboutfoods creations that will on our families favorite dinners menu.
looks yummy will try soon!
i would love to by your books but i live in france Don’t want them in French just want your books
Hi Dawn, I wish I could advise more on this subject but once it goes across borders, my publisher no longer knows who distributes it. You can still order via Amazon, and I think a number of international readers use something called Booktopia.
This is an amazing recipe – we both loved it. The only problem I have with it is that it took me an hour to get it made. Well, there was another one, too – the floor I mopped today ended up covered in grease. Maybe I should use a saute pan next time instead of a skillet. I did dump the bacon/chicken fat after cooking the chicken, because there was still a ton of it. For reasons I can’t figure out, I have difficulty getting chicken thighs cooked through. That’s a good part of what took me so long to make this. I love that I can read your recipes and know that we will enjoy them. This one’s a definite keeper even if I don’t make it frequently.
The whole family loved this! I did a combination of breasts and thighs so everyone could have their favorite. I ate mine over Miracle Noodles.