Low Carb Braised Chicken

Indulge in the comforting flavors of this Low Carb Braised Chicken, a wholesome one-pan dinner that combines tender chicken thighs with a creamy, herbaceous sauce. Seared to golden perfection and slowly simmered with garlic, onions, and fresh rosemary, this recipe is elevated with the rich addition of heavy cream and Dijon mustard. Packed with nutrient-dense veggies like zucchini and baby spinach, it’s a hearty, keto-friendly dish that’s perfect for weeknight dinners or meal prep. Ready in just 50 minutes, this low-carb masterpiece is a stress-free way to bring gourmet vibes to your table without breaking your diet. Serve it straight from the skillet for a rustic presentation that’s as visually appealing as it is delicious!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large, chopped onion
• 4 minced garlic cloves
• 1.5 cups chicken broth
• 0.5 cup heavy cream
• 2 tablespoons dijon mustard
• 1 teaspoon dried thyme
• 1 sprig fresh rosemary
• 2 medium, sliced zucchini
• 2 cups baby spinach

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

In a large skillet or Dutch oven, heat olive oil over medium-high heat.

Step 3

Add the chicken thighs to the skillet and sear them until both sides are golden brown, about 4-5 minutes on each side. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the chopped onion and sauté for about 3 minutes until translucent.

Step 5

Stir in the minced garlic and sauté for another minute until fragrant.

Step 6

Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.

Step 7

Stir in the heavy cream, Dijon mustard, and dried thyme, mixing thoroughly.

Step 8

Return the chicken thighs to the skillet along with the sprig of rosemary.

Step 9

Lower the heat to a gentle simmer, cover the skillet partially, and cook for 20 minutes.

Step 10

Add sliced zucchini to the skillet, making sure they are submerged in the sauce. Cook for an additional 5 minutes until the zucchini is tender.

Step 11

Stir in the baby spinach and cook for another 2-3 minutes until wilted.

Step 12

Remove the rosemary sprig before serving.

Step 13

Serve the braised chicken with the vegetables and sauce in shallow bowls, and enjoy your meal!

Nutrition Facts

Serving size	(2012.0g)

Amount per serving	% Daily Value*
Calories	2675.7

Total Fat 163.6g	0%
Saturated Fat 52.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1120mg	0%
Sodium 8409.1mg	0%
Total Carbohydrate 59.3g	0%
Dietary Fiber 8.8g	0%
Total Sugars 37.5g
Protein 222.1g	0%

Vitamin D 56IU	0%
Calcium 330.5mg	0%
Iron 13.2mg	0%
Potassium 3490.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 34.2%

Carbs: 9.1%