One-Pan Spiced Chicken Thighs with Sautéed Spinach and Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-seared with aromatic spices served over garlicky sautéed spinach and mushrooms, perfect for a Whole30 dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs smoked paprika, ground cumin, sea salt 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 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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Frequently asked questions

How long does One-Pan Spiced Chicken Thighs with Sautéed Spinach and Mushrooms 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 Spiced Chicken Thighs with Sautéed Spinach and Mushrooms?

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 smoked paprika from drying out.

Can I substitute ingredients in One-Pan Spiced Chicken Thighs with Sautéed Spinach and Mushrooms?

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 Spiced Chicken Thighs with Sautéed Spinach and Mushrooms 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 Spiced Chicken Thighs with Sautéed Spinach and Mushrooms whole30?

Yes — this recipe is tagged whole30, 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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