Keto Chicken Thighs with Creamed Spinach

In a large skillet over medium-high heat, add oil. Season both sides of the chicken thighs with salt and pepper.

Add chicken thighs to the skillet skin side down and cover with a splatter guard, if desired. When chicken skin is crispy and releases from the pan, flip to the other side. Let cook until internal temperature reads 165ºF. Remove from pan onto a plate and set aside. Pour out any grease that is left in the pan.

In the same skillet over medium heat, add cream cheese, mayonnaise, sour cream, and stir to combine. Add spinach and stir until thawed.

Finally, add Rotel and Parmesan and stir until Parmesan is melted. Season with salt and pepper to taste.

You can add the chicken back to the skillet with the creamed spinach, or you serve the chicken on plates with a big spoonful of the creamy spinach.

Notes:
• Nutrition for 1/10 of the sauce: 368 cal, 28.9g fat, 7.3 carbs, .8g fiber, 17.1g protein.
• If you want to re-heat the chicken leftovers, add the chicken back to a skillet, skin side down to get the skin nice and crispy again.
• The creamy spinach (aka spinach dip) can be eaten as is, or served with low carb crackers or on low carb toast!