Baked Herb-Crusted Chicken Thighs with Creamy Spinach

By · Reviewed by AislePrompt Editorial · ·

Juicy baked chicken thighs with a savory herb crust paired with sautéed spinach in a rich cream sauce, perfect for a keto dinner. This mediterranean-inspired keto (keto, low carb) ready in about 50 minutes pairs skin on bone-in chicken thighs, finely chopped fresh rosemary, finely chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 3, 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.

Prep: 10 min Cook: 40 min Serves 3 Mediterranean cuisine 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, mix 1 tbsp finely chopped fresh rosemary, 1 tbsp finely chopped fresh thyme, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Rub 2 tbsp olive oil over 6 bone-in chicken thighs with skin on, then coat evenly with the herb mixture.
  3. Step 3: Place chicken thighs skin-side up on a baking sheet and bake for 35-40 minutes until skin is golden and internal temperature reaches 165°F.
  4. Step 4: While chicken bakes, heat 1 tbsp unsalted butter in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
  5. Step 5: Add 10 oz fresh spinach and cook, stirring, until wilted, about 3 minutes.
  6. Step 6: Pour in 1/2 cup heavy cream and 1/4 cup grated parmesan cheese, stirring until sauce thickens and coats the spinach, about 3-4 minutes.
  7. Step 7: Season spinach cream sauce with salt and pepper to taste and serve alongside baked chicken thighs.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Baked Herb-Crusted Chicken Thighs with Creamy Spinach take to make?

Total time is about 50 minutes (10 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 Creamy 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 finely chopped fresh rosemary from drying out.

Can I substitute ingredients in Baked Herb-Crusted Chicken Thighs with Creamy 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 Creamy Spinach for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Creamy Spinach keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes