One pot chicken thighs and creamed spinach dip - Keto

This recipe is OMG to die for. I made it last night and I can’t wait to warm up some leftovers again for dinner. The frying of the chicken is a little messy so I may try it in the air fryer next time but I love the crispiness of the chicken in the pan. The creamy spinach (aka spinach dip) is so delicious I could just eat that as a dip with crackers or tortilla chips. This is hands down one of my favorite recipes I’ve made this year. The picture doesn't do it justice at all. 

INGREDIENTS

2 tablespoons oil

Seasonings: salt, pepper, paprika, garlic and onion powder

5-6 bone in, skin on chicken thighs

8 ounce package cream cheese

1/2 cup mayonnaise

1/2 cup sour cream

2 large handfuls of fresh spinach

1/2 cup shredded parmesan cheese

1/2 cup shredded asiago cheese

1 can mild Rotel

 

DIRECTIONS

Add oil to a large skillet over medium-high heat. Season both sides of the chicken thighs with salt, pepper, paprika, garlic and onion powder.  Add the chicken thighs to the skillet skin side down, and cover with a splatter guard, if desired.

When the chicken skin is crispy and releases from the pan (about 15 minutes), flip them to the other side. Let cook until an internal temperature thermometer reads 165F.  Remove from pan onto a plate and set aside.  Pour out any grease that is left in the pan.

In the same skillet add the cream cheese, mayonnaise, sour cream, and stir to combine. Add the spinach. Once this mixture is getting melty, add the can of rotel and parmesan/asiago cheese blend. Stir until creamy. 

Notes:

The original recipe called for 12 oz frozen chopped spinach, but I used fresh baby spinach. It also said 1 cup of parmesan, but I mixed it up with the asiago. If you’re not a chicken on the bone person use chicken breasts or tenderloin strips. You won’t have the crisp skin but it will still be a magical combination.

Ranch Cheddar Chicken Thighs

Ingredients:

1/2 cup mayonnaise

1/2 cup shredded sharp cheddar cheese

1 package Ranch Seasoning Mix (I didn’t have a packet of dry so I used 3 oz of ranch dressing)

1 Tbsp. minced garlic

6 chicken thighs (skin removed)

Salt and pepper, to taste

8 Ritz crackers, crushed (or panko breadcrumps)

2 tablespoons chopped fresh parsley leaves (optional)

Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

In a small bowl, whisk together mayonnaise, cheese, Ranch Seasoning and garlic.

Season chicken thighs with salt and pepper, to taste. Place chicken in a single layer onto the prepared baking dish and top with mayonnaise mixture. Sprinkle with crackers.

Place into oven and cook until completely cooked through and golden brown on top, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

My chicken took a little longer than 30 minutes.  I liked the combination of flavors. You could still taste the ranch even though I used liquid instead of a ranch packet.