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prep time
5 min
cook time
27 min
ready time
32 min
Low Carb Chicken Bacon Mushroom Skillet with Romano Creamed Spinach
If you’re looking for a comforting, hot meal, don’t pass up this Keto dinner recipe! It also works well as a meal prepping recipe with tons of savory flavors. A big skillet of juicy chicken thighs, chunky bacon, and saucy mushrooms are bathed in a layered gravy. Each serving can get a full chicken thigh with a few bites of bacon and about a quarter-cup of mushrooms and sauce. If that wasn’t enough, this recipe includes the Carb Manager Romano Creamed Spinach side dish. Pair your meal with a thick, creamy, cheesy heap of creamed spinach. It’s simply seasoned with garlic, pepper, and fresh romano cheese. Add your favorite creamed spinach flavorings to pair the Keto meal to your tastes.
Meal Prepping This Recipe
It’s actually pretty easy to convert this recipe into a Keto meal prep you can enjoy throughout your week. You may make the creamed spinach in large batches. After fully cooling, you can portion and freeze the creamed spinach. This way, you can quickly prepare however much you desire for your meal prepping that week. Simply reheat in a pan over low heat, making sure you stir to avoid burning the spinach. With the side dish out of the way, you can make the chicken bacon mushroom skillet on your meal prepping day. The chicken cooks up quickly, and the sauce thickens up quickly too. Portion the chicken in your meal prep containers and add in your cooked creamed spinach.
Making Creamed Spinach
Creamed spinach is a great side dish that is Keto-friendly and delicious without having to change anything about the traditional way to make it. If you have a family recipe for creamed spinach, feel free to incorporate your favorite flavors. You can add onion powder or a seasoning mix. Just watch out for extra salt, since it is already a salty dish. If you can’t get your hands on romano cheese, parmesan cheese works just as well. You could substitute in some of your favorite white cheeses as well to put your own twist on the Keto creamed spinach.
Jessica L.
Net Carbs
5.7 g
Fiber
2 g
Total Carbs
8.1 g
Protein
40.9 g
Fats
30.7 g
462 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Bacon
3 slice - 6" long
Chicken Dark Meat Thigh Only Enhanced Raw
24 oz
Salt
½ teaspoon
Black Pepper
¼ teaspoon
Onion Powder
¼ teaspoon
Garlic Powder
¼ teaspoon
Thyme, Dried
½ teaspoon
Rosemary, Dried
¼ teaspoon
Spinach
8 ounce
Unsalted Butter
2 tablespoon
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
8 ounce
Paleo Baking Flour by Bob's Red Mill
1 tablespoon
Chicken Broth
½ cup
Unsalted Butter
2 tablespoon
Garlic
2 teaspoon
Cream Cheese
2 ounce
Cream Heavy Whipping
6 tbsp
Black Pepper
¼ teaspoon
Romano Cheese
2 tablespoon, grated
Recipe Steps
steps 6
32 min
Step 1
Cook the bacon to a crisp on your stovetop in a large skillet. Once the bacon has cooled, keep the fat in the skillet and transfer the bacon to a cutting board. Chop the bacon into chunky, bite-sized pieces. Season 6-oz chicken thighs with the salt, pepper, onion powder, garlic powder, thyme, and rosemary. Bring the bacon fat to high heat in the skillet and cook the chicken in the fat. Cook until the seasoning turns dark brown and the chicken lightly browns on the other side. Transfer the par-cooked chicken to the side with your bacon and leave any excess fat in the skillet again.Step 2
While the chicken is cooking, get the spinach started. Bring a large pot of water to a boil. Once boiling, stir in your spinach. Boil the spinach for 2-3 minutes, until the leaves turn bright green. Then, drain the water. Transfer the spinach with a pair of tongs or a slotted spoon to an ice bath. Let the leaves fully cool before continuing the creamed spinach.Step 3
While the spinach is in its ice bath, continue with the chicken skillet. Melt the butter in the skillet with the excess fat over low heat. Toss sliced mushrooms into the butter and cover them with a lid. Cook the mushrooms over low heat for 3-4 minutes until they are al dente and liquid has built up in the skillet. Sprinkle the paleo flour over the mushrooms and stir over the low heat until you see the flour turn golden and the liquid thicken. Stir the broth into the skillet and again stir over low heat until your sauce comes together and thickens.Step 4
Stir the bacon into the skillet and then use a pair of tongs to nestle the chicken thighs into the sauce. Let the sauce simmer as the chicken thighs heat through and the sauce thickens even more. When done, you can set the skillet aside and quickly finish making the creamed spinach.Step 5
Drain the ice bath as much as possible. The spinach will have retained a lot of excess water, but this is okay. Melt the butter with the garlic in a pan over low heat. Use your tongs again to transfer the spinach to the melted butter. Turn the heat up so the spinach gets hot and the excess water begins to evaporate. Slowly stir in the cream cheese until it has melted. Continue simmering until a thickened, pale green sauce comes together.Step 6
Stir in the cream and black pepper. Over low heat, continually stir the creamed spinach until the sauce thickens - about 3 minutes. Take the pan off the heat. Fold in freshly grated romano cheese until it melts. Serve ¼ cup of hot creamed spinach with a chicken thigh and bacon mushroom sauce.
