Cheesy Chicken & Spinach Skillet
This keto-friendly Cheesy Chicken & Spinach Skillet is basically a big pan of super flavorful, super easy, cast iron skillet comfort food.
Servings 4
Ingredients
- 2 tablespoon olive oil divided
- 2 tablespoon diced yellow onion
- 4 cloves garlic minced (about 2 tsp)
- 8 oz fresh spinach
- ¼-1/2 teaspoon crushed red pepper optional
- 2 large boneless skinless chicken breasts about 2 lbs of chicken
- ½ tablespoon Italian seasoning
- 1 teaspoon paprika
- Sea salt to taste
- Black pepper to taste
- 4 oz cream cheese softened
- 4 oz shredded mozzarella
Instructions
- Take cream cheese out to soften, then chop the garlic and onion. Shred mozzarella, if not using pre-shredded.
- Preheat oven to 400 degrees.
- Trim the chicken and slice it lengthwise so that you have four thinner pieces, then season on both sides with sea salt, pepper, Italian seasoning, and paprika.
- Heat 1 tablespoon olive oil in a 12″ cast iron skillet over medium heat for about one minute, until shimmering. Add onion and saute for one minute.
- Stir in the spinach, garlic, and optional crushed red pepper and saute for about three minutes, stirring often, until spinach wilts. Remove spinach to a separate bowl.
- Add 1 tablespoon olive oil to the skillet and swirl to coat. Add chicken and brown for three minutes per side over medium heat.
- Turn off the heat under the pan. Spread each piece of chicken with cream cheese (this doesn't have to be perfect -- I cut mine into little chunks to make it easier), then top with sauteed spinach and sprinkle with mozzarella.
- Move skillet into the oven and bake at 400 degrees for 15 minutes, or until chicken is cooked through.
- Broil on high for one minute to brown the cheese.
Notes
It's easiest to flip chicken with tongs, and I generally season it on one side, place it in the pan seasoned side down, then season the other side while the chicken is already in the skillet -- just to make things simpler.