Oven-Baked Keto Chicken Thighs with Creamed Spinach and Mushrooms

Crisp the Bacon (10 minutes): In a large skillet, cook bacon over medium-high heat until evenly browned. Drain on paper towels, reserving the flavorful drippings. Once cool, crumble the bacon.

Prepare for Baking: Preheat your oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish, ensuring a non-stick surface for easy cleanup.

Season the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper, allowing the flavors to penetrate the meat.

Sauté the Aromatics and Spinach (7-8 minutes): In the same skillet, heat the reserved bacon drippings over medium heat. Sauté the onion and mushrooms until softened. Transfer to a large mixing bowl, add the well-drained spinach, and combine.

Sear the Chicken (6-8 minutes): Wipe the skillet clean and melt the ghee over medium heat. Add the chicken thighs and lightly brown on each side, about 3 to 4 minutes per side. The chicken will still be pink inside.

Assemble the Dish: In a small bowl, whisk together the chicken broth, cream, softened garlic and herb cheese spread, and 1/2 cup of the grated Parmesan cheese until smooth. Pour this luscious mixture over the spinach and mushroom mixture, season with salt and pepper, and combine thoroughly. Transfer the vegetable mixture to the prepared baking dish and arrange the browned chicken thighs on top. Sprinkle with crumbled bacon, sliced almonds, crushed pork rinds, and the remaining 1/2 cup of Parmesan cheese.

Bake to Perfection (30 minutes): Bake in the preheated oven until the chicken thighs are cooked through, the juices run clear, and the spinach mixture is bubbly. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Rest and Serve (10 minutes): Remove from the oven and let the dish rest for about 10 minutes before serving, allowing the flavors to meld and the juices to redistribute.