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Parmesan-Crusted Chicken Thighs with Garlic Spinach

Parmesan-Crusted Chicken Thighs with Garlic Spinach

Dinner
Prep Time
25min
Cook Time
45min
Servings
4
Calories
557
Chef's Note

For the crispiest parmesan crust, make sure to pat the chicken thighs completely dry before seasoning. The combination of almond flour and parmesan creates a keto-friendly crust that gets wonderfully golden in the oven. The psyllium husk and chia seeds add significant fiber to this dish while helping to thicken the spinach sauce without adding many carbs. For extra flavor, you can marinate the chicken in olive oil, garlic, and herbs for up to 4 hours before cooking.

Tags
keto
high-fiber
chicken
parmesan
low-carb
gluten-free
high-protein
dinner
Ingredients

  • 8 large thighs (about 3 lbs) bone-in, skin-on chicken thighs

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 teaspoons garlic powder

  • 1 tablespoon Italian seasoning

  • 3 tablespoons olive oil

  • 1 cup parmesan cheese, finely grated

  • 1/2 cup almond flour

  • 16 cups (1 lb) fresh spinach

  • 6 cloves garlic cloves, minced

  • 1/2 teaspoon red pepper flakes

  • 1 whole lemon

  • 3 tablespoons butter

  • 1/4 cup heavy cream

  • 1/2 cup chicken broth, low sodium

  • 2 tablespoons psyllium husk powder

  • 2 tablespoons chia seeds

  • 2 medium avocado

Instructions
  • 1

    Preheat your oven to 400°F (200°C) and place a rack in the middle position.

  • 2

    Pat 8 chicken thighs dry with paper towels. Season both sides with 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.

  • 3

    In a shallow dish, combine 1 cup grated parmesan cheese, 1/2 cup almond flour, 1 tablespoon Italian seasoning, and 1 teaspoon garlic powder. Mix well.

  • 4

    Brush each chicken thigh with olive oil, then press into the parmesan mixture, coating both sides and pressing gently to adhere. Place the coated thighs skin-side up on a baking sheet lined with parchment paper.

  • 5

    Drizzle the remaining 1 tablespoon olive oil over the chicken thighs.

  • 6

    Bake for 35-40 minutes until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C).

  • 7

    While the chicken is baking, prepare the garlic spinach. Heat a large skillet over medium heat and add 2 tablespoons butter.

  • 8

    Add 6 minced garlic cloves and 1/2 teaspoon red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant but not browned.

  • 9

    Add 1/2 cup chicken broth to the skillet and bring to a simmer. Stir in 2 tablespoons psyllium husk powder and 2 tablespoons chia seeds. Let simmer for 2 minutes to thicken slightly.

  • 10

    Add 16 cups fresh spinach in batches, stirring until wilted. This will take about 5-7 minutes total.

  • 11

    Pour in 1/4 cup heavy cream and add 1 tablespoon butter. Stir to combine and season with salt and pepper to taste.

  • 12

    Squeeze half a lemon over the spinach and stir to incorporate.

  • 13

    Slice the 2 avocados and arrange on serving plates.

  • 14

    When the chicken is done, let it rest for 5 minutes before serving.

  • 15

    Serve 2 chicken thighs per person with a generous portion of garlic spinach and sliced avocado. Garnish with additional lemon wedges if desired.

Nutrition Information (per serving)
557
Calories
42g
Protein
28g
Carbs
31g
Fat
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