Baked Chicken in Coconut Cream Sauce - Keto Friendly
Recipe and image created by Yaidy Santiago @sweetketolife
Servings: 2
Prep Time: 10 mins
Cook Time: 45 min
Preparation
STEP 1
Preheat the oven to 375°F
STEP 2
Season the chicken with Pereg’s Smoked Paprika, salt, pepper, and olive oil. Place on a parchment or foil lined baking sheet (for easy cleanup.) Cook for 35-40 minutes or until internal temperature reaches 165°F.
STEP 3
In a large skillet on medium heat, place margarine. Once the margarine is warm, add minced garlic and let it cook for 3 minutes.
STEP 4
Then add coconut cream, chicken broth, lemon juice, salt, and Pereg’s Smoked Paprika. Let it simmer for 5 minutes.
STEP 5
Add spinach to the sauce and mix it in. Immediately add baked chicken, skin-side up, to the creamy mixture. Let it cook, without stirring, for 10 minutes. Enjoy!
Ingredients
- Baked Chicken
- 4 chicken thighs
- 2 Tbsp olive oil
- 2 tsp Pereg Smoked Paprika ↗
- ½ tsp Pereg Fine Red Sea Salt ↗
- ½ tsp Pereg Medium Ground Black Pepper ↗
- Creamy Paprika Sauce
- 1 Tbsp margarine
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ cup coconut cream
- 1 tsp fresh lemon juice
- 2 cups fresh spinach
- 1 tsp Pereg Smoked Paprika ↗
- ½ tsp Pereg Fine Red Sea Salt ↗
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