This Creamy Garlic Swiss Chard Chicken is low carb and uses up a vegetable that not many people use – Swiss chard! This is a delicious Swiss chard recipe.
How to Make Creamy Garlic Swiss Chard Chicken
I have a confession. Or three hundred confessions, really, but let’s start with just one.
Summer cooking isn’t really my thing. I mean it is, but I honestly would rather eat burgers every single night of summer and then come up with a fancy new cocktail recipe instead of a new supper recipe. Or a toasted tomato sandwich and salad. I’m sure that you can see what I’m getting at.
Summer is the time for easy cookin’. Burgers, sandwiches and salads, with produce straight from your garden as the accompaniment. Summer here in Edmonton is so flipping short that I honestly don’t want to spend time in the kitchen cooking up a storm. I want to toss together a salad from the garden and sit outside in the evenings.
However Autumn is another matter. About this time of year I am ready to get back to cooking. So what do I do? I covered chicken in cream sauce, of course!
How to Get the Most Tender, Crispy Oven Baked Chicken Thighs Tips & Tricks
- Bake the chicken thighs to at least 185 °F. Trust me. Try it once and you’ll realize that you’ve been under baking chicken thighs your entire life. I did and let me tell you that I wish I had known this earlier! You are going to love how oven baked chicken thighs turn out when they are cooked properly! Chicken thighs are also so forgiving that if you overcook them to 200 or so it doesn’t even matter.
- Use bone-in chicken thighs. Not only are they cheaper ( you have to pay for someone’s time to remove those bones remember!) the bone adds flavour to the end result.
This recipe came about because I had Swiss chard to use up from my garden and I came out of my non-cooking summer mode. Briefly. I love Swiss chard. I especially love it drowned in a garlic cream sauce. Swiss chard can be pretty boring, let’s face it. Sometimes it’s hard to get excited about eating our greens, no matter what vegan bloggers tells you. Greens can be acidic, tough and let’s face it, not exciting.
No friends, I can’t get excited over a Swiss chard recipe that is a quinoa salad with a side of kale dressing, topped with the tears of unicorns and other magical vegetarian creatures.
But I can get excited over this Swiss chard recipe!
You can use a LOT of Swiss chard in this recipe, which is the point of a good Swiss chard recipe – you’re looking to use it up, obviously! I was feeding some low carbohydrate carnivores with this recipes and they loved it, even with the Swiss chard. so it’s a keeper!
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- 4 bone in, skin-on chicken thighs
- 1 tbsp salted butter
- 1 tbsp vegetable oil
- 2 tbsp butter
- 7-8 cloves garlic, smashed then roughly chopped
- 8 cups of roughly torn swiss chard 2 large bunches of 6-7 stalks each
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/3 cup freshly grated Parmesan
- 1/2 tsp lemon juice, or to taste
Pre-heat the oven to 400 F.
Melt butter and oil together in a large frying pan over medium-high heat. Add in the the chicken thighs.
Fry until the skin is very crisp and brown on both sides. Drain the chicken and place into a 8x8 baking pan of choice. Drain the fat from the pan and place back on the stove.
Melt the next two tablespoons of butter,
Add in all of the garlic and fry for 1 minute. Add in the swiss chard and then saute until it shrinks.
Whisk in the chicken broth, cream and Parmesan. Add in lemon juice to taste.
Cook for an additional 2-3 minutes.
Pour the Swiss chard and cream sauce over top of the chicken.
Bake the chicken in the oven for 25-30 minutes or until the thighs reach a temperature of 185°F and are tender and cooked all the way through.
Remove and serve.
You can adjust this recipe to add more chicken thighs if wanted