One-Pan Spiced Chicken Thighs with Sautéed Spinach and Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared with aromatic spices served over garlicky sautéed spinach and mushrooms, perfect for a Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, smoked paprika, ground cumin 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

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Instructions

  1. Step 1: Pat 6 bone-in, skin-on chicken thighs dry with paper towels. In a small bowl, combine 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp sea salt, and 1/2 tsp black pepper. Rub spice mixture evenly over both sides of chicken thighs.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 7 minutes until skin is golden brown and crisp. Flip and cook an additional 5 minutes until internal temperature reaches 165°F. Remove chicken from skillet and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil along with 4 minced garlic cloves. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 8 oz sliced white mushrooms and cook for 4 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
  5. Step 5: Add 8 cups baby spinach and sauté for 2-3 minutes until spinach wilts. Stir in 1 tbsp lemon juice and season with a pinch of salt and pepper.
  6. Step 6: Serve the spiced chicken thighs on a bed of sautéed spinach and mushrooms immediately.

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