I've been trying to keep my weeknight dinners simple, and this has become one of those recipes I make without even thinking about it. It feels rich and comforting, but it still fits my macros. The sauce is great spooned over cauliflower mash or roasted broccoli.

Makes: 4 servings

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 2 tbsp butter
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and black pepper to taste
• 2 cups fresh spinach
• Fresh parsley (optional, for garnish)

Instructions

1. Season the chicken thighs with salt, pepper, paprika, and Italian seasoning.
2. Heat the butter and olive oil in a large skillet over medium-high heat.
3. Cook the chicken for about 5-6 minutes per side until nicely browned and cooked through. Remove and set aside.
4. In the same pan, add the mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.
5. Stir in the minced garlic and cook for about 30 seconds.
6. Pour in the heavy cream and stir in the Parmesan. Let the sauce gently simmer for 3-4 minutes until it thickens.
7. Add the spinach and stir until wilted.
8. Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 2-3 minutes so everything is heated through.
9. Garnish with parsley if using and serve immediately.

Approximate nutrition (per serving):

• Net carbs: ~5g
• Protein: ~34g
• Fat: ~37g

I'd love to hear if anyone has a favorite variation. I'm thinking of adding a little smoked paprika or a handful of chopped sun-dried tomatoes next time, but I'm trying to keep the carbs low.