Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs boneless skinless chicken thighs
  • Sea salt and black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 3 tablespoons olive oil (or ghee, divided)
  • 1/2 medium onion (diced)
  • 4 cloves garlic (minced)
  • 8 oz almond milk cream cheese (I used Kite Hill )
  • 3/4 cup chicken bone broth
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • 2 Tablespoons nutritional yeast (optional, for cheesy flavor)
  • 8 oz baby spinach
  • Sea salt and black pepper (to taste)

Instruction

  • Season the chicken thighs on both sides with salt and pepper and all the spices.
  • Heat a large skillet over medium heat. Add 1 1/2 tablespoons of the oil or ghee to the skillet, then once hot, add the chicken in a single layer. Cook about 6-7 minutes per side, or until the outside is nicely browned and inside is cooked through. Remove chicken to a plate and set aside and wipe the skillet of any burnt pieces.
  • Lower the heat a bit and add the remaining oil. Add the onions and cook until translucent, then add the garlic and cook another 45-60 seconds. Add in the cream cheese, broth, lemon juice and mustard. Stir in the nutritional yeast if using. Whisk well to combine as you cook for 60 seconds.
  • Stir in the spinach and cook just until it wilts, then season with salt and pepper to taste. Return the cooked chicken back to the skillet and let simmer for one minute to heat through, then remove from heat and serve immediately. This is delicious on it’s own or over sautéed cauliflower rice to keep it low carb!