Warm a skillet over medium heat. Place the chicken thighs in the pan skin side down and cook to crisp the skin slightly. Place the chicken aside.
Add the chicken fat and then the garlic to the pan, then add the red pepper flake (if you are using it) and the red peppers. Cook until the garlic is fragrant, and the red peppers are sizzling.
Turn the chicken over to warm the other side. Add the spinach to the pan and stir until it wilts.
Season with salt and pepper and add the vinegar.
Transfer the spinach and peppers to a warm plate and top with the chicken.
Chicken Thighs with Sautéed Spinach
2 chicken thighs with spinach
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.