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Pan-Seared Chicken Thighs with Creamed Spinach and Riced Cauliflower Bake

4 servings · 5 g net carbs

5g Net carbs 42.7g Fat 45.2g Protein 582.4 kcal

5g Net carbs · 42.7g Fat · 45.2g Protein · 582.4 kcal

Pan-Seared Chicken Thighs with Creamed Spinach and Riced Cauliflower Bake

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 40 min  ·  total 1 hr  ·  difficulty hard

Pan-seared and oven-finished chicken thighs sit on a bed of creamed baby spinach and riced cauliflower, flavored with garlic, thyme and grated parmesan cheese. The thighs are seared to render fat and then braised briefly with heavy cream and lemon juice so the pan sauce becomes silky. The cauliflower is pulsed into a rice and folded into the spinach so the casserole keeps a firm, reheatable texture. A final sprinkle of grated parmesan and parsley browns in the oven to form a lightly crisp top while the interior remains creamy.

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Ingredients

  • chicken thighsChicken, Thigh, boneless, skinless, raw
    800 g
  • butterButter, Salted
    40 g
  • butterButter, Salted
    30 g
  • garlicGarlic, Raw
    12 g
  • cauliflowerCauliflower, Raw
    120 g
  • baby spinachSpinach, Baby
    160 g
  • heavy creamCream, Heavy
    80 ml
  • grated parmesan cheeseCheese, Parmesan, dry grated
    50 g
  • grated parmesan cheeseCheese, Parmesan, dry grated
    20 g
  • lemon juiceLemon juice, Raw
    15 ml
  • thyme
    6 g
  • parsley
    8 g
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    3 g

Equipment

  • 12-inch skillet
  • food processor
  • ovenproof baking dish

Method

  1. Preheat the oven to 180°C (350°F). Pulse the cauliflower in a food processor until it resembles rice and set aside.
  2. Season the chicken thighs with salt, black pepper and thyme on all sides.
  3. Heat the skillet over medium-high heat and add one portion of butter. Sear the chicken thighs skin-side down until well browned and the fat renders, then turn to brown the other side. Transfer the thighs to a plate and reserve the pan drippings.
  4. Reduce the heat to medium, add the garlic and cook briefly until fragrant. Add the baby spinach and cook until wilted.
  5. Stir in heavy cream and grated parmesan cheese (sauce portion) off the highest heat and combine until a silky sauce forms. Fold the riced cauliflower into the spinach mixture and finish with lemon juice, tasting and adjusting seasoning as needed.
  6. Return the chicken thighs to the skillet or transfer the mixture to an ovenproof baking dish so the thighs sit on top, then scatter the remaining grated parmesan cheese over everything.
  7. Bake at 180°C (350°F) for 20 minutes, until the chicken is cooked through and the top is lightly browned.
  8. Remove from the oven, let rest briefly, sprinkle with parsley and serve warm.
Preheat the oven to 180°C (350°F). Pulse the cauliflower in a food processor until it resembles rice and set aside.

Tips

Pro tip

  • Pulse the cauliflower in a food processor to an even grain for consistent texture before cooking.
  • Brown the chicken well in the first step so the rendered fat flavors the spinach and sauce.
  • Reheat gently in an oven set to low heat rather than microwaving to preserve sauce texture.

Frequently asked questions

Can I use turkey breast instead of chicken thighs?
Yes, turkey breast can be used, but it is leaner than chicken thighs and will cook faster and dry out more easily. Reduce the oven finish time and consider returning the turkey to the sauce briefly off heat to keep the meat moist.
What can I use instead of grated parmesan cheese?
Pecorino romano works as a substitute; it is sharper and saltier so reduce added salt slightly. The higher salt and tang will change the sauce balance but still produce a creamy finish when melted into heavy cream.
Why is the sauce grainy or separated?
If the sauce becomes grainy, remove the pan from high heat and whisk in a small splash of cold heavy cream while stirring to re-emulsify. Adding grated parmesan off the highest heat and stirring until just melted prevents the cheese from seizing and keeps the sauce smooth.
The chicken is over-browned before the interior is cooked, what should I do?
Lower the skillet heat and finish cooking in the oven rather than continuing on the stovetop so the interior can reach doneness without burning the exterior. Basting the thighs with the pan sauce before the oven finish helps keep them moist.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

5g Net carbs 5% 46% 49%
Net carbs Fat Protein
5 gNet carbs
45.2 gProtein
42.7 gFat
1.8 gFiber
582.4Calories

Electrolytes

Na1123 mgSodium
K959 mgPotassium
Mg99 mgMagnesium

Minerals

Calcium
240 mg
Iron
2.40 mg
Magnesium
99 mg
Phosphorus
520 mg
Potassium
959 mg
Zinc
3.90 mg
Copper
0.163 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

337.8 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Published 5 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.