creamy garlic & spinach chicken (keto friendly & no dairy)

Again quick and easy one skillet creamy chicken recipe. This kind of simple meals are great for summertime, they don’t need much attention and time. So you can make them quickly and enjoy warm and sunny days, instead of spending hours in hot kitchen. You just pop couple of ingredients on the skillet, simmer for some time and you have delicious dinner ready to be served. Chicken with it’s cooling nature, it’s better for warm summer days, when you need something lighter.

You can serve it with some rice, couscous or quinoa or with crunchy salad if you don’t eat grains. I’ve used frozen spinach, you can defrost it before cooking, or like me, just pop it on the skillet and give it couple minutes to defrost. Of course you can also use fresh spinach leaves, but you’ll need quite a lot of them. I like adding a lot of spinach to this meal, but you can adjust the amount if it’s too much for you. The same with garlic. I love stronger garlicky flavour, but if one teaspoon it’s too much for you, add a bit less. You can use fresh garlic as well, although garlic granules are much faster. I’ve used coconut milk to keep this meal dairy free, but double cream also will make thick and creamy sauce. So just feel free to adjust the recipe to your taste and preferences.

creamy garlic & spinach chicken (keto friendly & no dairy)

INGREDIENTS:

  • 500 g chicken thighs or chicken breasts
  • 400 ml (1 can) coconut milk
  • about 400 g frozen spinach (fresh will be fine but you will need quite a lot)
  • 2 handfuls of chopped leek
  • 1 tsp garlic granules
  • 1 tsp dried parsley
  • good pinch of natural rock salt and coarse pepper
  • 1 tbsp coconut oil

DIRECTIONS

Cut chicken in stripes, heat a large skillet adding 1 tbsp of coconut oil. Fry chicken until slightly golden, stirring occasionally, season with salt and coarse pepper.

Add spinach (you can defrost it earlier or add frozen one, but it will more time to cook) and chopped leek, season with garlic and parsley. Pour over can of coconut milk, and leave to simmer for about 15 minutes. Coconut milk will reduce slightly, giving a nice creamy texture. Add some more salt if needed.

Serve with addition of your choice: rice, salad, couscous or quinoa.

Enjoy!

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