Keto Chicken Florentine

Keto Chicken Florentine

Serves: 4

4 large chicken thighs, boneless, skinless

2 tsp Italian Seasoning

2 tsp garlic powder

1 tsp salt

1 tsp pepper

2 tbsp olive oil

2 cloves garlic, minced

4 cups fresh spinach

¼ cup sun dried tomatoes

4 oz cream cheese

½ cup heavy cream

¼ cup parmesan

1 cup mozzarella

1.   Preheat oven to 400F.

2.   Rub chicken thighs with a mixture of 1 tsp Italian Seasoning, 1 tsp garlic powder and ½ tsp salt and pepper.

3.   Heat oil in a cast iron skillet until hot. Add seasoned chicken thighs to hot oil and sear on one side 5 minutes. Turn chicken and cook an additional 7 minutes or until internal temperature is 170F. Remove from skillet and set aside.

4.   Reduce heat and add garlic, spinach, sun dried tomatoes and remaining seasonings to the skillet. Cook and stir until spinach has wilted down.

5.   Add cream cheese to skillet and stir until melted and incorporated into the spinach.

6.   Stir in heavy cream and parmesan. Continue simmering and stirring 2-3 min. until slightly thickened.

7.   Return chicken thighs to the skillet and spoon spinach mixture evenly over the top of each thigh. Pile ¼ cup mozzarella onto each thigh.

8.   Place skillet in preheated oven and bake 10-15 minutes until top is beginning to brown.

Nutrition:  582 calories; 48g fat; 159mg cholesterol; 999mg sodium; 594mg potassium; 8g carb; 1g fiber; 3g sugar; 30g protein