Keto Tuscan Garlic Chicken Thighs

1 min read

Keto Tuscan Garlic Chicken

Makes 4 servings

4 boneless chicken thighs
4 oz cream cheese
2 1/2 cups fresh/frozen spinach
1/4 cup sundried tomatoes; optional
1 tbsp Better Than Bouillon Chicken Seasoning, or 1 bouillon cube
1/4 cup parmesan reggiano cheese grated
3 garlic cloves chopped, or 2 tbsp minced garlic
1tbsp olive oil
1 cup chicken broth
1 cup milk; I used unsweetened almond milk
2 tbsp heavy whipping cream
2 tsp Italian seasoning; I use Flavor god
1 tsp xanthan gum for strict keto If your sauce isn't thick enough add an additional tsp with an additional tsp of water
1 tsp water
salt and pepper to taste
chopped onions; optional for taste
parsley; optional for garnish

Rinse the chicken and pat dry.
Pour the olive oil into the Instant Pot.
Season the chicken with 1 tsp of the Italian Seasoning, salt and pepper.
Place the Instant Pot on the Saute function. Brown both sides of the chicken for 2-3 minutes on each side.
Add the chicken broth, milk, Better Than Bouillon and remaining Italian Seasoning to the pot.
Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
When the pot indicates it has finished, quick release the steam.
Open the pot and remove the chicken.
Add the sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot. (and any optional ingredients) Place the Instant Pot on the saute function.
Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.
Combine the xanthan and water in a small bowl. Stir. Add it to the pot. This will thicken up the cream sauce. If your sauce isn't thick enough add an additional tsp with an additional tsp of water. Allow the sauce to continue to cook until it has reached your desired thickness. Stir repeatedly to ensure the sauce does not burn.
Either add the chicken back to the pot with the cream sauce or place the chicken in a serving dish and drizzle the sauce throughout.
Top with parsley.

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