Baked Herb-Crusted Chicken Thighs with Creamed Spinach
Oven-baked chicken thighs with a flavorful herb crust served alongside rich and creamy spinach for a satisfying keto dinner. This mediterranean-inspired keto (keto, low carb) ready in about 55 minutes pairs olive oil, dried thyme, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 10 oz fresh spinach, chopped
- 4 oz cream cheese
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- 1 tbsp unsalted butter
- 2 cloves minced garlic
Instructions
- Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub the 4 bone-in, skin-on chicken thighs all over with 2 tbsp olive oil, then coat evenly with the herb mixture.
- Step 2: Place the chicken thighs skin-side up on a baking sheet lined with foil or parchment. Bake for 35-40 minutes until the skin is golden and internal temperature reaches 165°F.
- Step 3: While chicken bakes, melt 1 tbsp unsalted butter in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 4: Add 10 oz chopped fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 3-4 minutes.
- Step 5: Reduce heat to low and stir in 4 oz cream cheese, 1/4 cup heavy cream, and 1/4 cup grated parmesan cheese. Cook, stirring constantly, until the sauce thickens and coats the spinach, about 3 minutes. Season with salt and pepper to taste.
- Step 6: Serve the herb-crusted chicken thighs hot with a generous scoop of creamed spinach on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Herb-Crusted Chicken Thighs with Creamed Spinach take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Herb-Crusted Chicken Thighs with Creamed Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Baked Herb-Crusted Chicken Thighs with Creamed Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Herb-Crusted Chicken Thighs with Creamed Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Herb-Crusted Chicken Thighs with Creamed Spinach keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
