Ingredients
Scale
- 1.5 lbs Chicken breast or thighs, cut into bite-sized pieces
- 8 oz Full-fat cream cheese, softened
- 1/2 cup Grass-fed butter
- 4 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1 cup Shredded mozzarella cheese
- 1/2 cup Cooked bacon crumbles
- 1 tsp Dried oregano
- 1/2 tsp Smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
- 2 cups Fresh baby spinach
Instructions
- Start by prepping your ingredients to ensure a smooth cooking process. Pat the chicken pieces dry with a paper towel to help them sear better. Season the chicken generously with salt, pepper, and smoked paprika. Soften the cream cheese in a small bowl so it integrates easily into the sauce later. Mince your garlic and chop the parsley. Having everything ready to go will prevent the butter from burning while you scramble for ingredients.
- Place a large skillet over medium-high heat and melt 2 tablespoons of the butter. Add the seasoned chicken pieces in a single layer. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once finished, remove the chicken from the pan and set it aside on a plate. Do not wipe out the pan; those browned bits at the bottom contain incredible flavor for your fat bomb sauce.
- Reduce the heat to medium and add the remaining butter to the same skillet. Stir in the minced garlic and cook for about 1 minute until fragrant. Add the softened cream cheese and heavy cream. Use a whisk to blend them together until a smooth, bubbly sauce forms. Stir in the dried oregano and the fresh baby spinach. Continue stirring until the spinach wilts into the creamy mixture. This sauce provides the healthy fats necessary to keep this meal keto-compliant.
- Add the cooked chicken back into the skillet and toss to coat it thoroughly in the cream sauce. Sprinkle the shredded mozzarella and bacon crumbles over the top. Cover the pan with a lid for 2 minutes to allow the cheese to melt into a gooey layer. Remove from heat and garnish with fresh parsley. Serve immediately or divide into meal prep containers for the week.
- Cook Time: 35 minutes