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Crispy Skin Chicken with Creamy Spinach Sauce

Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: American, Australian Keto
Servings: 2
Calories: 741kcal
Author: Kim Caruk


  • 2 chicken breasts skin on
  • 2 tbsp olive oil
  • 1/2 cup cream
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 cup baby spinach leaves
  • 3 sun-dried tomatoes sliced
  • 1/4 cup parmesan cheese grated
  • 1 slice bacon diced
  • 1/2 cauliflower florets
  • 1/2 bunch broccolini
  • 1 tbsp butter
  • Salt and pepper to taste


  • Heat a frying pan with oil and fry chicken breasts skin down until crispy, flip and cook for another 2-3mins.
  • Place in a baking dish and into a preheated oven at 200C.
  • While chicken is cooking blanch some cauliflower florets and broccolini until just tender, drain.
  • In the same pan that you cooked the chicken sauté bacon and toss through the cauliflower.
  • Add to the baking dish along with the chicken. Season with salt and pepper.
  • Bake until chicken is cooked through and cauliflower is crispy approx 10-15mins depending on the thickness of chicken.
  • Meanwhile, sauté baby spinach and sundried tomatoes, add cream and garlic and onion powder.
  • Simmer until sauce starts to thicken. Add parmesan cheese and season to taste.
  • When chicken is cooked through remove from oven and cover lightly with foil and allow to rest for 5 mins.
  • While chicken is resting, melt butter and toss through the broccolini.
  • Serve your chicken topped with sauce, broccolini and cauliflower on the side.


Calories: 741kcal | Carbohydrates: 12g | Protein: 57g | Fat: 52g | Saturated Fat: 23g | Cholesterol: 250mg | Sodium: 594mg | Potassium: 1455mg | Fiber: 3g | Sugar: 4g | Net Carbs: 9g
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