Low Carb Braised Chicken
Discover the ultimate comfort food with this Low Carb Braised Chicken recipe—an elegant yet easy-to-make dish bursting with rich, savory flavors. Perfect for weeknight dinners or special occasions, this recipe features tender, golden-browned chicken thighs simmered in a creamy Dijon mustard and herb-infused sauce. Packed with nutrient-rich zucchini and wilted baby spinach, it’s a wholesome, low-carb meal that’s as nutritious as it is satisfying. With just 15 minutes of prep and a one-pan cooking method, this recipe balances convenience with gourmet flair. Serve it in shallow bowls to showcase the velvety sauce and vibrant vegetables for a stunning presentation sure to delight your guests.
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Recipe Information
Ingredients
- 8 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large, chopped onion
- 4 minced garlic cloves
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 2 tablespoons dijon mustard
- 1 teaspoon dried thyme
- 1 sprig fresh rosemary
- 2 medium, sliced zucchini
- 2 cups baby spinach
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large skillet or Dutch oven, heat olive oil over medium-high heat.
Add the chicken thighs to the skillet and sear them until both sides are golden brown, about 4-5 minutes on each side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for about 3 minutes until translucent.
Stir in the minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream, Dijon mustard, and dried thyme, mixing thoroughly.
Return the chicken thighs to the skillet along with the sprig of rosemary.
Lower the heat to a gentle simmer, cover the skillet partially, and cook for 20 minutes.
Add sliced zucchini to the skillet, making sure they are submerged in the sauce. Cook for an additional 5 minutes until the zucchini is tender.
Stir in the baby spinach and cook for another 2-3 minutes until wilted.
Remove the rosemary sprig before serving.
Serve the braised chicken with the vegetables and sauce in shallow bowls, and enjoy your meal!
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 8409 mg | 366% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 37.5 g | ||
| Protein | 222.1 g | 444% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3490 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
