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Low Carb, THM S, Cream Cheese and Spinach Chicken Thighs


  • 2 Lb Boneless, Skinless Chicken Thighs
  • 1 T Olive Oil or other fat
  • 1 t Salt
  • 1 t Smoked Paprika
  • 1/2 t Black Pepper
  • 1/2 t Garlic Powder
  • 1 Sm-M Onion, diced
  • 1 T Minced Garlic
  • 4 oz Cream cheese, I used 1/3 less fat
  • 1 plus C Unsweetened Almond Milk
  • 3 C Fresh Spinach, torn and long stems removed


  • Mix the salt, paprika, garlic powder, and pepper together. Sprinkle on both sides of the chicken thighs.
  • Heat a large skillet over medium heat. Add your fat and place thighs in skillet. Turn the chicken thighs every few minutes until they are cooked through.
  • Remove from the skillet. Add the onion. After a few minutes, add the garlic. Stir and cook until onion is soft.
  • Add the cream cheese. Whisk until melted.
  • Add in your almond milk. Add in the amount for the sauce you want. Whisk until well combined.
  • Add spinach.
  • Cook until wilted.
  • Return the thighs back to the skillet. Allow to the chicken to get hot and the sauce thickened up a little bit.
  • Serve over desired base.