Pan-Roasted Chicken Thighs with Creamy Spinach and Mushroom

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-roasted to golden perfection served with a rich, creamy low-carb spinach and mushroom sauce. This Mediterranean-inspired keto recipe (low carb), ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 25 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken thighs skin-side down in the skillet and cook without moving for 7-8 minutes until the skin is crispy and golden brown.
  4. Step 4: Flip the chicken thighs and cook for another 6-7 minutes until internal temperature reaches 165°F; remove chicken from skillet and set aside.
  5. Step 5: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet.
  6. Step 6: Add 8 oz sliced cremini mushrooms and sauté for 5 minutes until browned and tender.
  7. Step 7: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
  8. Step 8: Add 4 cups roughly chopped fresh spinach and cook until wilted, about 2 minutes.
  9. Step 9: Pour in 1/2 cup heavy cream and bring to a gentle simmer; cook for 3-4 minutes until the sauce thickens slightly.
  10. Step 10: Stir in 1/4 cup grated parmesan cheese and season sauce with additional salt and pepper if needed.
  11. Step 11: Return chicken thighs to the skillet, spoon sauce over them, and cook for another 2 minutes to blend flavors before serving.

Frequently asked questions

How long does Pan-Roasted Chicken Thighs with Creamy Spinach and Mushroom take to make?

Total time is about 35 minutes (10 min prep + 25 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 Pan-Roasted Chicken Thighs with Creamy Spinach and Mushroom?

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 salt from drying out.

Can I substitute ingredients in Pan-Roasted Chicken Thighs with Creamy Spinach and Mushroom?

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 Pan-Roasted Chicken Thighs with Creamy Spinach and Mushroom 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 Pan-Roasted Chicken Thighs with Creamy Spinach and Mushroom 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.

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