I don’t know about you, but skillet meals have got to be the bees knees when cooking with alot of flavours. That sizzle, the aroma of an incredible delicious thick, creamy sauce coming together is enough to have your family at the dinner table before the meal is even ready to serve

Prep 10  mins | Cook 30 mins  | Serves 4

Recipe By: Elle Georgiou / @the_lchf_lifestyle


  • 6 chicken thighs - bone-in and skin-on
  • 1 tbsp paprika
  • 1 tsp dried thyme
  • 3 tbsp unsalted organic butter
  • 3 cloves of garlic
  • 1/2 cup water
  • 1 tbsp Gevity Rx Lemon & Herb Bone Broth Body Glue
  • 1/2 cup heavy cream / coconut cream
  • 1/4 cup Parmesan
  • 1 lemon - juiced
  • 2 cups baby spinach
  • Salt and pepper to taste


  1. Turn oven to 200˚C to heat
  2. Season chicken thighs with salt, pepper and paprika
  3. Melt 1 tbsp butter in a large ovenproof skillet over medium to high heat
  4. Add chicken and sear both sides until golden brown. Drain excess fat and set aside
  5. Melt 1 tbsp butter and garlic in the skillet, stirring until fragrant.  
  6. Mix broth and water together and pour into the skillet along with cream, parmesan, lemon juice, thyme. Stir and bring to the boil then reduce to a low heat
  7. Stir in spinach, simmer until spinach has wilted and the sauce has thickened
  8. Add the chicken to the skillet and bake at 200˚C for 25 minutes


  • We recommend replacing heavy cream with coconut cream and parmesan cheese with either sheep or nut cheese to eliminate dairy and make this recipe more gut friendly and anti-inflammatory
  • Serve with a side of low carb greens and / or cauliflower puree