One-Pan Garlic Butter Chicken with Spinach and Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs cooked in a garlic butter sauce with fresh spinach and cherry tomatoes for a vibrant, quick weeknight dinner. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs (about 2 lbs) bone-in chicken thighs, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 6 bone-in chicken thighs and season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 6-7 minutes until golden brown and crispy, then flip and cook the other side for 5 minutes. Remove chicken from skillet and set aside.
  3. Step 3: Reduce heat to medium and add 4 tbsp unsalted butter and 5 minced garlic cloves to the same skillet. Sauté for 1 minute until fragrant and garlic is softened but not browned.
  4. Step 4: Add 1 pint halved cherry tomatoes and cook for 3 minutes until they start to soften and release juices.
  5. Step 5: Stir in 5 cups fresh spinach and cook for 2 minutes until wilted, stirring frequently.
  6. Step 6: Return the chicken thighs to the pan nestling them among the tomatoes and spinach. Drizzle 1 tbsp fresh lemon juice and sprinkle 1/4 tsp red pepper flakes over the top. Cover and cook for an additional 5 minutes over medium-low heat until chicken reaches an internal temperature of 165°F and vegetables are tender.

Frequently asked questions

How long does One-Pan Garlic Butter Chicken with Spinach and Tomatoes take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Garlic Butter Chicken with Spinach and Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in One-Pan Garlic Butter Chicken with Spinach and Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Garlic Butter Chicken with Spinach and Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pan Garlic Butter Chicken with Spinach and Tomatoes gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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