CREAMY BACON SPINACH FETA CHICKEN SKILLET #ketodiet #lowcarb

A simple keto chicken skillet formula, with a rich bacon, spinach, and feta cream sauce. Serve over zucchini noodles for the ideal low carb supper.

As much as I love increasingly muddled plans, I need to state that I am truly into simple skillet meals nowadays. I love the one skillet approach, particularly on weeknights, on the grounds that there is such a great deal less whine and less tidy up. Which implies more opportunity to appreciate supper without the phantom of a sink brimming with dishes hanging over me. Furthermore, since we're dealing with getting the children to do the dishes, I am certain they value the one skillet dinners as well. So this delectably velvety low carb skillet chicken was a hit on more than one level.

Who realized that getting children to their tasks would be such an errand unto itself? I used to joke to individuals that I had children for the free work, however actually coming to the heart of the matter where they can be genuinely useful takes a lot of work. It requires some investment to figure out how to stack a dishwasher appropriately and not simply heap in the plates harum scarum. Also, hand washing may appear glaringly evident, yet it's most certainly not. You need to give them what to clean and what to wash all the more delicately, what to douse and what can be essentially flushed and dried. They are moderately ready to learn right now (we aren't into the defiant adolescent years yet), yet they are consistently in a rush to complete whatever assignment is before them.

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Ingredients

• 6 strips bacon chopped
• 6 boneless skinless chicken thighs
• Salt and pepper
• 1 tbsp butter
• 2 cloves garlic minced
• 5 ounces baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1/2 cup crumbled feta

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crisp. Remove to a paper towel lined plate to drain, reserving the bacon grease in the pan.
2. Season the thighs with salt and pepper and add to the pan, laying them flat if they are folded up. Cook 4 minutes per side, until cooked through. Remove to a plate.
3. Add the butter and let melt. Add the garlic and cook 1 minute, until fragrant. Add the spinach and sauté until wilted, 2 or 3 minutes.
4. Stir in the heavy cream and the parmesan and cook until thickened, about 3 minutes. Add the bacon back into the sauce and stir to combine. Add the chicken back into the pan and toss to coat. Sprinkle the pan with crumbled feta.
5. Serve over cauliflower rice or zucchini noodles.

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